Avocado Chickpea Cucumber Egg Salad

8 580 436
Ingredients Minutes Calories
Prep Cook Servings
8 h 30 min 1 h 10 min 4
Avocado Chickpea Cucumber Egg Salad
Health Highlights

Ingredients


1 avocado(s) Avocado
1 cucumber(s) Cucumber (medium)
1/2 cup Chickpeas, raw
6 medium egg Egg (hard boiled)
1 1/4 cup Mayonnaise, with olive oil
1 dash Paprika, smoked
1 pinch Sea Salt (to taste)
1 dash Black pepper (to taste)

Instructions


  1. To remove the avocado skin:  Cut into the avocado lengthwise until you hit the pit.  Rotate the knife around the entire pit until you have two halves.  Carefully hit the pit with the knife until it punctures it.  Turn the knife to pop out the pit.  Push a spoon between the avocado and the skin and carve the avocado out of its skin.  Discard the skin.
  2. Chop the avocado into very small cubes. Set aside.
  3. Peel the cucumber, and slice it lengthwise. Scoop out the inner seeds. Finely dice and set aside.
  4. Drain chickpeas from soaking water.  Add to a large pot and cover with water.  Bring water to a boil, then turn down to a simmer for 1 hour. Remove from heat and allow to cool.
  5. Place eggs in a large pot and cover with water. Bring to a boil, then turn off the heat and let sit, covered, for 20 minutes. Drain the eggs, add cold water and let sit for 10 minutes.
  6. Place chickpeas in a food processor.  Pulse lightly.
  7. Take eggs out of the cold water.  Peel eggs.  Chop into very small cubes.
  8. Add pulsed chickpeas, avocado, cucumber, eggs, mayonnaise, paprika, and salt and pepper to a medium bowl.  Mix gently but well.
  9. Add to single serving bowls.

Notes:

Avocados

are a rich source of monounsaturated fatty acids which are SO important for heart health!

Eggs

are a great source of protein and contain important B vitamins!


Nutrition Facts

Per Portion

Calories 436
Calories from fat 258
Calories from saturated fat 30
Total Fat 28.7 g
Saturated Fat 3.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 7.6 g
Monounsaturated Fat 18.0 g
Cholesterol 255 mg
Sodium 605 mg
Potassium 657 mg
Total Carbohydrate 34 g
Dietary Fiber 6.3 g
Sugars 4.8 g
Protein 13.8 g

Dietary servings

Per Portion


Meat Alternative 1.4
Vegetables 2.6

Energy sources


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