Ingredients:
2 hard-boiled eggs, chopped
1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, diced
1/2 cup cherry tomatoes, halved
1/4 red onion, finely chopped
1/4 cup fresh cilantro or parsley, chopped
Juice of 1 lemon
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Prepare the Ingredients:
In a large bowl, combine the chopped hard-boiled eggs, chickpeas, diced avocado, cherry tomatoes, red onion, and fresh herbs.
Make the Dressing:
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Combine:
Pour the dressing over the salad and gently toss to combine, being careful not to mash the avocado.
Serve:
Serve immediately as a light lunch or a side dish. This salad can also be stored in the refrigerator for a few hours, but it’s best enjoyed fresh.
Enjoy!
This Egg, Chickpea, and Avocado Salad is packed with protein, healthy fats, and vibrant flavors!
