Title: Avocado, Egg, and Chickpea Salad – A Healthy and Satisfying Meal

• 1 can (15 oz) chickpeas, drained and rinsed (or 1 1/2 cups cooked chickpeas)
• 2 ripe avocados, diced
• 4 hard-boiled eggs, peeled and chopped
• 1 small cucumber, diced
• 1/4 red onion, finely chopped
• 1 cup cherry tomatoes, halved
• 2 tablespoons fresh parsley or cilantro, chopped
• Salt and pepper to taste

For the dressing:

• 2 tablespoons olive oil
• 1 tablespoon lemon juice (freshly squeezed)
• 1 teaspoon Dijon mustard (optional)
• 1/2 teaspoon honey or maple syrup (optional)
• Salt and pepper to taste

Preparation: