Chickpea, Avocado and Egg salad
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Recipes, Salads, Starches & sides
Ingredients
Scale
- For the dressing:
- 1 teaspoon Dijon mustard
- 1 teaspoon whole grain mustard
- 1 teaspoon honey
- 1 scallion, minced
- 1/2 lemon, juiced
- 2 tablespoons flat leaf parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon kosher salt and pepper
- 1/4 cup extra-virgin olive oil
- For the salad:
- 4 eggs
- 1 can or jar (398mL) chickpeas, rinsed and drained
- 2 avocados, diced
- 1 cup grape tomatoes, sliced
- 1 green onion, sliced
- 1/2 cup roasted bell peppers, diced
- 4 cups chopped lettuce such as Romaine or Frisee
Instructions
- Place all the ingredients for the dressing in a small bowl. Whisk to combine and set aside.
- Place the eggs in a small saucepan and cover with cold water. Place over high heat, cover and bring to a boil. Once boiling, remove from the heat and let sit 12 minutes. Rinse the eggs under cold water, peel and set aside.
- Family-style option: In a large bowl, combine all the ingredients for the salad, including eggs, chickpeas, avocado, tomato, onion, roasted peppers and lettuce. Add the salad dressing, toss and serve.
- Make-ahead lunch option: If preparing this recipe in advance, layer the salad ingredients in a container, with the dressing on the side. When ready to eat, simply drizzle the dressing, toss and enjoy.
Find it online: https://motivenutrition.com/chickpea-avocado-and-egg-salad/