Creamy Avocado Lime Chickpea Bowl (Printable)
Creamy avocado lime dressing coats hearty chickpeas and fresh vegetables in this quick, protein-packed vegetarian bowl.
# What You’ll Need:
→ Base
01 - 2 cups cooked chickpeas, drained and rinsed
02 - 4 cups mixed salad greens
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 1/4 small red onion, thinly sliced
→ Creamy Avocado Lime Dressing
06 - 1 large ripe avocado
07 - 3 tablespoons fresh lime juice
08 - 2 tablespoons extra-virgin olive oil
09 - 1 tablespoon water
10 - 1 clove garlic, minced
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon freshly ground black pepper
→ Garnishes
14 - 1/3 cup fresh cilantro, chopped
15 - 1/4 cup toasted pumpkin seeds
16 - 1/2 small jalapeño, thinly sliced
# How-To Steps:
01 - Combine avocado, lime juice, olive oil, water, garlic, cumin, salt, and black pepper in a blender. Blend until smooth and creamy, adding additional water 1 teaspoon at a time if needed to reach desired consistency.
02 - Place chickpeas, salad greens, cherry tomatoes, cucumber, and red onion in a large mixing bowl.
03 - Pour the avocado lime dressing over the salad mixture. Gently toss until all ingredients are evenly coated.
04 - Divide the salad among 4 bowls. Top each portion with chopped cilantro, toasted pumpkin seeds, and jalapeño slices if desired. Serve immediately.
# Expert Advice:
01 -
- The creamy avocado dressing clings to every single leaf and chickpea, so each bite is perfectly coated without that sad dry salad problem
- You can throw everything together in fifteen minutes flat, which means dinner is ready before you even have time to get hangry
02 -
- The dressing thickens up in the fridge, so if you make it ahead, thin it with a splash of water before tossing
- Add the pumpkin seeds right before serving, otherwise they will get soggy and lose their magical crunch
03 -
- If your avocado is not perfectly ripe, the dressing will have tiny green flecks instead of becoming completely smooth
- Toast your pumpkin seeds in a dry pan over medium heat for about three minutes until they smell nutty and start to pop