Smashed Chickpea Avocado Chicken Salad

Place eggs in a small saucepan, covered with cold water. Bring to boil, then take off heat. Cover and allow to stand for 12 minutes. This should give you perfectly hard boiled eggs with creamy yolks. Pour out the hot water and rinse with cold water once or twice until you can peel the eggs.

While eggs cook, smash chickpeas with a fork until mostly pasty with some chickpeas still whole.

Slice eggs and add to the chickpeas along with chicken, avocado, paprika, salt and black pepper. Stir everything together with a fork, mashing the avocado as you go. Gently stir in parsley, rocket and feta cheese (optional).

Once nicely combined, serve in sandwiches, bagels, on toast, with a green salad, or anything you like!