🥑🍳 CREAMY AVOCADO, EGG, AND GARBANZO BEAN SALAD 🍳🥑

 🥑🍳 CREAMY AVOCADO, EGG, AND GARBANZO BEAN SALAD 🍳🥑

📝 Ingredients: For the Salad:

🥑 2 large avocados, diced

🥚 4 hard-boiled eggs, chopped

🥫 1 can (15 oz) garbanzo beans (chickpeas), drained and rinsed

🥒 1/2 cucumber, diced

🧅 1/2 red onion, finely chopped

🍅 1 cup cherry tomatoes, halved

🌿 1/4 cup fresh parsley, chopped

For the Creamy Dressing:

🥄 1/4 cup Greek yogurt or mayonnaise

🍋 2 tablespoons lemon juice

🍋 1 teaspoon lemon zest

🥄 1 teaspoon Dijon mustard

🧄 1 clove garlic, minced

🧂 Salt and black pepper, to taste

🍳 Preparation Steps:

Prepare the Dressing:

In a small bowl, whisk together the Greek yogurt (or mayonnaise), lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and black pepper until smooth.

Prepare the Salad Ingredients:

In a large salad bowl, combine diced avocados, chopped hard-boiled eggs, garbanzo beans, diced cucumber, finely chopped red onion, and halved cherry tomatoes.

Toss with Dressing:

Pour the creamy dressing over the salad and toss gently to coat all the ingredients.

Add Fresh Parsley:

Sprinkle chopped parsley over the salad and give it a light toss.

Serve:

Serve immediately and enjoy this refreshing, nutritious salad—perfect for lunch or dinner!

📋 Tips:

Add crumbled feta or toasted nuts for extra flavor and texture.

The salad is best served fresh but can be refrigerated for up to one day.

⏱️ Prep Time: 15 minutes

🍽️ Servings: 4

📊 Calories: Approximately 300 calories per serving