Avocado, Egg, and Chickpea Salad with Lemon and Herbs: A Refreshing, Protein-Packed Delight

Hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, then simmering for 9-10 minutes. Once done, peel and quarter the eggs.
Dice the avocados and cucumber. Halve the cherry tomatoes and finely chop the red onion. Rinse and drain the chickpeas.
2. Assemble the Salad:
In a large bowl, combine the avocados, eggs, cucumber, cherry tomatoes, chickpeas, and red onion.
Add the chopped parsley (or cilantro) for a fresh herb flavor.
3. Make the Lemon Dressing:
In a small bowl, whisk together the lemon juice, lemon zest, and olive oil.
Season with salt and pepper to taste, and add a pinch of red pepper flakes if you want a little heat.
4. Toss and Serve:
Pour the lemon dressing over the salad and gently toss everything together until well-coated.
Serve immediately, or refrigerate for a bit before serving to allow the flavors to meld together.
Serving and Storage Tips