Salads · 30 min
Chickpea, Egg & Avocado Chopped Salad with Balsamic Vinaigrette
- 30 min
- 2–6 servings
- 650 kcal / serving
A hearty chopped salad of chickpeas, avocado, eggs, cucumber, tomatoes, onion, and crisp romaine, finished with a tangy balsamic vinaigrette. It comes together in about half an hour and works well for weeknight meals.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 1avocado
- 2eggs
- ½English cucumber
- 1 (15 oz) cangarbanzo beans (chickpeas)
- ½ pintgrape tomatoes
- ½ mediumred onion
- ½ headromaine lettuce
- avocados
- English cucumbers
- red onions
From the pantry: balsamic vinegar, black pepper, Dijon mustard, extra virgin olive oil, salt
Cookware
can opener · chef's knife · colander · cutting board · measuring spoons · mixing bowls · small saucepan · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chickpeas
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- 1avocado
- ½English cucumber
- ½ pintgrape tomatoes
- ½ mediumred onion
- ½ headromaine lettuce
- avocados
- English cucumbers
- red onions
Dairy, eggs & chilled
- 2eggs
Pantry & dry goods
- 1 (15 oz) cangarbanzo beans (chickpeas)
3 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | 1 | 2 | 3 |
| eggs | 2 | 4 | 6 |
| English cucumber | ½ | 1 | 1 ½ |
| garbanzo beans (chickpeas) | 1 (15 oz) can | 2 (15 oz) cans | 3 (15 oz) cans |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| red onion | ½ medium | 1 medium | 1 ½ medium |
| romaine lettuce | ½ head | 1 head | 1 ½ heads |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- 1. Place the eggs in a small saucepan and cover with cold water; bring to a boil, then remove from heat and let sit, covered, for 6 minutes.
- 2. Rinse and dry all produce. Trim the lettuce, tear or cut into bite-sized pieces, and transfer to a large salad bowl.
- 3. Trim the ends of the cucumber, dice into ¾-inch pieces, and add to the bowl.
- 4. Halve the grape tomatoes and add them to the salad.
- 5. Halve the avocado lengthwise, remove the pit, scoop out the flesh, and dice it before adding to the bowl.
- 6. Trim and dice the red onion into ½-inch pieces and mix into the salad bowl.
- 7. Drain and rinse the chickpeas, pat them dry on towels, then add to the salad bowl.
- 8. Peel the eggs once cooled, chop roughly, and fold into the salad.
- 9. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
- 10. Drizzle the dressing over the salad and toss gently to combine; portion and serve.
Two tips
- Prep ahead: boil the eggs and chop the veggies up to a day in advance and refrigerate separately.
- Swap ideas: these ingredients work with a lighter dressing by reducing olive oil or adding a splash of extra vinegar from your pantry.
Nutrition per serving
- Calories
- 650 kcal
- Protein
- 20 g
- Carbs
- 52 g
- Fat
- 43 g
- Fiber
- 20 g
- Sodium
- 360 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.