Hard-boil the eggs, then cool them in ice water before peeling and quartering. The ice bath helps the shells release easily and keeps the yolks bright and tender. Quarter the eggs gently to maintain their shape when tossed into the salad.
Dice the avocados, cucumber, and red onion. Keep the avocado pieces slightly larger so they remain creamy and intact when mixed. The cucumber should be evenly diced for consistent crunch, while the finely chopped onion adds sharpness without overwhelming the flavor.
Halve the cherry tomatoes and drain and rinse the chickpeas. Pat the chickpeas dry to help them mix cleanly without watering down the dressing.
Make the Dressing
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, pepper, and red pepper flakes (if using). Whisk until the mixture looks glossy and emulsified. The zest adds depth while the juice provides a bright, refreshing acidity.
Make the Salad
In a large salad bowl, combine the diced avocado, quartered eggs, chickpeas, diced cucumber, cherry tomatoes, and chopped red onion. Arrange the ingredients lightly so the eggs and avocados stay intact before tossing.
Drizzle the lemon-herb dressing over the salad. Pour evenly across the top so the flavors distribute well with minimal stirring.
