Description
This Avocado, Egg, and Chickpea Salad with Lemon and Herbs is a fresh, protein-packed dish perfect for any meal. Creamy avocado, hard-boiled eggs, and hearty chickpeas combine with crisp cucumbers, juicy cherry tomatoes, and a zesty lemon-herb dressing. Quick to prepare and full of nutrients, this salad is ideal for a light lunch, a healthy side, or a meal prep option.
Ingredients
Scale
- 1 ripe avocado, sliced
- 3 hard-boiled eggs, halved or quartered
- 1 cup canned chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 2 tbsp fresh parsley or cilantro, chopped
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Prepare the ingredients: Wash and dry all fresh produce. Slice the avocado, halve the cherry tomatoes, and dice the cucumber.
- Boil the eggs: If not already prepared, boil eggs for 9-10 minutes, then transfer to an ice bath. Once cooled, peel and cut them into halves or quarters.
- Assemble the salad: In a large bowl, combine the chickpeas, cucumber, and cherry tomatoes. Arrange the sliced avocado and eggs on top.
- Make the dressing: In a small bowl, whisk together lemon juice, olive oil, salt, and black pepper. Adjust seasoning as needed.
- Toss and serve: Drizzle the dressing over the salad and gently toss to combine. Garnish with fresh herbs and serve immediately.