Description
A quick and refreshing Avocado Chickpea Bowl featuring ripe avocado, tender chickpeas, and fresh vegetables tossed in a zesty lemon-olive oil dressing. Perfect as a light lunch or easy dinner with vibrant colors and a delightful mix of textures.
Ingredients
Scale
Produce
- 1 ripe avocado
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 red onion, diced
- Fresh parsley for garnish
Canned Goods
- 1 can chickpeas, drained and rinsed
Condiments & Oils
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare the avocado: Cut the avocado in half and carefully remove the pit, setting aside.
- Combine vegetables and chickpeas: In a mixing bowl, add the chickpeas, halved cherry tomatoes, diced cucumber, and diced red onion to create a fresh vegetable base.
- Add dressing: Pour in olive oil and lemon juice over the mixture to add moisture and tangy flavor.
- Season: Sprinkle salt and pepper to your taste preferences, enhancing the overall flavor.
- Add avocado: Scoop the avocado flesh from its skin directly into the bowl and gently fold it into the salad, ensuring a creamy texture throughout.
- Garnish and serve: Sprinkle fresh parsley on top for a burst of color and fresh herb aroma—ready to serve immediately.
Notes
- Use ripe but firm avocado to avoid mushiness.
- Feel free to add additional herbs like cilantro or basil for varied flavor.
- For extra protein, add grilled chicken or feta cheese if desired.
- Serve chilled or at room temperature.
- Perfect for meal prep as it holds up well for a day in the refrigerator.
