Avocado Egg and Chickpea Salad
This Avocado Egg and Chickpea Salad is a refreshing, nutrient-packed dish that comes together in just 30 minutes. With creamy avocado, protein-rich hard-boiled eggs, and hearty chickpeas, it’s perfect for a quick lunch or a light dinner. Customizable and satisfying, this salad can be enjoyed on its own or paired with your favorite protein for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: Serves approximately 2 (2 cups total) 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Healthy
Ingredients
Scale
- 1 ripe avocado
- 2 hard-boiled eggs
- 1 can (15 oz) chickpeas, drained and rinsed
- Juice of 1/2 lemon
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Prepare the hard-boiled eggs by boiling them for about 12 minutes. After cooking, transfer to cold water.
- While the eggs are cooling, slice the avocado in half, remove the pit, scoop the flesh into a mixing bowl, and mash until creamy yet chunky.
- Add the drained chickpeas into the bowl with the mashed avocado and mix gently.
- Once cooled, peel and chop the hard-boiled eggs; then add them to the bowl along with lemon juice and olive oil. Mix well.
- Season with salt and pepper to taste; serve immediately or chill for later.
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 290
- Sugar: 2g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 186mg