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
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.
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