Chickpea & Egg Salad

another cold salad for you lovers

Another week, another cold salad. Maybe I will eventually run out of them. This is a yummy one that adds more fiber due to the chickpeas and creaminess from the avocado. I love soft-boiling my eggs so that the yolk adds a better texture.

Ingredients:

1/2 a can of chickpeas

2 boiled eggs

1/2 an avocado, diced

1/4 cup of greek yogurt

1 tbsp of low-fat mayo

veggies of your choice

1/2 a red bell pepper, diced

spring onions sliced

1 jalapeño diced

1/2 a white onion, diced

(celery would taste great as well)

1 tsp salt

1/2 tsp pepper

1 tsp red pepper flakes

1/2 tsp garlic powder

1/2 tsp onion powder

Method:

Soft-boil your eggs

• Put your eggs in cold water and bring to a boil. Once the water is boiling, turn the heat off and put the lid on. Put the timer on for 4-5 minutes. When the timer goes off, drain and cover with cold water until cool to touch.

• Peel and chop into bite-sized pieces.

Prep all your vegetables and add the eggs, mayo, yogurt, avocado, and seasonings to a bowl.

Adjust to taste preferences.