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Dinner for 4

Avocado Chickpea Egg Salad

This no-cook salad combines chopped eggs, chickpeas, avocado, yogurt, vinegar, and green onion in a creamy bowl.

$1.07per serving $
10 minstart to table
4servings

AmericanVegetarianBudgetFamilyDinnersLunchesNo-cookSpringSummer

Ingredients

  • 4 hard boiled eggs
  • 1 cans (15 oz) chickpeas
  • 1 large avocado
  • 1/4 cup chopped green onion
  • 2 tbsp plain greek yogurt
  • 1 tbsp red wine vinegar
  • 5/8 tsp salt
  • pepper to taste (optional)

Steps

  1. Drain the chickpeas for 2 minutes.
  2. Chop the hard-boiled eggs and green onion.
  3. Mash the avocado, yogurt, vinegar, salt, and pepper in a bowl for 2 minutes.
  4. Fold in the chickpeas, eggs, and green onion for 3 minutes.
  5. Taste and adjust the pepper before serving.

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