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Chickpea, Artichoke & Avocado Salad with Apple-Cider Dressing

Crisp greens mingle with tender artichokes, creamy avocado, and hearty chickpeas, all coated in a bright cider vinegar and mustard dressing. The rich egg weaves through each forkful, adding silky depth and satisfying savor.

Recipe and photo by EatingWell, shared here with credit. View the Original

Chickpea, Artichoke & Avocado Salad with Apple-Cider Dressing
Total
20 min
Prep
20 min
Serves
4

Nutrition per Serving

Calories
390
Protein
13g
Carbs
30g
Fat
25g
Fiber
12g
Sugar
2g
Sodium
660mg

Ingredients

  • 2 tablespoons cider vinegar
  • 2 teaspoons whole-grain mustard
  • 1 tablespoon minced shallot
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup extra-virgin olive oil
  • 8 cups mixed salad greens (about 5 ounces)
  • 1 (14 ounce) can artichoke hearts, rinsed and halved or quartered
  • 1 cup rinsed no-salt-added chickpeas
  • 1 avocado, chopped
  • 2 hard-boiled eggs

Instructions

  1. Combine vinegar, mustard, shallot, salt and pepper in a large bowl. Whisk in oil until combined. Add salad greens, artichokes, chickpeas and avocado. Grate the eggs through the large holes of a box grater into the bowl. Toss gently to combine.