Fresh Spring Egg & Chickpea Salad

Name: Fresh Spring Egg & Chickpea Salad
Prep time: 15 min
Total time: 15 min
Yield: 3 servings
Cuisine: American
Ingredients: 6 eggs (hard-boiled and chopped); 3 cup chickpeas (rinsed and drained); 3 cup mixed greens; 1 cup cherry tomatoes (halved); 0.5 cup cucumber (chopped); 0.5 avocado (diced); 3 tablespoon olive oil; 2 tablespoon lemon juice; 1 tablespoon fresh dill (chopped); 0.25 teaspoon black pepper

A vibrant and hearty salad featuring hard-boiled eggs and chickpeas, mixed with fresh spring vegetables and a zesty lemon-herb dressing.

Prep: 15 min
Total: 15 min
Servings: 3
Cuisine: American
Difficulty: Easy
Cost: $3.37/serving

Dietary

Low-Sodium
Low-Sugar
High-Protein
High-Fiber
Nut-Free
Soy-Free
Gluten-Free
Dairy-Free

Ingredients

6 eggs (hard-boiled and chopped)
3 cup chickpeas (rinsed and drained)
3 cup mixed greens
1 cup cherry tomatoes (halved)
0.5 cup cucumber (chopped)
0.5 avocado (diced)
3 tablespoon olive oil
2 tablespoon lemon juice
1 tablespoon fresh dill (chopped)
0.25 teaspoon black pepper

Instructions

If not already done, hard-boil the eggs, then peel and chop them.
Rinse and drain the canned chickpeas.
In a large bowl, combine the chopped hard-boiled eggs, chickpeas, mixed greens, halved cherry tomatoes, chopped cucumber, and diced avocado.
In a small bowl, whisk together the olive oil, lemon juice, chopped fresh dill, and black pepper to create the dressing.
Pour the dressing over the salad ingredients and toss gently to combine. Serve immediately.

Notes

Hard-boil eggs in advance for an even quicker preparation time. This salad is best enjoyed fresh.

Nutrition (per serving)

Calories: 490
Protein: 26.5 g
Carbohydrates: 44.8 g
Fat: 25.1 g
Fiber: 17.5 g
Sodium: 135 mg
Saturated Fat: 4.1 g
Sugar: 3.5 g
Cholesterol: 245 mg