Name: Chickpea Feta Avocado Bowl
Prep time: 10 min
Total time: 10 min
Cuisine: Mediterranean-inspired
Ingredients: 1 can (15 oz) chickpeas, drained and rinsed; 1 ripe avocado, diced; ½ cup crumbled feta cheese; 1 cup cherry tomatoes, halved; ½ cucumber, diced; ¼ cup red onion, finely chopped; 2 tbsp fresh parsley, chopped; 2 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil; 1 tsp Dijon mustard; Salt and pepper, to taste

Why You’ll Love This Recipe

I love how this bowl brings together bright, wholesome ingredients in a single dish. It’s refreshing, nourishing, and comes together in just minutes with no cooking required. The combination of creamy avocado and salty feta with juicy tomatoes and crisp cucumber makes it one of my favorite go-to meals when I want something light but filling.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 can (15 oz) chickpeas, drained and rinsed
1 ripe avocado, diced
½ cup crumbled feta cheese
1 cup cherry tomatoes, halved
½ cucumber, diced
¼ cup red onion, finely chopped
2 tablespoons fresh parsley, chopped
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon Dijon mustard
Salt and pepper, to taste

Directions

In a large bowl, I combine the chickpeas, avocado, feta, cherry tomatoes, cucumber, red onion, and parsley.
In a small bowl, I whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper until the dressing is well combined.
I pour the dressing over the chickpea mixture and toss gently to coat everything evenly.
I taste and adjust the seasoning if needed, then serve immediately for the best avocado texture.

Servings and timing

This recipe makes 2 servings.
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Approximate Calories: 350 kcal per serving

Variations

I sometimes swap the feta for goat cheese or add a handful of arugula for a peppery bite. To make it heartier, I top it with a poached egg or some grilled chicken. For extra crunch, I sprinkle sunflower seeds or pumpkin seeds on top. If I want a spicier edge, I add a pinch of red chili flakes to the dressing.

storage/reheating

I recommend enjoying this bowl fresh, especially because of the avocado. If I need to store leftovers, I cover them tightly and refrigerate for up to one day. I avoid reheating it, but I give it a gentle stir and a squeeze of lemon juice before serving if it’s been chilled.

FAQs

Can I make this ahead of time?

I can prep the ingredients ahead and store them separately. I dice the avocado just before serving to keep it fresh.

How do I keep the avocado from browning?

I toss the avocado in a little lemon juice as I cut it to slow oxidation and keep it vibrant.

Is this bowl good for meal prep?

Yes, as long as I store the avocado separately and add it right before eating.

Can I add grains to this bowl?

Absolutely. I sometimes mix in cooked quinoa, couscous, or bulgur for extra bulk.

Is this gluten-free?

Yes, all the ingredients are naturally gluten-free.

Conclusion

Chickpea Feta Avocado Bowl is a bright, satisfying dish that I turn to when I need a healthy, flavorful meal in minutes. It’s colorful, nutrient-dense, and endlessly adaptable, making it a staple in my quick lunch rotation or an easy light dinner option.