Avocado, Egg, and Chickpea Salad with Lemon and Herbs

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Fresh, nutritious, and bursting with flavor, this Avocado, Egg, and Chickpea Salad with Lemon and Herbs is a delightful combination of creamy avocado, protein-rich eggs, and hearty chickpeas. Tossed with vibrant cherry tomatoes, crisp cucumber, and a refreshing lemon-herb dressing, this salad is both satisfying and wholesome. Perfect as a light lunch, a side dish, or a protein-packed meal, it’s a simple yet delicious way to enjoy fresh ingredients.

A Nutrient-Packed Salad for Every Occasion

This salad is a perfect balance of textures and flavors, making it a versatile option for any meal.

• Creamy avocado and boiled eggs provide richness and a velvety texture, making the salad incredibly satisfying.
• Chickpeas add heartiness and plant-based protein, making this dish a great vegetarian option that keeps you full for longer.
• Crisp cucumbers and juicy cherry tomatoes bring freshness and a mild crunch, enhancing the overall experience.
• A zesty lemon-herb dressing ties everything together with its bright, tangy, and aromatic notes.

Whether you’re looking for a refreshing summer dish, a meal prep-friendly salad, or a quick protein boost, this Avocado, Egg, and Chickpea Salad with Lemon and Herbs is the perfect choice!

Ingredients for Avocado, Egg, and Chickpea Salad with Lemon and Herbs

To create this fresh and flavorful salad, you’ll need a handful of wholesome ingredients that complement each other perfectly.

• Avocado – Choose ripe avocados for a creamy texture that pairs beautifully with the other ingredients.
• Hard-Boiled Eggs – Sliced or halved eggs add protein and richness, making the salad more filling.
• Chickpeas – Also known as garbanzo beans, they provide plant-based protein and a slightly nutty flavor.
• Cherry Tomatoes – These juicy, sweet tomatoes add a burst of freshness and color.
• Cucumber – Crisp and hydrating, cucumber brings a refreshing crunch to the salad.
• Fresh Herbs – Parsley, cilantro, or basil add a vibrant and aromatic touch to enhance the flavors.
• Lemon Juice – Freshly squeezed lemon juice provides a bright, zesty acidity that lifts all the flavors.
• Olive Oil – A drizzle of extra virgin olive oil adds richness and helps blend the ingredients together.
• Salt and Black Pepper – Seasoning is essential to balance the flavors and bring out the best in every ingredient.

How to Make Avocado, Egg, and Chickpea Salad with Lemon and Herbs

This salad comes together quickly and effortlessly with just a few simple steps. Here’s how to prepare it:

Step 1: Prepare the Ingredients

Wash and dry all fresh ingredients. Slice the avocado, halve the cherry tomatoes, dice the cucumber, and chop the herbs finely.

Step 2: Boil and Slice the Eggs

If you haven’t already, boil the eggs for about 9-10 minutes until fully cooked. Once cooled, peel and slice them in halves or quarters.

Step 3: Assemble the Salad

In a large bowl, add the chickpeas, chopped cucumbers, cherry tomatoes, and avocado slices. Gently place the sliced eggs on top.

Step 4: Make the Dressing

In a small bowl, whisk together freshly squeezed lemon juice, olive oil, salt, and black pepper. Adjust the seasoning to taste.

Step 5: Toss and Serve

Drizzle the lemon dressing over the salad and gently toss to combine. Garnish with fresh herbs for a final touch. Serve immediately and enjoy!

How Long to Boil Eggs for This Salad

The texture of the eggs is crucial for this salad, and boiling them to the right consistency makes all the difference. Here’s a quick guide to achieving the perfect boiled eggs:

• Soft-Boiled (Runny Yolk): Boil for 6-7 minutes for a creamy yolk.
• Medium-Boiled (Slightly Jammy Yolk): Boil for 8-9 minutes for a firmer yet slightly soft yolk.
• Hard-Boiled (Fully Set Yolk): Boil for 10-12 minutes for a completely firm yolk, perfect for slicing.

After boiling, transfer the eggs to an ice bath for a few minutes to stop the cooking process and make peeling easier.

How to Store Leftovers

If you have any leftover Avocado, Egg, and Chickpea Salad, here’s how to keep it fresh:

• Refrigerator: Store in an airtight container for up to 2 days. Since avocados can brown quickly, adding extra lemon juice before storing can help maintain freshness.
• Meal Prep Tip: If making ahead, keep the avocado separate and add it just before serving to prevent it from turning brown.

Tips for the Perfect Avocado, Egg, and Chickpea Salad

For the best results, follow these simple tips to enhance both flavor and texture:

• Use Ripe Avocados: Choose avocados that are slightly soft to the touch but not mushy. If prepping ahead, drizzle them with lemon juice to prevent browning.
• Season Well: A little extra salt and black pepper can bring out the best in the ingredients. You can also add a pinch of red pepper flakes for a slight kick.
• Experiment with Add-Ins: Try adding crumbled feta cheese, sunflower seeds, or a handful of leafy greens for extra texture and flavor.
• Customize the Dressing: Instead of olive oil, you can use a light yogurt-based dressing or balsamic vinaigrette for a different taste profile.

Frequently Asked Questions

Can I use canned chickpeas?
Yes! Canned chickpeas are convenient and ready to use. Just rinse and drain them well before adding to the salad.

Can I make this salad vegan?
Absolutely! Simply omit the eggs or replace them with plant-based protein like tofu or more chickpeas.

What’s the best way to serve this salad?
You can enjoy it as a main dish, a side salad, or even serve it in a wrap for a quick and healthy meal on the go!

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