Egg and Avocado Salad Pita Pockets

12 22 279
Ingredients Minutes Calories
Prep Cook Servings
10 min 12 min 4
Egg and Avocado Salad Pita Pockets
Health Highlights

Ingredients


4 medium Egg (hard-boiled; chopped)
1 cup Chickpeas, canned, low sodium (rinsed and drained)
1/2 avocado(s) Avocado (chuncks)
1/2 avocado(s) Avocado (minced)
1 1/2 tbsp Dijon mustard (lowest sodium available)
1 tbsp Water
1 1/2 tsp Vinegar, white
1/4 tsp Salt
1 dash Black pepper
1 tbsp Tarragon, fresh (chopped fresh)
1 cup Red leaf lettuce (4 large leaves)
2 medium pita Pita bread, whole-wheat (6-inch, halved; lowest sodium available)

Instructions


  1. Place the eggs in a medium-sized saucepan. Add cold water to cover the eggs by 1 inch. Heat the pan over high heat until the water is just boiling. Remove the pan from the heat, cover with a lid, let the eggs sit in the hot water for 12 minutes, then drain off the water.
  2. Once cooked, remove the shell and chop the eggs until finely minced. 
  3. In a food processor or blender, process the chickpeas, 1/2 avocado (chunks), mustard, water, vinegar, salt, and pepper, scraping the sides as needed, until the mixture is smooth. 
  4. In a medium-sized bowl, gently stir together the chopped eggs, the remaining 1/2 avocado (minced), the tarragon, and the processed chickpea mixture. 
  5. Put a lettuce leaf in each pita half, add the egg salad, and serve immediately.

Nutrition Facts

Per Portion

Calories 279
Calories from fat 128
Calories from saturated fat 25.2
Total Fat 14.2 g
Saturated Fat 2.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.7 g
Monounsaturated Fat 7.1 g
Cholesterol 191 mg
Sodium 463 mg
Potassium 600 mg
Total Carbohydrate 28.9 g
Dietary Fiber 8.0 g
Sugars 2.8 g
Protein 12.8 g

Dietary servings

Per Portion


Grain 0.6
Meat Alternative 0.8
Vegetables 1.2

Energy sources


Pygal36%459.0995829254393157.008968413301146%334.5478907261681270.06109686488518%332.0167642526022121.5311522670346836%46%18%CarbohydratesFatProtein

Meal Type(s)

Breakfast
Lunch
Main




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