Place the chickpeas and 4 cups of water in a saucepan over medium-high heat and bring to a boil.
Cover the pan and reduce the heat to medium-low. Simmer the chickpeas over medium-low heat, stirring occasionally, until tender, about 1 hour.
Boil the eggs while the chickpeas simmer: Place the eggs in a medium-size saucepan and cover with cold water. Bring to a boil over medium-high heat then cover the pan and turn off the heat. Let the eggs sit while covered for 10 minutes.
Rinse the boiled eggs under cold water and set aside. Carefully peel the shell off the eggs then roughly chop and set aside.
Peel and pit the avocado then chop and set aside.
Cut the cherry tomatoes in quarters and set aside.
Thinly slice the green onion and set aside.
When the chickpeas are tender drain and rinse under cold water then set aside.
Roughly chop the romaine and place in the bottom a large salad bowl. Arrange the eggs, avocado, tomatoes, onion, blue cheese, and chickpeas in rows on top of the lettuce.
Mix together the DRESSING ingredients in a bowl until well combined.
26 people Yepped this recipe
Print Recipe
