This Avocado, Egg, and Chickpea Salad with Lemon and Herbs is a perfect blend of creamy, hearty, and zesty flavors. The smooth richness of ripe avocado pairs beautifully with protein-packed chickpeas and perfectly boiled eggs, creating a satisfying yet refreshing dish. Tossed with fresh herbs and a tangy lemon dressing, this salad is not only nutritious but also bursting with flavor in every bite.
Whether you’re looking for a quick lunch, a light dinner, or a meal-prep-friendly option, this salad has you covered. It’s packed with healthy fats, fiber, and protein, making it a balanced dish that will keep you full and energized. Plus, the vibrant mix of ingredients adds a wonderful color and texture contrast that makes it as appealing to the eyes as it is to the palate.
Ingredients for Avocado, Egg, and Chickpea Salad with Lemon and Herbs
- 2 ripe avocados, diced
- 4 hard-boiled eggs, sliced in halves or quarters
- 1 can (15 oz) chickpeas, drained and rinsed
- ¼ cup fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder (optional)
- ¼ teaspoon red pepper flakes (optional, for a slight kick)
Step 1: Prepare the Ingredients
Start by boiling the eggs if you haven’t already. Place them in a saucepan, cover with water, and bring to a boil. Once the water is boiling, turn off the heat, cover the pan, and let the eggs sit for about 10-12 minutes. Then, transfer them to an ice bath to cool before peeling and slicing. Meanwhile, drain and rinse the chickpeas, chop the parsley, and dice the avocados.
Step 2: Make the Dressing
In a small bowl, whisk together the fresh lemon juice, olive oil, salt, black pepper, and garlic powder (if using). For a little heat, add red pepper flakes. Stir well until the dressing is fully combined and set aside.
Step 3: Assemble the Salad
In a large mixing bowl, add the chickpeas, diced avocados, and chopped parsley. Gently toss them together. Carefully add the sliced hard-boiled eggs on top, making sure not to mash them.
Step 4: Add the Dressing and Serve
Drizzle the lemon and herb dressing over the salad. Use a spoon to gently mix everything, ensuring the ingredients are well coated without breaking the eggs or avocado too much. Serve immediately, or let it sit for a few minutes to let the flavors meld.
Storage Instructions
This salad is best enjoyed fresh due to the avocado, which tends to brown over time. However, if you need to store leftovers, place them in an airtight container and refrigerate for up to 24 hours. To slow down the browning process, squeeze a little extra lemon juice over the avocado before storing. If preparing in advance, keep the dressing separate and add it just before serving for the best texture.
Estimated Nutrition (Per Serving)
- Calories: ~320
- Protein: ~14g
- Carbohydrates: ~22g
- Fiber: ~9g
- Healthy Fats: ~22g
- Sodium: ~300mg
(Nutrition values may vary depending on ingredient brands and portion sizes.)
Frequently Asked Questions
1. Can I use canned chickpeas straight from the can?
Yes, but it’s best to rinse and drain them first to remove excess sodium and improve texture.
2. What can I substitute for avocado?
If you don’t have avocado, try using diced cucumber or feta cheese for a different texture and flavor.
3. How can I make this salad more filling?
You can add quinoa, grilled chicken, or a handful of nuts and seeds like almonds or sunflower seeds.
4. Can I make this salad vegan?
Absolutely! Just omit the eggs and consider adding tofu, nuts, or extra chickpeas for protein.
5. What other herbs can I use?
Cilantro, basil, or dill would work well in place of parsley, depending on your flavor preference.
6. Can I make the dressing in advance?
Yes, the lemon dressing can be made and stored in an airtight container in the fridge for up to a week.
7. Will the avocado turn brown quickly?
Avocado naturally browns when exposed to air, but lemon juice helps slow this process. Keeping it in an airtight container also helps.
8. What is the best way to store boiled eggs for meal prep?
Keep unpeeled boiled eggs in the refrigerator for up to a week. If peeled, store them in a covered container with a damp paper towel to prevent drying out.
Avocado, Egg, and Chickpea Salad with Lemon and Herbs
- Prep Time: 15 minutes
- Cook Time: 10 minutes (for boiling eggs, if needed)
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Category: Salad
Description
This Avocado, Egg, and Chickpea Salad with Lemon and Herbs is a nutritious and delicious dish that combines creamy avocado, protein-rich eggs, and hearty chickpeas. Tossed with fresh herbs and a zesty lemon dressing, this salad is perfect for a quick lunch or a light dinner. It’s packed with healthy fats, fiber, and flavor, making it both satisfying and refreshing.
Ingredients
2 ripe avocados, diced
4 hard-boiled eggs, sliced in halves or quarters
1 can (15 oz) chickpeas, drained and rinsed
¼ cup fresh parsley, chopped
2 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder (optional)
¼ teaspoon red pepper flakes (optional)
Instructions
- Prepare the Ingredients: If not already boiled, cook the eggs by placing them in a saucepan, covering with water, and bringing to a boil. Turn off the heat, cover, and let sit for 10-12 minutes. Transfer to an ice bath, then peel and slice. Drain and rinse the chickpeas, chop the parsley, and dice the avocados.
- Make the Dressing: In a small bowl, whisk together the lemon juice, olive oil, salt, black pepper, and garlic powder (if using). Add red pepper flakes for extra spice. Mix well and set aside.
- Assemble the Salad: In a large bowl, add the chickpeas, diced avocados, and chopped parsley. Gently toss them together. Carefully place the sliced boiled eggs on top.
- Dress and Serve: Drizzle the lemon dressing over the salad and gently mix to coat all ingredients without breaking the eggs or avocado too much. Serve immediately and enjoy!