Servings -1

Ingredients: 

• 1-2 large eggs 

• 1/2 cup cherry tomatoes, halved 

• 1/2 onion, finely chopped 

• 1/2 cucumber, diced 

• 1/2 ripe avocado 

• 1/2 can chickpeas, drained and rinsed 

• 1/2 tablespoons lemon zest 

• 2 tablespoons lemon juice 

• 1 tablespoon olive oil 

• Salt to taste 

• Pepper to taste 

• Chilli flakes to taste 

• Fresh coriander  

Method: 

1. Boil the eggs until they are hard-boiled.   

2. Transfer the eggs to a bowl of ice water to cool completely, then peel and cut them into quarters.   

3. Cut the cherry tomatoes in half.   

4. Dice the avocado, cucumber, and red onion into small pieces.   

5. Drain and rinse the chickpeas thoroughly.   

6. In a large salad bowl, combine the diced avocado, quartered eggs, chickpeas, diced cucumber, halved cherry tomatoes, and chopped red onion.   

7. In a small bowl, whisk together lemon juice, lemon zest, olive oil, salt, pepper, and red pepper flakes until the dressing is smooth and well combined.   

8. Pour the lemon-herb dressing over the salad.   

9. Gently toss the salad to ensure all the ingredients are evenly coated with the dressing.   

10. Sprinkle freshly chopped parsley or cilantro on top for added flavour and a pop of colour.   

11. Serve the salad immediately, or refrigerate it for about 10 minutes to allow the flavours to meld before serving.