Chickpea, Egg & Avocado Chopped Salad with Balsamic Vinaigrette

Directions

1. 1. Place the eggs in a small saucepan and cover with cold water; bring to a boil, then remove from heat and let sit, covered, for 6 minutes.
2. 2. Rinse and dry all produce. Trim the lettuce, tear or cut into bite-sized pieces, and transfer to a large salad bowl.
3. 3. Trim the ends of the cucumber, dice into ¾-inch pieces, and add to the bowl.
4. 4. Halve the grape tomatoes and add them to the salad.
5. 5. Halve the avocado lengthwise, remove the pit, scoop out the flesh, and dice it before adding to the bowl.
6. 6. Trim and dice the red onion into ½-inch pieces and mix into the salad bowl.
7. 7. Drain and rinse the chickpeas, pat them dry on towels, then add to the salad bowl.
8. 8. Peel the eggs once cooled, chop roughly, and fold into the salad.
9. 9. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
10. 10. Drizzle the dressing over the salad and toss gently to combine; portion and serve.