Spring Egg and Chickpea Salad with Creamy Avocado Dressing
Craving Something Healthy
hard boiled eggs
mixed baby greens
can chickpeas drained and rinsed
large seedless cucumber peeled and sliced thin
fresh lemon juice
white wine vinegar
olive oil extra virgin
Peel and slice the hard-boiled eggs. Set aside.
Combine the greens, chickpeas, radishes and cucumber in a large bowl. Toss lightly to combine.
For the dressing, combine all ingredients except for the water in a blender, and puree until smooth. Add water to thin the dressing to the desired consistency. Adjust seasonings to taste.
To serve, portion the mixed salad onto 2 plates, and top with egg slices. Drizzle with dressing.
Any leftover dressing will keep for up to 3 days in a jar in the refrigerator.
It makes a delicious vegetable dip too!