Description
This Avocado, Egg, and Chickpea Salad with Lemon and Herbs is a fresh, protein-packed dish that’s perfect for a quick lunch or light dinner. Creamy avocado, hearty chickpeas, and boiled eggs combine with crisp cucumbers and juicy cherry tomatoes, all tossed in a zesty lemon and herb dressing. It’s nutritious, delicious, and easy to make!
Ingredients
Salad Ingredients:
- 2 ripe avocados, sliced
- 3 hard-boiled eggs, peeled and sliced
- 1 cup canned chickpeas, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup fresh parsley or cilantro, finely chopped
Dressing Ingredients:
- 2 tablespoons olive oil
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Instructions
- Prepare the Ingredients: Hard-boil the eggs, then peel and slice them. Rinse and drain the canned chickpeas. Dice the cucumbers, halve the cherry tomatoes, and slice the avocados. Finely chop the fresh parsley or cilantro.
- Assemble the Salad: In a large bowl, arrange the chickpeas, cherry tomatoes, cucumbers, avocado slices, and boiled egg slices. Sprinkle the chopped herbs over the top.
- Make the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and garlic powder.
- Combine and Serve: Drizzle the dressing over the salad and toss gently. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes (for boiling eggs)
- Category: Salad