Sunday morning, around eleven o’clock, when you’re hungry but don’t feel like cooking for long. That’s exactly the moment for this salad. Twenty-five minutes, not a second more, and you have a meal that truly satisfies.
Ingredients :
- Chickpeas — Canned is perfect here—no need to soak them overnight. Take any basic brand; the key is to rinse them well under cold water until the water runs clear. This removes the tinny taste and that slightly slimy texture that can be off-putting. Drain them thoroughly afterward.
- Avocado — This is the only ingredient that requires a bit of foresight. It should yield to light thumb pressure without sinking in completely—too firm and it will be floury and tasteless; too soft and it turns to mush as soon as you cut it. If you don’t have a ripe one, leave it on the counter for two days, never in the fridge.
- Eggs — Classic hard-boiled eggs, not soft-boiled. The firm texture of the white and the cooked yolk contrasts beautifully with the creaminess of the avocado. Use fresh eggs if possible—the yolk will be a deep orange-yellow, not that pale yellow of old eggs, which visually changes the whole bowl.
- Lemon — Freshly squeezed, not bottled. it has two roles: to brighten the seasoning and to prevent the avocado from browning. A tablespoon is enough; the goal isn’t acidity but balance.
