A Refreshing and Protein-Packed Delight
🌟 Enjoy the vibrant flavors of this Lemon Herb Avocado, Egg, and Chickpea Salad! Perfect for a nutritious lunch or light dinner, this salad is packed with protein, healthy fats, and fresh herbs.
📋 Ingredients:
🥑 2 ripe avocados, diced
🥚 4 large eggs, hard-boiled and quartered
🍋 1 lemon, juiced and zested
🥒 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)
🍳 Instructions:
Prepare the Ingredients:
Hard-boil the eggs, then cool them in ice water before peeling and quartering.
Dice the avocados, cucumber, and red onion.
Halve the cherry tomatoes.
Drain and rinse the chickpeas.
Make the Dressing:
In a small bowl, whisk together the lemon juice, lemon zest, olive oil, salt, pepper, and red pepper flakes (if using) until well combined.
Combine the Salad:
In a large salad bowl, combine the diced avocados, quartered eggs, chickpeas, diced cucumber, cherry tomatoes, and chopped red onion.
Drizzle the lemon herb dressing over the salad.
Toss the Salad:
Gently toss the salad to coat all the ingredients evenly with the dressing.
Garnish:
Sprinkle the chopped fresh parsley or cilantro over the salad for an extra burst of flavor and color.
Serve:
Serve immediately or refrigerate for about 10 minutes to allow the flavors to meld.
💡 Tips:
For added texture: Sprinkle some toasted nuts or seeds over the salad before serving.
Creamy Addition: Crumble some feta cheese on top for a creamy, tangy addition.
Enjoy this refreshing and protein-packed Lemon Herb Avocado, Egg, and Chickpea Salad, perfect for any meal or occasion! 🌟.
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