Avocado, Egg, and Chickpea Salad with Lemon and Herbs. Refreshing and packed with protein, a true delight! Enjoy the unique flavor of this avocado, egg, and chickpea salad, dressed with lemon and fresh herbs! A great option for a hearty lunch or light dinner, packed with healthy fats, protein, and fresh herbs.

Ingredients:
2 ripe avocados, diced
4 large eggs, hard-boiled and cut into wedges
Juice and zest of 1 lemon
1 cucumber, diced
1 cup cherry tomatoes, halved
1 (14 oz) can 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
Pinch of red pepper flakes (optional)

Preparation: 

Prepare the ingredients:
Hard-boil the eggs, then cool them in cold water, peel them, and cut them into wedges.
Dice the avocado, cucumber, and onion.
Halve the cherry tomatoes.
Drain and rinse the chickpeas.

To make the dressing:
In a small bowl, whisk together the lemon juice and zest, olive oil, salt, pepper, and chili flakes (if using) until well combined.

To make the salad:
In a large bowl, combine the avocado, eggs, chickpeas, cucumber, cherry tomatoes, and onion.
Dress the salad with the prepared lemon and herb dressing.

Toss:
Gently toss the salad to evenly distribute the dressing.

Garnish:
Sprinkle the salad with chopped parsley or cilantro for added flavor and color.

Serve:

Serve immediately or refrigerate for about 10 minutes to let the flavors meld.

Tips:
Extra crispiness: Before serving, add toasted nuts or seeds for a crunchy touch.
Creamy version: Add a little crumbled feta for a richer flavor.