Chickpea, Lettuce, Tomato, Avocado, Egg and Onion Salad

Ingredients

• Chickpeas1/2 cup (100 g)
• Lettuce2 cup (70 g)
• Tomato1/2 count (65 g)
• Avocado1/2 count (120 g)
• Egg2 count (110 g)
• Onion1/4 count (38 g)
• Olive Oil1 teaspoon (5 ml)
• Vinegar1/2 tablespoon (5 g)
• Lemon Juice1 tablespoon (15 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked chickpeas. Also, you can replace the vinegar with lemon juice if desired.

2. 2

   Step 2

   Place the eggs in a pot filled with boiling water and boil for 8-10 minutes. Drain, stop cooking with cold water, peel and slice the eggs.

3. 3

   Step 3

   Shred the lettuce and dice or slice the tomato, onion and avocado.

4. 4

   Step 4

   Next, place the chickpeas, lettuce, tomato, avocado, egg and onion in a bowl and drizzle with olive oil, vinegar, lemon juice, salt and pepper.

5. 5

   Step 5

   Optional: Add a little mustard.

6. 6

   Step 6

   Mix well and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chickpea, Lettuce, Tomato, Avocado, Egg and Onion Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.