Avocado Spinach Chickpeas Eggs Salad recipe idea for a protein filled lunch that is ready in five minutes, drizzled with lemon and olive oil.
Author:FillMyRecipeBook
Prep Time:10 min
Cook Time:5 min
Total Time:15 min
Yield:4
Category:Meals, supper or lunch, dinner
Method:no bake stove top
Ingredients
2 ripe Avocado sliced.
4 cups of baby spinach leaves, rinsed and dried
4 hard boiled eggs
1 can or jar of chick peas, rinsed and drained
1 x sliced lemon for juice as dressing
olive oil for drizzling over salad at will
salt and pepper
Instructions
Wash and clean the spinach leaves and drain and rinse the chickpeas.
In a pot with cold water, add your four eggs and on high heat on the stove top. Bring these eggs to boil. Boil for five minutes for a hard boiled egg. Once cooked pour out the hot boiling water and rinse with tap water a few times. Drain the water and set aside for a few seconds until you can handle them to shell the boiled eggs. Slice them into bitable portions.
Toss the baby spinach leaves, chickpeas and the avocado lightly. Add the boiled eggs and serve on a salad bowl or dish. Salt and pepper to taste.
Drizzle with olive oil lightly and squeeze half of a lemon slices over the salad.
Serve for a light protein filled lunch at the office or at home for a side dish or main meal.