Avocado, Egg, and Chickpea Salad: A Nutritious and Flavorful Delight

Start by boiling the eggs. Place the eggs in a pot of water, bring it to a boil, then reduce the heat and simmer for 9-12 minutes. Once done, transfer the eggs to an ice bath to cool, peel, and chop them.
While the eggs are cooling, dice the avocado, chop the red onion, halve the cherry tomatoes, and dice the cucumber.
Prepare the Dressing:

In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth. Adjust the seasoning according to taste.
Assemble the Salad:

In a large mixing bowl, combine the diced avocado, chopped eggs, chickpeas, red onion, cherry tomatoes, and cucumber.
Drizzle the dressing over the salad and gently toss to combine, ensuring that all the ingredients are coated with the dressing.
Serve:

Transfer the salad to serving bowls and garnish with freshly chopped parsley.
Serve immediately, or refrigerate for up to 2 hours if you prefer a chilled salad.
Serving and Storage Tips: