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

Serving: This salad is delicious on its own, but it can also be served alongside grilled chicken, fish, or as a topping for a bed of greens. For an extra boost of flavor, you can sprinkle some feta cheese or seeds on top.
Storage: Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. Keep in mind that the avocado may brown slightly over time, so it’s best to eat the salad fresh.
Variations:

Spicy Avocado, Egg, and Chickpea Salad: Add a diced jalapeño or a pinch of red pepper flakes to the salad for a spicy kick.
Herbed Avocado Salad: Incorporate fresh herbs like cilantro, basil, or dill into the salad for a burst of aromatic flavor.
Roasted Chickpeas: For added texture, toss the chickpeas with olive oil and spices (such as paprika and cumin), then roast them in the oven at 400°F (200°C) for 15-20 minutes before adding them to the salad.
FAQ:

1. Can I use canned chickpeas for this recipe?
Yes, canned chickpeas work perfectly. Just be sure to drain and rinse them well before using to remove excess sodium.

2. How do I make the eggs perfectly hard-boiled?
For perfectly hard-boiled eggs, place the eggs in cold water, bring to a boil, then reduce the heat and simmer for 9-12 minutes. Afterward, cool them in an ice bath before peeling.

3. Can I make this salad ahead of time?
Yes, you can prepare most of the salad ahead of time, but it’s best to add the avocado and dressing just before serving to keep them fresh.

Avocado, Egg, and Chickpea Salad is a colorful, nutrient-packed dish that’s perfect for any occasion. Whether you’re looking for a quick meal or something to meal prep for the week, this salad is sure to satisfy your cravings while keeping you feeling energized and nourished. Enjoy the creamy avocado, protein-rich eggs, and hearty chickpeas in every bite!