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.