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Spring Egg and Chickpea Salad with Creamy Avocado Dressing|Craving Something Healthy

Spring Egg and Chickpea Salad with Creamy Avocado Dressing

Prep Time 30 minutes
Servings 2 servings
Author Craving Something Healthy



  • 3 hard boiled eggs
  • 4 cups mixed baby greens
  • 1 15- oz can chickpeas drained and rinsed
  • 8 radishes sliced thin
  • 1/2 large seedless cucumber peeled and sliced thin


  • 2 tablespoons fresh lemon juice
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil extra virgin
  • 1 avocado
  • 1/2 tsp sea salt
  • 1 tsp tarragon
  • 1 scallion
  • water to thin


  • 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!