Avocado + Egg + Chickpea Salad
7-8 large, chopped, hard boiled eggs
2 small avocados, diced
1 can of drained and rinsed chickpeas
2 stalks of chopped celery
2 T plain Greek yogurt
1/4 t garlic powder/salt
2 t dill
Drizzle of mustard
Salt & pepper to taste (lots of pepper for me!)
Place all of the ingredients into a large mixing bowl and stir together, while mashing some of the avocado and egg together with a fork to create more of an egg salad texture. Taste and add more seasoning to your desire! This would also be delicious with green onion or chives.
Store in the refrigerator and serve over salad, on your favorite bread, or with crackers.
This is the PERFECT lunch, especially as the weather is warming up and a heated lunch just ain’t doin’ the trick. As if this recipe wasn’t easy enough, grab your favorite crackers and dip away! This makes it super quick and easy to pack for work lunches. But you better believe that if I was at home, I’d be toasting up some sour dough bread, creating a bed of lettuce or spinach, and diving into this healthy and satisfying egg salad.