Description
This vibrant, nutrient-packed salad is loaded with protein, fiber, and healthy fats. Perfect for a light meal, a post-workout boost, or when you’re craving something fresh and satisfying.
Ingredients
Scale
-
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, sliced
- 2 hard-boiled eggs, halved
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons fresh parsley, chopped (for garnish)
For the Dressing:
-
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon paprika (optional)
Instructions
- Prepare the Ingredients:
Dice the cucumber, halve the cherry tomatoes, and slice the avocado. Cut the hard-boiled eggs in half. - Make the Dressing:
In a small bowl, whisk together olive oil, lemon juice, garlic powder, salt, black pepper, and paprika (if using). - Assemble the Salad:
Arrange the chickpeas, cucumber, tomatoes, avocado, and eggs in a bowl. Drizzle the dressing over the salad and garnish with fresh parsley.
- Serve & Enjoy:
Toss gently and enjoy!
Notes
- For extra protein, add grilled chicken or tofu to the salad.
- If you’re looking for a vegan option, skip the hard-boiled eggs and add extra chickpeas or quinoa.
- Store leftover salad ingredients separately in the fridge for up to 2 days, and add the dressing just before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 6g
- Sodium: 400mg
- Fat: 24g
- Saturated Fat: 3g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 185mg