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.
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!