There’s this bakery in Birmingham, Alabama, that makes the best egg salad I ever had.
It’s so rich and so creamy, and it’s served on delicious fresh-baked bread with a side of fruit salad. When I lived there and felt like indulging and acting like a lady who lunches, that’s where I went and that’s what I ate.
But truth be told, I’m not really the lady-who-lunches type. And as much as I love those sandwiches, I do choose to eat healthier fare more often than not.
So I make a different egg salad, featuring two of my favorites: chickpeas and avocado. And instead of putting it on bread, I wrap it in a romaine lettuce leaf. It makes for a yummy Saturday lunch. My kids even like it.
Avocados are incredibly good for you. They are chock-full of nutrients, including 20 vitamins and minerals. One of those minerals is potassium, an important mineral that most people don’t get enough of. Bananas are well-known as a source of potassium, but avocados actually contain even more potassium than bananas do. And avocadoes have omega-3 oils, one of the most beneficial nutrients there is, especially for heart and brain health.
Egg salad with avocado and chickpeas
- 1 can chickpeas, drained and rinsed
- 1 avocado, diced
- 1 tablespoon fresh lime juice
- ½ teaspoon sea salt
- 4 hard-boiled eggs, chopped
- Pepper, to taste
- Sea salt, to taste
- Romaine lettuce leaves, whole
- In a bowl, mash the chickpeas.
- Add the avocado, lime juice and sea salt. Mash until blended, keeping a few chunks of avocado if you like.
- Gently stir in the eggs.
- Taste, and add pepper and additional sea salt if needed.
- Divide salad among lettuce leaves and roll up. Secure with a toothpick if desired.
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