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.
- Prep Time: 10 min
- Cook Time: 5 min
- Total Time: 15 min
- Yield: 4 1x
- Category: Meals, supper or lunch, dinner
- Method: no bake stove top
Ingredients
Scale
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- 2 ripe Avocado sliced.
- 4 cups of baby spinach leaves, rinsed and dried
- 4 hard boiled eggs
- 1 can or jar of chick peas, rinsed and drained
- 1 x sliced lemon for juice as dressing
- olive oil for drizzling over salad at will
- salt and pepper
Instructions
- 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.
- 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.