Protein-Packed Avocado, Egg & Chickpea Salad with Creamy Herb Dressing

Jammy eggs

• 6 large eggs, cold from the fridge

Seasoned chickpeas

• 1 can (15 oz / 425 g) chickpeas, rinsed, drained and patted dry
• 1 tbsp olive oil
• ¼ tsp kosher salt
• ⅛ tsp black pepper

Fresh vegetables

• 1½ cups (225 g) cherry tomatoes, halved
• 2 small cucumbers, seeded and cut into ½-inch (1.25 cm) dice
• 2 ripe avocados, halved and pitted, skin left on
• 1 tbsp fresh lemon juice, for the avocados
• ¼ tsp kosher salt, for the vegetables

Creamy herb dressing

• ½ cup (120 g) plain whole-milk Greek yogurt
• 2 tbsp (30 ml) extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 2 tbsp finely chopped fresh dill
• 1 tbsp finely chopped fresh chives or parsley
• ¼ tsp kosher salt
• ¼ tsp black pepper
• 1 tbsp water, plus more to thin

To finish

• ¼ tsp crushed red pepper flakes
• 1 tbsp small fresh dill sprigs

1. Boil the eggsBring a medium pot of water to a rolling boil. Gently lower the cold eggs in with a spoon, set a timer and boil for exactly 7 minutes for set whites and jammy, deep-orange yolks. Fill a bowl with ice and water.Eggs at a steady rolling boil, with a timer running.⏱ 7 min timer, boil
2. Ice-bath the eggs and whisk the dressingMove the eggs straight to the ice bath for 5 minutes so they stop cooking and peel easily. Meanwhile, whisk the yogurt, olive oil, lemon juice, garlic, dill, chives, salt and pepper in a small bowl. Add the water a little at a time, until the dressing drizzles from a spoon in a thick ribbon.A pale green-flecked, creamy dressing that drizzles but doesn’t run.⏱ 5 min timer, ice bath
3. Season the chickpeas and vegetablesToss the dried chickpeas with the olive oil, salt and pepper. In separate bowls, lightly salt the halved tomatoes and the diced cucumber, and drain any liquid from the cucumber before using.Dry, lightly glossy chickpeas, juicy tomatoes and crisp cucumber with no pooled liquid.
4. Peel the eggs and cut the avocadosTap each egg gently all over and peel under cold running water. Cut each egg in half lengthwise. Halve the avocados, remove the pits and brush the cut sides with the lemon juice.Eggs with a set white and a glossy, deep-orange center that is soft at the middle, and bright green avocado.
5. Arrange the bowlsDivide the chickpeas, cucumber and tomatoes among four wide, shallow bowls in separate sections, as in the photo: chickpeas and tomatoes at the top, cucumber at the bottom. Lay the egg halves cut side up along the left, and set half an avocado on the right.Bowls arranged in colorful sections, with the eggs cut side up and the avocado on the right.
6. Drizzle and finishSpoon the herb dressing in a zigzag across the eggs, avocado, tomatoes and cucumber. Sprinkle the crushed red pepper flakes mostly over the eggs, add the dill sprigs and serve right away.Dressing in ribbons over the yolks and avocado, red pepper flecks on the eggs, and fresh dill on top.

• Time the eggs exactly. 7 minutes gives a set white and a jammy, deep-orange yolk. For a firmer yolk, boil 9 minutes. For fully hard yolks, boil 11 minutes.
• Start with cold eggs in boiling water. They cook more evenly and are easier to peel than eggs started in cold water.
• Use the ice bath. It stops the cooking and keeps the yolks from turning chalky and gray-green around the edge.
• Peel under cold running water, starting at the wider end, where the air pocket is.
• Dry the chickpeas after rinsing. The dressing then clings to them instead of sliding off.
• Salt the vegetables just before serving. Salt draws out water, so don’t do it too early. Drain the cucumber if it releases liquid.
• Choose ripe avocados that yield slightly to pressure. The lemon juice keeps the cut sides from browning.
• Fix the dressing: thin it with water a teaspoon at a time, or add a spoonful of yogurt to thicken it.
• Food safety: soft yolks aren’t recommended for people who are pregnant, elderly or have a weakened immune system. Boil the eggs for 11 minutes for fully set yolks.
• Scaling: The servings buttons change the ingredient list. Step text keeps the original 4-serving amounts. Boil the eggs in one pot, in batches if needed.

Nutrition is an estimate per serving. Contains egg and dairy.

Easy swaps

Dairy-free dressing: use unsweetened dairy-free yogurt, or blend ¼ cup (60 ml) of tahini with 3 tbsp lemon juice and enough water to make a pourable dressing.

Eggs: a 9-minute boil gives a softer-set, less runny yolk. An 11-minute boil gives a fully hard yolk.

Vegan: skip the eggs and double the chickpeas, and use dairy-free yogurt in the dressing.

Herbs: use mint or basil in place of the chives, and keep the dill for the flavor in the photo.

Crunch: add thinly sliced red onion, radish or a handful of toasted pepitas.

Lower-carb: leave out the chickpeas and add extra cucumber and avocado.

Spice: add ¼ tsp smoked paprika or za’atar to the chickpeas.

Make ahead: boil and peel the eggs up to 2 days ahead and keep them in the fridge in an airtight container. The dressing keeps 4 days. Cut the avocado just before serving.

Storage and reheating

Fridge: store the components separately. Peeled eggs keep 2 days. Cut avocados are best eaten the same day.

Serving: this is a cold bowl, so there is no reheating. Let the eggs sit out for 10 minutes before eating if you like.

Freezer: not recommended.