A refreshing, protein-packed salad that’s bright, filling, and perfect for any meal.

⏱ Prep Time

15–20 minutes
Serves: 3–4

📝 Ingredients

• 2 ripe avocados, diced

• 4 large eggs, hard-boiled and quartered

• 1 lemon, juiced and zested

• 1 cucumber, diced

• 1 cup cherry tomatoes, halved

• 1 can chickpeas, drained and rinsed

• ¼ red onion, finely chopped

• ¼ cup fresh parsley or cilantro, chopped

• 2 tbsp olive oil

• Salt and black pepper, to taste

• Red pepper flakes (optional)

👩‍🍳 Instructions

1. Prepare the ingredients

Hard-boil the eggs, allow them to cool, then peel and quarter. Dice the avocados and cucumber, halve the cherry tomatoes, and finely chop the red onion and herbs.

2. Assemble the salad

In a large bowl, combine the avocados, chickpeas, cucumber, cherry tomatoes, and red onion. Gently toss to mix.

3. Add the eggs

Carefully add the quartered eggs to the bowl, folding them in gently to keep their shape intact.

4. Make the dressing

In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, black pepper, and red pepper flakes if using.

5. Dress and finish

Pour the dressing over the salad and toss lightly until everything is evenly coated. Sprinkle with fresh parsley or cilantro before serving.

🍽 Serving Suggestions

• Enjoy as a light lunch or side dish

• Serve with toasted bread or pita

• Add grilled chicken or salmon for extra protein

🔥 Tips

• Use ripe but firm avocados to prevent mashing

• Add the dressing just before serving for best texture

• Store leftovers in an airtight container and consume within 24 hours

Fresh, zesty, and satisfying, this Avocado, Egg, and Chickpea Salad is a simple way to enjoy clean ingredients with big flavor.