Avocado Spinach Chickpeas Eggs Salad

Avocado Spinach Chickpeas Eggs Salad recipe idea for a protein filled lunch that is ready in five minutes, drizzled with lemon and olive oil.

Avocado Spinach Chickpeas Eggs Salad

A delicious and healthy light lunch with avocado spinach leaves and sliced boiled eggs with chickpeas. Drizzling some olive oil over the salad with a dash lemon juice. A refreshing salad with protein packed eggs and healthy fats with fresh greens. A No Bake easy and most simple side dish or main dish recipe to make in minutes for anybody, at work or on the go. Make it ahead for your office lunch. It will also be suitable to go with your meats or potatoes or rice in you dinner or lunch meals.

What are the health benefits of avocado egg salad?

Using avocado with eggs are healthy with some baby spinach leaves and chickpeas. Such as the recipe attached. The avocado can replace mayonnaise as a healthier option. Avocado is filled with healthy fats our bodies need and has no cholesterol or sodium. Eggs provide the protein you need for a filling lunch.

Can you eat chickpeas out of a can for salad?

Chickpeas are great out of the can, rinsed and drained. As they are pre cooked, and are high in fiber. They will help the digestive system work well, and may lower cholesterol.

What to do before you add avocado to a salad before serving?

For this salad in the recipe attached, we have sliced the avocado and do use some lemon juice to drizzle over the avocado salad, to not have the avocado brown once left to long. But it is advisable to add the avocado slices just before serving. If made a little time ahead then seal in a container.

How long can avocado last in a salad?

Storing left over salad that contains avocado may be kept in the fridge for up to a day as long as it is stored in a sealed container. That is if it had already had some lemon drizzled over the avocado. To prevent browning. But it is recommended to add the fresh avocado just before serving.

Ingredients

1. Avocado
2. baby spinach leaves
3. boiled eggs
4. chick peas
5. sliced lemons
6. olive oil
7. salt and pepper

For all the amounts of the ingredients suggested and the full instructions for this simple light salad for lunch, get the recipe attached.

The recipe is downloadable and can be printed. Use the recipe online with the cook mode and the screen will not darken. As easy as that.

How To

Wash and clean the spinach leaves and drain and rinse the chickpeas.

In a pot with cold water, add your four eggs and on high heat on the stove top. Bring these eggs to boil. Boil for five minutes for a hard boiled egg. Once cooked pour out the hot boiling water and rinse with tap water a few times. Drain the water and set aside for a few seconds until you can handle them to shell the boiled eggs. Slice them into bitable portions.

For how to boil an egg see this recipe for times.—-> Boiled Eggs 

Toss the baby spinach leaves, chickpeas and the avocado lightly. Add the boiled eggs and serve on a salad bowl or dish. Salt and pepper to taste.

Drizzle with olive oil lightly and squeeze half of a lemon slices over the salad.

Serve for a light protein filled lunch at the office or at home for a side dish or main meal.

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