Mediterranean Chickpea and Avocado Bowl

A weeknight bowl meal built from seasoned chickpeas, chopped vegetables, avocado, and greens, finished with a lemon-garlic dressing and feta. The chickpeas are warmed briefly, then tossed with the dressing so the bowl eats warm and fresh at the same time.

By Julienne

Cook time: 8 minutes

Servings: 4

Ingredients

• 45 ml lemon juice freshly squeezed
• 30 ml extra-virgin olive oil divided
• 2 clove garlic finely grated or minced
• 2 g ground cumin measured as a spice
• 3 g fine salt divided
• 0.5 g black pepper freshly ground, divided
• 1000 ml water for warming chickpeas
• 480 g canned chickpeas, drained and rinsed drained and rinsed
• 15 ml extra-virgin olive oil divided
• 2 g fine salt divided
• 0.5 g black pepper freshly ground, divided
• 140 g mixed salad greens washed and dried
• 200 g cucumber diced
• 200 g cherry tomatoes halved
• 40 g red onion very thinly sliced
• 15 g fresh parsley chopped
• 2 each avocado peeled, pitted, and diced
• 80 g feta cheese crumbled

Instructions

1. Make the dressing in a small bowl or jar: combine the lemon juice, 30 ml olive oil, garlic, cumin, 3 g salt, and 0.5 g black pepper. Whisk or shake until emulsified. The dressing looks glossy and slightly thickened.
2. Warm the chickpeas in a saucepan with 1000 ml water over medium heat for 4 to 5 minutes, just until hot, then drain well. Return them to the pan off the heat and toss with the remaining 15 ml olive oil, 2 g salt, and 0.5 g black pepper. The chickpeas are hot, drained, and evenly coated without excess liquid.
3. In a large bowl, combine the greens, cucumber, tomatoes, red onion, parsley, and the warm chickpeas. Toss with about three-quarters of the dressing, then fold in the avocado gently so it stays intact. The bowl is evenly dressed and the avocado pieces are still chunky.
4. Taste and add the remaining dressing if needed, then top with feta just before serving. The salad tastes bright and balanced, with feta visible on top and the greens still crisp.