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Chickpea and Avocado Salad with Boiled Eggs Recipe

Chickpea and Avocado Salad with Boiled Eggs recipe


This is a yummy salad with chickpeas, avocado, and eggs. It has fresh lettuce and tomatoes. We make a tasty dressing with mustard, honey, and vinegar. It's good for lunch or dinner and is healthy too!


1 large avocado
4 large eggs
1 (15 oz) can of chickpeas
1 cup of cherry tomatoes
1 large head of romaine lettuce
1/4 teaspoon of black pepper
1 tablespoon of Dijon mustard
3 tablespoons of extra virgin olive oil
1 tablespoon of maple syrup
2 tablespoons of balsamic vinegar
1/2 teaspoon of salt
1/4 cup of crumbled feta cheese


Wash and dry the fresh produce.
Place the eggs in a saucepan and cover with cold water by about 1 inch. Bring to a rolling boil over high heat, then cover, remove from heat, and let sit for 9 minutes for a firmer yolk.
While the eggs are sitting, chop the romaine lettuce into bite-sized pieces and place in a large bowl.
Halve the cherry tomatoes and add them to the bowl with the lettuce.
Drain and rinse the chickpeas, then add them to the salad bowl.
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and black pepper to create the dressing.
Peel the boiled eggs and cut them into quarters.
Cut the avocado in half, remove the pit, and dice the flesh.
Add the avocado and boiled eggs to the salad.
Drizzle the dressing over the salad and toss gently to combine.
Sprinkle crumbled feta cheese over the top before serving.

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