Creamy Avocado Dill Chickpea Bowl (Printable)
Vibrant bowl with creamy avocado, protein-packed chickpeas, crisp cucumbers, and bright dill dressing.
# What You’ll Need:
→ Base
01 - 1 (15 oz) can chickpeas, drained and rinsed
02 - 2 cups mixed greens (baby spinach, arugula, or romaine)
→ Vegetables
03 - 1 large ripe avocado, diced
04 - 1 cup cucumber, sliced into half-moons
05 - 1/2 small red onion, thinly sliced
06 - 1/2 cup cherry tomatoes, halved
→ Dressing
07 - 3 tablespoons Greek yogurt (or dairy-free alternative)
08 - 2 tablespoons mayonnaise (or vegan mayo)
09 - 2 tablespoons fresh dill, finely chopped
10 - 1 tablespoon lemon juice
11 - 1 teaspoon Dijon mustard
12 - 1 clove garlic, minced
13 - Salt and black pepper, to taste
→ Optional Toppings
14 - 1 tablespoon pumpkin seeds or sunflower seeds
15 - Cracked black pepper
# How-To Steps:
01 - In a small bowl, whisk together Greek yogurt, mayonnaise, dill, lemon juice, Dijon mustard, garlic, salt, and pepper until smooth. Set aside.
02 - In a large bowl, combine chickpeas, avocado, cucumber, red onion, and cherry tomatoes.
03 - Pour the creamy dill dressing over the salad and gently toss to coat all ingredients evenly, being careful not to mash the avocado.
04 - Arrange mixed greens as a base in serving bowls. Spoon the dressed chickpea mixture on top.
05 - Garnish with pumpkin or sunflower seeds and a sprinkle of cracked black pepper, if desired. Serve immediately.
# Expert Advice:
01 -
- The creamy dill dressing makes everything taste like a fancy cafe salad but takes five minutes to throw together
- You get that satisfying combination of creamy avocado and crisp cucumber in every single forkful
02 -
- The dressing tastes even better after sitting for 10 minutes, so make it first and let it hang out while you prep the vegetables
- If you are making this ahead, wait to add the avocado and dressing until right before serving or you will end up with brown, mushy salad
03 -
- Room temperature ingredients help the dressing emulsify better than cold ones straight from the fridge
- Massage a tiny bit of olive oil into your greens before assembling to keep them perky and fresh