Avocado, Egg, and Chickpea Salad

 

Ingredients:

2 ripe avocados, diced

4 hard-boiled eggs, chopped

1 can (15 oz) chickpeas, drained and rinsed

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/4 cup fresh parsley, chopped

2 tbsp olive oil

1 tbsp lemon juice

Salt and pepper to taste

Instructions:

Prepare the Ingredients:

Dice the avocados and place them in a large bowl.

Chop the hard-boiled eggs and add them to the bowl.

Drain and rinse the chickpeas, then add them to the bowl.

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Halve the cherry tomatoes and finely chop the red onion and fresh parsley, adding them to the bowl.

Dress the Salad:

Drizzle the olive oil and lemon juice over the salad ingredients.

Season with salt and pepper to taste.

Mix and Serve:

Gently toss all the ingredients together until well combined.

Serve immediately or refrigerate until ready to serve.

Tips:

🍋 For an extra burst of flavor, add a teaspoon of Dijon mustard to the dressing.

🥗 This salad pairs wonderfully with a slice of whole-grain bread or a serving of quinoa for added texture and nutrition.

🌿 Garnish with extra parsley or a sprinkle of paprika for a pop of color.

Enjoy your wholesome and satisfying Avocado, Egg, and Chickpea Salad! 🥑🥚🌟