Protein-Packed Avocado Egg & Chickpea Power Salad

ByHome Tested Recipes

This Avocado Egg & Chickpea Power Salad is a filling lunch that comes together in 25 minutes. Jammy soft-boiled eggs, creamy avocado slices and hearty chickpeas sit on a bed of crisp cucumber, juicy cherry tomatoes and fresh greens. A tangy Greek yogurt dressing, a dusting of paprika and a handful of parsley tie it together.

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Why you’ll love it

  • Protein from two sources: eggs and chickpeas keep you full for hours.
  • Healthy fats: ripe avocado and a little olive oil add richness.
  • Fresh and crunchy: cucumber, tomatoes and greens keep every bite light.
  • Creamy without heavy dressing: Greek yogurt, lemon and Dijon make a tangy, lighter drizzle.
  • Quick and flexible: no special equipment, and it works for lunch, dinner or meal prep.

At a glance

Prep timeCook timeTotal time
15 minutes10 minutes25 minutes

Ingredients

For the salad

  • 2 large eggs
  • 1 ripe avocado, sliced
  • 1 cup chickpeas, drained and rinsed
  • 1½ cups cucumber, chopped
  • 1 cup cherry tomatoes, halved
  • 2 cups chopped romaine or mixed greens
  • 2 tbsp fresh parsley, chopped

For the creamy dressing

  • 2 tbsp Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp olive oil
  • ½ tsp garlic powder
  • Salt and black pepper, to taste

To finish

  • ¼ tsp paprika

Instructions

  1. Place the eggs in a saucepan, cover with water and boil for 9–10 minutes. Cool in ice water, peel and cut in half.
  2. Add the chopped lettuce, cucumber, cherry tomatoes and chickpeas to a large serving bowl.
  3. Arrange the sliced avocado and egg halves over the vegetables.
  4. In a small bowl, whisk together the Greek yogurt, lemon juice, Dijon mustard, olive oil, garlic powder, salt and black pepper.
  5. Drizzle the creamy dressing generously over the salad.
  6. Sprinkle with paprika and chopped parsley.
  7. Serve immediately while the avocado is fresh.

Tips and variations

  • Jammy yolks: boil closer to 9 minutes for a soft, golden centre like the one in the photo, or 10 minutes for a firmer yolk.
  • Keep the avocado green: slice it just before serving and toss it with a squeeze of lemon juice if it has to wait.
  • Meal prep: keep the dressing, eggs and chopped vegetables in separate containers, then add the avocado and dressing when you eat.
  • Swaps: use mixed greens or spinach for romaine, add feta for a salty bite, or stir a pinch of chili flakes into the dressing for heat.
  • Make it a meal: serve with warm pita or whole-grain toast.

Simple, colourful and satisfying, this power salad is an easy way to get protein and fresh vegetables on the table fast. Give it a try and make it your own.