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

Scale

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!