Name: Chickpea, Egg & Avocado Chopped Salad with Balsamic Vinaigrette
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 avocados; 6 eggs; 1 ½ English cucumbers; 3 (398 ml) cans garbanzo beans (chickpeas); 1 ½ small pkgs grape tomatoes; 1 ½ medium red onions; 1 ½ heads romaine lettuce; balsamic vinegar; black pepper; Dijon mustard; extra virgin olive oil; salt

Chickpea, Egg & Avocado Chopped Salad with Balsamic VinaigretteChickpea, Egg & Avocado Chopped Salad with Balsamic Vinaigrette — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 avocados

6 eggs

1 ½ English cucumbers

3 (398 ml) cans garbanzo beans (chickpeas)

1 ½ small pkgs grape tomatoes

1 ½ medium red onions

1 ½ heads romaine lettuce

balsamic vinegar

black pepper

Dijon mustard

extra virgin olive oil

salt

Instructions

Place the eggs in a small saucepan and cover with cold water by about 1 inch. Cover with a lid and bring to a rolling boil over high heat.

Wash and dry the fresh produce.

Trim off and discard the root end of the lettuce and remove any blemished leaves; quarter the head lengthwise, then chop crosswise into 2 ½-cm pieces and transfer to a large salad bowl.

Trim off and discard the ends of the cucumber; large dice the cucumber (cut into 2-cm cubes) and add to the salad bowl.

Halve the grape tomatoes and add to the salad bowl.

Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; scoop out and large dice the flesh. Add to the salad bowl.

Once the water is boiling, remove the pan from the heat and let the eggs sit, covered, for 6 minutes.

Trim off and discard the ends of the onion and remove the outer layer; medium dice the onion (cut into 1 ¼-cm pieces) and add to the salad bowl.

Drain and rinse the chickpeas, then place on a clean towel or paper towels and pat dry; add to the salad bowl.

Once the eggs are done, place them in a bowl of cold water to stop the cooking process and set aside for 2 to 3 minutes.

In a small bowl, combine and whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.

Peel and roughly chop the eggs; add to the salad bowl.

To serve, spoon the salad onto a plate or into a bowl and drizzle with the dressing. Enjoy!

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