Creamy Avocado Spinach Chickpea Bowl (Printable)

Vibrant bowl with creamy avocado, chickpeas, spinach, and fresh herbs in zesty dressing. Ready in 15 minutes.

# What You’ll Need:

→ Salad Base

01 - 5 oz baby spinach, washed
02 - 1 (15 oz) can chickpeas, drained and rinsed
03 - 1 large ripe avocado, diced
04 - 1 cup cherry tomatoes, halved
05 - 1 small cucumber, diced
06 - ¼ small red onion, thinly sliced

→ Fresh Herbs

07 - ¼ cup fresh parsley, chopped
08 - ¼ cup fresh cilantro, chopped
09 - 2 tbsp fresh dill, chopped
10 - 1 tbsp fresh mint, chopped

→ Creamy Dressing

11 - ⅓ cup plain Greek yogurt
12 - 2 tbsp extra-virgin olive oil
13 - 2 tbsp fresh lime juice
14 - 1 tsp Dijon mustard
15 - 1 small garlic clove, finely minced
16 - ½ tsp fine sea salt
17 - ¼ tsp freshly ground black pepper

→ Optional Toppings

18 - 2 tbsp toasted sunflower seeds or pumpkin seeds
19 - Pinch of chili flakes

# How-To Steps:

01 - Place spinach, chickpeas, diced avocado, cherry tomatoes, cucumber, and red onion in a large salad bowl.
02 - Add chopped parsley, cilantro, dill, and mint. Toss gently to distribute herbs evenly throughout the salad.
03 - Whisk together yogurt, olive oil, lime juice, Dijon mustard, garlic, salt, and pepper in a small bowl until smooth and creamy.
04 - Pour dressing over salad ingredients. Toss gently to coat everything thoroughly, taking care not to mash the avocado.
05 - Sprinkle with toasted seeds and chili flakes if desired. Serve immediately or refrigerate up to 2 hours for a chilled salad.

# Expert Advice:

01 -
  • The creamy yogurt dressing clings to every leaf, making bland salads a thing of the past
  • It comes together in fifteen minutes flat, perfect for those days when cooking feels like too much
  • Leftovers actually hold up beautifully for lunch the next day, if there are any
02 -
  • The red onion can be overpowering if sliced too thickly, so paper thin is the way to go
  • Don't dress this salad more than two hours before serving or the spinach will start to wilt
  • Room temperature ingredients absorb the dressing much better than cold ones straight from the fridge
03 -
  • Toast your seeds in a dry pan for two minutes to unlock their nutty flavor
  • Let the dressing sit for ten minutes before tossing to let the garlic mellow slightly

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