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

    Avocado Chickpea Egg Salad

    Published Mar 12, 2013 · Modified Feb 15, 2022 · by Alexis Joseph · 19 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 4 reviews
    • Author: Alexis Joseph | Hummusapien
    • Prep Time: 10 mins
    • Cook Time: 0 min
    • Total Time: 10 mins
    • Yield: 4
    • Category: Main Meals
    • Method: No-Cook
    • Cuisine: American
    • Diet: Vegetarian
    Print Recipe
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    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. 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
    2. Alissa says

      February 04, 2019 at 12:46 pm

      Для абонента это выглядело примерно
      так.

      ★★★★★

      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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