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    Hummusapien » Recipes » Lunch and Dinner » Avocado Chickpea Egg Salad

    ★★★★★ from 5 reviews

    Avocado Chickpea Egg Salad

    Published Mar 12, 2013 · Modified Feb 15, 2022 · by Alexis Joseph · 21 Comments

    Jump to Recipe

    I made you a creamy, dreamy, greeny little something something.

    egg salad on toast

    'Cuz it's almost St. Patty's day, ya know?

    Avocado is such a dream food. Spread it on toast instead of butter. Use it in frosting, pie, cake, pesto, tacos, burgers, ANYTHING. Grill it. Bake it. Fry it. Eat it. Drink it.

    eggsalad1

    If none of that works out for ya, I guess you're stuck with good ol' egg salad.

    With cute little chickpeas.

    I've been making Skinny Taste's avocado egg salad for ages. It's timeless.  I mean let's be real here... who wants to sabotage their diet with mayonnaise-laden egg salad when you can sabotage your diet with Oreo-stuffed chocolate chip cookies?

    eggsalad5

    Let's agree to agree. Mayo is overrated.

    I'm head over heels in love with Skinny Taste's recipe, but I wanted something with a bit more oomph to hold me over since I always want to eat the whole bowl in like two sittings. The only dreadful part of this recipe is the laborious task of peeling eggs. Do yourself a favor and DO NOT, under any circumstances, use fresh eggs. Use the sketchy ones in your fridge from weeks ago. I'm not advocating food-borne illness here but trust me, there's nothing harder to peel than a fresh hard boiled egg.

    Oreos > mayonnaise.

    This will store well in a sealed container in the fridge for a couple days. The acidity in the red wine vinegar will keep in from turning brown. If it does happen to go brown on you, just scrape off the top layer. It'll taste delicious anyways. Enjoy it on toasted bread, a bed of lettuce, or my personal favorite vehicle of choice-- a big fat spoon.

    green avocado salad on bread

    Print
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    Avocado Chickpea Egg Salad Recipe

    ★★★★★ 5 from 5 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 10 mins
    • Cook Time: 0 min
    • Total Time: 10 mins
    • Yield: 4 1x
    • Category: Main Meals
    • Method: No-Cook
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
    Pin Recipe

    Ingredients

    Units Scale
    • 4 hard boiled eggs, chopped
    • 1 15 oz can chickpeas
    • 1 large avocado, diced
    • ¼ cup chopped green onion
    • 2 tbsp plain Greek yogurt
    • 1 tbsp red wine vinegar
    • ½-¾ tsp salt
    • pepper to taste

    Instructions

    1. In a large bowl, mash together chickpeas, avocado and hard boiled eggs with a fork or potato masher.
    2. Add the rest of the ingredients and stir to combine. (I used two hard boiled egg whites and two whole hard boiled eggs. The ratio is up to you!)
    3. Season with salt and pepper to taste.

    Did you make this recipe?

    Tag @hummusapien on Instagram. I love sharing what you make!

    About Alexis Joseph

    Oh HEY there! I'm Alexis Joseph, food writer, blogger, Registered Dietitian Nutritionist (RDN), new mama, and co-founder of local restaurant group, Alchemy. I use my passion for cooking and wellness as fuel to help others ignite a more freeing and happy relationship with food. Learn more about Alexis!

    5 Secrets to Delish, Healthy Lunches

    Reader Interactions

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      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    1. marcy youker says

      July 11, 2022 at 7:51 pm

      saw your recipe this AM, sounded good I had all the ingredients, so I made it, its great ,very tasty and easy to make, I didn't have green onions so I use shallots, love it love it, Thank you!

      ★★★★★

      Reply
      • Alexis Joseph says

        July 14, 2022 at 1:14 am

        Amazing, so glad you loved it!!

        Reply
    2. rachelle chiarappa says

      April 22, 2020 at 3:58 pm

      This is lovely!! Loved it!

      ★★★★★

      Reply
      • Alexis Joseph says

        April 22, 2020 at 9:21 pm

        OMG throwback to the 2013 recipe HAHA!

