Why You’ll Love This Recipe

This recipe will win your heart with its simplicity and the freshness of its ingredients. It’s packed with protein and healthy fats, thanks to the creamy avocado and the rich, hard-boiled eggs. The chickpeas not only add a satisfying texture but also a boost of fiber. The lemon-herb dressing is tangy and refreshing, enhancing the natural flavors of the ingredients. Perfect for meal prep, all the components can be prepped in advance and tossed together when you are ready to eat. Relish it as a fulfilling meal or a tasty side!

The Recipe

Ingredients:

• 1 ripe avocado, diced
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 hard-boiled eggs, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

For the Lemon Herb Dressing:

• 3 tablespoons lemon juice
• 2 tablespoons olive oil
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste

Step-by-Step Instructions:

1. Prepare the ingredients: Start by draining and rinsing the chickpeas. Then, dice the avocado and cucumber, halve the cherry tomatoes, and chop the hard-boiled eggs. Don’t forget to finely chop the red onion and fresh herbs!
2. Make the dressing: In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until everything is nicely combined.
3. Combine the salad: In a large salad bowl, gently mix the chickpeas, chopped eggs, diced avocado, cherry tomatoes, cucumber, red onion, parsley, and basil.
4. Add the dressing: Drizzle the lemon herb dressing over the salad and toss gently, ensuring all the ingredients are well-coated with the dressing.
5. Serve and enjoy: Serve immediately as a light meal or a delightful side dish. Savor the bright, fresh flavors of this healthy salad!

Serving and Storage Tips

• Serving: This salad is best enjoyed fresh to maintain the textures of the avocado and eggs. Pair it with some crusty bread or pita if you desire a more filling meal, or use it as a stuffing for sandwiches or wraps.
• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep the avocado looking fresh, add it right before serving.

Helpful Notes

• To prevent the avocado from browning, drizzle a little extra lemon juice over it before adding it to the salad.
• For a heartier version, add a handful of cooked quinoa or bulgur to this salad for extra texture and protein.
• If you love a kick of heat, sprinkle in some red pepper flakes or a dash of hot sauce into the dressing.

FAQs

1. Can I use canned chickpeas?
Absolutely! Canned chickpeas work wonderfully for this recipe. Just be sure to drain and rinse them thoroughly before adding.

2. Can I substitute the eggs with something else?
If you’re opting for a vegan meal, feel free to leave out the eggs. Adding extra chickpeas or some tofu cubes can boost the protein content.

3. How do I keep the avocado from browning?
To guard against browning, toss the avocado in a bit of lemon juice before incorporating it into the salad, or simply add it just before serving.

4. Can I make this salad ahead of time?
Definitely! You can prepare all of the ingredients except for the avocado a day in advance. Just fold in the avocado right before serving for optimal freshness.

5. What can I add to this salad for extra crunch?
For an extra crunch, consider including sliced radishes, bell peppers, or some toasted sunflower seeds.