Description

This chickpea avocado bowl is loaded with fresh veggies, creamy feta, and a zesty lemon herb dressing. A quick, no-cook lunch that’s satisfying and nutrient-packed.

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

Lemon Herb Dressing:

2 tbsp fresh lemon juice

2 tbsp extra-virgin olive oil

1 tsp Dijon mustard

Salt and pepper, to taste

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Instructions

In a large bowl, combine chickpeas, avocado, feta, tomatoes, cucumber, red onion, and parsley.

In a small bowl, whisk together lemon juice, olive oil, Dijon mustard, salt, and pepper.

Pour the dressing over the chickpea mixture and toss gently to coat.

Taste and adjust seasoning as needed. Serve immediately.

Notes

Best served fresh due to the avocado.

Toss avocado with lemon juice right after dicing to prevent browning.

Add cooked grains (like quinoa or couscous) or grilled chicken for a heartier meal.

Prep Time: 10 minutes
Category: Salad
Method: No-cook
Cuisine: Mediterranean-inspired