        Reply
    3. Alissa says

      February 04, 2019 at 12:46 pm

      Для абонента это выглядело примерно
      так.

      ★★★★★

      Reply
    4. John says

      June 29, 2018 at 9:53 am

      This was fantastic!

      I substituted red onion instead of green and also added a diced tomato and a little Frank's Red Hot for a little extra zip. Yuummmmmm!

      ★★★★★

      Reply
    5. Sara says

      January 13, 2016 at 3:14 pm

      Do you have nutritional info available for this recipe?

      Reply
    6. link says

      August 04, 2013 at 3:40 pm

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    7. Mulberry Online says

      April 08, 2013 at 3:41 am

      Excellent way of explaining, and pleasant paragraph to obtain data regarding my presentation focus, which i am going to convey in university.

      Reply
    8. Stephanie @ Legally Blinde says

      March 17, 2013 at 3:01 pm

      Ooh this looks delicious! I made a chickpea/ avocado mixture before which was delicious, but I definitely love the addition of eggs here. I hate mayo, so this would be such a good lunch alternative to typical egg salads. I'll have to make this to pack for some school lunches - I can always use something new and interesting to take with me.

      Reply
      • Alexis says

        March 17, 2013 at 8:32 pm

        I liked the addition of eggs so I could call it egg salad--ha! Nice protein punch too 🙂

        Reply
    9. Jill says

      March 15, 2013 at 2:05 pm

      I always worry I'm overdoing fat and making meals too complicated (my digestion is wonky). For example, my salad at lunch today included: veggie salad + 1/4 avocado + 2 WHOLE eggs + 3 TBSP hummmus

      too much fat and complication? I'm confused 🙂

      Reply
      • Alexis says

        March 16, 2013 at 10:54 am

        Hey, Jill! I think we are all different in the ways we handle fat. Personally, I eat avocado, almond butter and hummus ALL the time. I eat eggs a lot too, and I believe eating them whole is just fine. You're eating mostly heart-healthy plant based fats, which is awesome. If you were eating a bunch of fatty meat and butter and cheese, that would be a different story 😉

        Reply
    10. Matt @ The Athlete's Plate says

      March 13, 2013 at 7:42 pm

      Looks delicious!

      Reply
    11. Lindsay (@LeanGrnBeanBlog) says

      March 13, 2013 at 6:15 am

      looks great!!! ps...happy RD day 🙂 just wanted you to know you're going to make a fabulous RD soon!

      Reply
      • Alexis says

        March 13, 2013 at 12:40 pm

        Thanks so much, Lindsay! You're going to make a fabulous RD as well 🙂

        Reply
      • Michael Kors Bags says

        April 08, 2013 at 4:18 am

        Hello, how's it going? Just shared this post with a colleague, we had a good laugh.

        Reply
    12. Khushboo Thadani says

      March 13, 2013 at 1:32 am

      Mayo is so overrated- ick...definitely a waste of calories! Avocado egg salads, on the other hand, are where it's at...and great call on adding in chickpeas! I've been making something similar lately but with rotisserie chicken instead and it's YUM! Next time try adding in basil instead of green onions- you won't be sorry :)!

      Reply
      • Alexis says

        March 13, 2013 at 12:39 pm

        Haha TOTES a waste of calories. Basil sounds like a fab idea...totally adding that next time!

        Reply
    13. Nikki Ro says

      March 13, 2013 at 12:03 am

      I already sneaked myself a little sample bite and let me tell you, it is DREEEEAMY, CREAMY, and greeny, of course.

      ★★★★★

      Reply
      • Alexis says

        March 13, 2013 at 12:09 am

        Bahhhh yippeeeee! Super greeny.

        Reply

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    Well HELLO there, pal! I'm Alexis. Welcome to Hummusapien, a fantastical food blog brimming with nourishing (always delish!) recipes from a Registered Dietitian plus life tidbits to inspire you to live your most joyful, balanced life. Grab a super hot cup o' joe and let's get cookin'.

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