Avocado, Egg, and Chickpea Salad with Lemon and Herbs: Your New Go-To Healthy Salad

Craving a salad that’s both nourishing and satisfying? This Avocado, Egg, & Chickpea Salad is a vibrant, flavor-packed dish that combines creamy avocado, protein-rich eggs, fiber-filled chickpeas, and zesty herbs! Perfect for meal prep, lunches, or a light dinner, this recipe proves that healthy eating can be deliciously effortless.

Why You’ll Love This Recipe

• WW-Friendly & Filling: High in protein, fiber, and healthy fats to keep you full longer.
• Ready in 15 Minutes: No cooking required (except boiling eggs!).
• Customizable: Add veggies, swap herbs, or make it vegan-friendly.
• Meal Prep Star: Stays fresh in the fridge for days.
• Zero Guilt: Creamy, crunchy, and bursting with fresh flavors!

Ingredients

• 2 large hard-boiled eggs (chopped)
• 1 medium avocado (diced)
• 1 (15 oz) can chickpeas (drained and rinsed)
• 1/4 cup red onion (finely chopped)
• 1/4 cup fresh parsley (chopped, or cilantro/dill)
• Zest and juice of 1 lemon
• 1 tbsp olive oil (optional, omit for fewer points)
• 1 tsp Dijon mustard
• Salt and pepper to taste
• Optional add-ins: diced cucumber, cherry tomatoes, or bell peppers (0 points)

Instructions

Prep the Ingredients

1. Boil eggs to your liking (7–10 minutes for hard-boiled), then chop.
2. Dice avocado, red onion, and herbs. Drain and rinse chickpeas.

Make the Dressing

1. In a small bowl, whisk lemon zest, lemon juice, Dijon mustard, olive oil (if using), salt, and pepper.

Assemble the Salad

1. In a large bowl, gently toss chickpeas, avocado, eggs, red onion, and herbs.
2. Drizzle with dressing and mix lightly to coat (avoid mashing the avocado).

Serve & Enjoy!

1. Divide into bowls or pack for lunch. Add a squeeze of extra lemon for brightness!

Nutritional Information

(Per serving: 1 cup)

• Calories: ~220
• Protein: 10g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 8g
• WW SmartPoints: 4 (without olive oil) or 5 (with olive oil).

Tips for Success

1. Vegan Option: Skip eggs and add 1/2 cup diced tofu or extra chickpeas (adjust points).
2. Boost Volume: Toss in spinach, arugula, or shredded carrots (0 points).
3. No Olive Oil: Replace with 1 tbsp water or extra lemon juice for moisture.
4. Storage: Store in an airtight container for up to 2 days (add avocado fresh before serving).
5. Spice It Up: Add a pinch of red pepper flakes or smoked paprika.

Why This Recipe Works for Weight Watchers

• Chickpeas & Eggs: Packed with protein and fiber to keep you satisfied.
• Healthy Fats: Avocado adds creaminess and nutrients without excess points.
• Zero-Point Flavor: Lemon, herbs, and Dijon elevate taste without added calories.
• Portion Control: Pre-divided servings make tracking effortless.

Serving Ideas

• Wrap or Sandwich: Stuff into a whole-grain tortilla or lettuce wrap (track points for bread).
• Over Greens: Serve on a bed of mixed greens with balsamic drizzle (0 points).
• Picnic Perfect: Pair with crunchy veggie sticks or whole-grain crackers.

This Avocado, Egg, & Chickpea Salad is a celebration of simplicity and flavor—creamy, zesty, and endlessly adaptable. Whether you’re meal-prepping for the week or craving a quick lunch, it’s a delicious reminder that healthy eating doesn’t mean sacrificing taste. Whip it up in minutes and savor every satisfying bite!