Chickpea and Avocado Bowl recipe - ingredients, nutrition and when to eat it
A salad of cooked chickpeas and avocado with tomato and cucumber, served with a lemon-herb dressing.
A salad of cooked chickpeas and avocado with tomato and cucumber, served with a lemon-herb dressing. The chickpeas’ tender, crumbly texture and the avocado’s creaminess pair well with bright lemon. It’s a good choice when you want a light lunch in one bowl.
Salads & light · 15 minutes to cook
Tips: Cut the avocado just before serving to help keep it from discoloring.
Tips: Drain the cooked chickpeas well so their flavor blends cleanly with the dressing.
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Ingredients (1 serving)
- Cooked chickpeas — 0.8 cup
- Avocado — 0.5 pc
- Tomato — 0.5 pc
- Cucumber — 0.3 pc
- Lemon juice — 1 Tbsp
- Olive oil — 1 tsp
- Dill — 1 tsp
- Salt — 0.1 tsp
- Ground black pepper — 0.1 tsp