Creamy Avocado Dill Chickpea Bowl (Printable)
Creamy avocado, cucumber, and chickpeas with dill and a tangy dressing for a quick, fresh, filling bowl.
# What You’ll Need:
→ Base
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 1 large avocado, peeled, pitted, and diced
03 - 1 cup cucumber, sliced or diced
04 - 1/4 cup red onion, finely chopped
05 - 1/4 cup fresh dill, chopped
06 - 2 cups mixed salad greens
→ Creamy Dressing
07 - 3 tablespoons vegan mayonnaise or Greek yogurt
08 - 1 tablespoon olive oil
09 - 1 tablespoon lemon juice
10 - 1 teaspoon Dijon mustard
11 - 1 garlic clove, minced
12 - Salt and black pepper, to taste
→ Optional Toppings
13 - 2 tablespoons toasted sunflower or pumpkin seeds
14 - Lemon wedges, for serving
# How-To Steps:
01 - In a large mixing bowl, gently toss together chickpeas, diced avocado, cucumber, red onion, and chopped dill until just combined.
02 - In a small mixing bowl, whisk vegan mayonnaise or Greek yogurt, olive oil, lemon juice, Dijon mustard, minced garlic, salt, and black pepper until smooth and emulsified.
03 - Pour dressing over the chickpea mixture and toss carefully to coat, taking care not to mash the avocado.
04 - Arrange mixed salad greens evenly in serving bowls. Spoon the coated chickpea avocado mixture over the greens.
05 - Sprinkle with toasted seeds if using and serve with lemon wedges on the side.
# Expert Advice:
01 -
- Your taste buds will wake up with every crunchy, creamy bite—this bowl is like edible sunshine in under 15 minutes.
- The punchy dill and lemon make it sing, while the avocado gives the salad enough heartiness to keep you full for hours.
02 -
- Toss everything gently—mashing the avocado makes the salad too mushy and less appealing.
- Mise en place saves mess: prep all your veg before mixing to keep things crisp and clean.
03 -
- If your avocado is on the firmer side, dice it first before mixing, as it holds up better to tossing.
- Whisk the dressing vigorously for extra creaminess—a little muscle changes everything.