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"Louie" Salad with Garbanzo Beans
with eggs / tomatoes / avocado

Active: 30 Total: 30

Our meatless riff on a California classic combines garbanzo beans with crisp lettuce, sweet tomatoes, and creamy avocados. Everything can be prepared ahead and chilled until serving time, making it a great choice for hot, late-summer evenings.



"Louie" Salad with Garbanzo Beans:
  • Eggs - 4
  • Green beans - 8 oz , trimmed
  • Lemons - 1/2 , wedges
  • Lettuce, butterhead - 1 head , leaves chopped or torn (sub any salad greens)
  • Tomatoes, cherry or grape - 1 cup , halved
  • Avocados - 1 , sliced
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Pepitas / pumpkin seeds - 2 Tbsp
Louie Dressing:
  • Mayonnaise - 1/3 cup
  • Mustard, Dijon - 1 Tbsp
  • Lemon juice - 2 tsp
  • Worcestershire sauce - 2 tsp
  • Paprika - 1 tsp
  • Oil, cooking - 1 tsp
  • Honey - 1 tsp
  • Garlic powder - 1/2 tsp


  1. Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Let eggs sit in hot water for 11 minutes and then run in cold water for easier peeling. Roll eggs against a hard, flat surface to break up the shell and then peel. If making ahead of time, peel right before serving. (Can be done up to 5 days ahead)

  2. Green beans / Lemons - Prep as directed. (Can be done up to 5 days ahead)

  3. Make dressing - In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, paprika, oil, honey, and garlic powder. Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  4. Poach green beans - Fill a Dutch oven or large saucepan with about 1 ½ quarts of water and salt generously. Place over medium heat and bring to a simmer. Add green beans and simmer gently until bright green and crisp-tender - 5 to 8 minutes depending on size. Drain the beans and rinse briefly under cold water. (Can be done 1 day ahead)

  5. Lettuce / Tomatoes / Avocados - Prep as directed.

  6. Beans - Drain and rinse.

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  1. Cut eggs into slices or quarters.

  2. Divide lettuce among serving plates.

  3. Arrange garbanzo beans, eggs, green beans, tomatoes, and avocados on top of lettuce.

  4. Serve salads topped with Louie dressing and pepitas, with lemon wedges on the side to squeeze over top. Enjoy!



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