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Chickpea, Egg & Avocado Chopped Salad with Balsamic Vinaigrette.

  • 2
    avocados
  • 4
    eggs
  • 1
    English cucumber
  • 2 (15 oz) cans
    garbanzo beans (chickpeas)
  • 1 pint
    grape tomatoes
  • 1 medium
    red onion
  • 1 head
    romaine lettuce
  •  
    balsamic vinegar
  •  
    black pepper
  •  
    Dijon mustard
  •  
    extra virgin olive oil
  •  
    salt
  • 1
    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.
    4 eggs
  • 2
    Wash and dry the fresh produce.
    1 pint grape tomatoes
    1 English cucumber
    2 avocados
    1 head romaine lettuce
  • 3
    Trim off and discard the root end of the lettuce and remove any blemished leaves; quarter the head lengthwise, then chop crosswise into 1-inch pieces and transfer to a large salad bowl.
  • 4
    Trim off and discard the ends of the cucumber; large dice the cucumber (cut into ¾-inch cubes) and add to the salad bowl.
  • 5
    Halve the grape tomatoes and add to the salad bowl.
  • 6
    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.
  • 7
    Once the water is boiling, remove the pan from the heat and let the eggs sit, covered, for 6 minutes.
  • 8
    Trim off and discard the ends of the onion and remove the outer layer; medium dice the onion (cut into ½-inch pieces) and add to the salad bowl.
    1 medium red onion
  • 9
    Drain and rinse the chickpeas, then place on a clean towel or paper towels and pat dry; add to the salad bowl.
    2 (15 oz) cans garbanzo beans (chickpeas)
  • 10
    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.
  • 11
    In a small bowl, combine and whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper.
    6 tbsp extra virgin olive oil
    2 tbsp balsamic vinegar
    1 tsp Dijon mustard
    1 tsp salt
    ½ tsp black pepper
  • 12
    Peel and roughly chop the eggs; add to the salad bowl.
  • 13
    To serve, spoon the salad onto a plate or into a bowl and drizzle with the dressing. Enjoy!