This Avocado, Egg, and Chickpea Salad with Lemon and Herbs is a bright, refreshing dish full of protein, healthy fats, and fresh textures. Creamy avocado pairs with tender hard-boiled eggs, crisp cucumber, juicy tomatoes, and hearty chickpeas, all brought together by a zesty lemon-herb dressing. Every bite is vibrant and satisfying, making it an excellent choice for lunch, a light dinner, or a make-ahead meal that still tastes fresh and balanced.
Ingredients
- 2 ripe avocados, diced
- 4 large eggs, hard-boiled and quartered
- 1 lemon, juiced and grated
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 red onion, finely chopped
- 1/4 cup fresh parsley or cilantro, chopped
- 2 tablespoons olive oil
- Salt and pepper to taste
- A pinch of red pepper flakes (optional)
