Description
Discover how to make a delicious Avocado Chickpea Chicken Salad with Boiled Eggs. This easy recipe blends fresh flavors for a nutritious, satisfying meal.
Ingredients
- 2 ripe avocados
- 1 can (15 oz) chickpeas, drained and rinsed (425 g)
- 2 cups cooked chicken breast, shredded (280 g)
- 3 boiled eggs, chopped
- 1/4 cup red onion, finely chopped (40 g)
- 1/4 cup cilantro, chopped (15 g)
- 1/4 cup Greek yogurt (60 ml)
- 2 tablespoon s mayonnaise (30 ml)
- 1 tablespoon lemon juice (15 ml)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl.
- Mash the avocado using a fork until it reaches a creamy consistency.
- Add the drained and rinsed chickpeas to the bowl with the mashed avocado.
- Gently mash some of the chickpeas with the fork, leaving some whole for texture.
- Add the shredded cooked chicken breast to the bowl.
- Add the chopped boiled eggs to the mixture.
- Stir in the finely chopped red onion and cilantro.
- In a separate small bowl, combine the Greek yogurt, mayonnaise, and lemon juice.
- Season the yogurt mixture with salt and black pepper to taste.
- Pour the yogurt dressing over the avocado mixture in the large bowl.
- Gently mix all the ingredients until well combined and coated with the dressing.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve immediately or refrigerate for 30 minutes to allow flavors to meld.
Notes
- Ensure avocados are ripe for easy mashing and creamy salad texturenRinse red onion in cold water to reduce sharpness before addingnChill mixture for at least 30 minutes to allow flavors to meld