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

Serving: This salad is delicious on its own or served with crusty bread, a side of quinoa, or alongside grilled chicken or fish.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 1-2 days. Keep in mind that the avocado may brown slightly, so it’s best enjoyed fresh.
Variations
Add More Protein: For an extra protein boost, consider adding grilled chicken, tofu, or a handful of pumpkin seeds.
Swap the Herbs: Feel free to swap parsley for basil or dill for a different flavor profile.
Spicy Kick: If you like it spicy, toss in some jalapeño or use chili flakes in the dressing.
FAQ
Q: Can I use canned chickpeas?
A: Yes, canned chickpeas are perfect for this recipe! Just be sure to drain and rinse them well to remove any excess salt.

Q: Can I make this salad ahead of time?
A: Yes, but for the best texture, I recommend adding the avocado and tossing in the dressing just before serving to keep everything fresh.

Q: How can I make the dressing creamier?
A: To make the dressing creamier, try adding a spoonful of Greek yogurt or hummus into the mix for extra richness.

This Avocado, Egg, and Chickpea Salad with Lemon and Herbs is a light yet satisfying meal, perfect for any day when you want something refreshing and nutritious. Enjoy!