Creamy Avocado Dill Chickpea Bowl (Printable)
Creamy avocado and chickpeas tossed with lemon, dill and a tangy yogurt dressing — protein-packed, fresh, and quick.
# What You’ll Need:
→ Salad Base
01 - 1 can (15 oz) chickpeas, drained and rinsed
02 - 1 large ripe avocado
03 - 1 cup cherry tomatoes, halved
04 - 1 small cucumber, diced
05 - 3 cups mixed salad greens (such as spinach, arugula, romaine)
06 - 2 tablespoons red onion, finely chopped
→ Creamy Dill Dressing
07 - 2 tablespoons fresh dill, finely chopped
08 - 2 tablespoons lemon juice (from about 1 medium lemon)
09 - 2 tablespoons olive oil
10 - 2 tablespoons unsweetened plant-based yogurt or Greek yogurt
11 - 1 teaspoon Dijon mustard
12 - 1 small garlic clove, minced
13 - 1/4 teaspoon sea salt
14 - 1/4 teaspoon black pepper
→ Garnish
15 - 1 tablespoon fresh dill, roughly chopped
16 - Lemon wedges, for serving
# How-To Steps:
01 - Combine chopped dill, lemon juice, olive oil, yogurt, Dijon mustard, minced garlic, sea salt, and black pepper in a small bowl. Whisk until smooth and creamy. Set aside.
02 - In a large mixing bowl, use a fork to gently mash the avocado, leaving some pieces intact for texture.
03 - Add chickpeas, cherry tomatoes, diced cucumber, mixed salad greens, and red onion to the mashed avocado.
04 - Pour the prepared creamy dill dressing over the salad ingredients and toss gently until all components are evenly coated.
05 - Divide the salad mixture into two bowls. Top with additional fresh dill and serve with lemon wedges alongside.
# Expert Advice:
01 -
- The creamy dill dressing tastes like a secret shortcut to a gourmet cafe bowl you whipped up at home.
- It's the kind of salad that actually fills you up but is light enough to make you feel like you could dance afterward.
02 -
- Once I skipped rinsing the canned chickpeas, and the salad ended up too salty and oddly metallic.
- Letting the salad stand for five minutes after tossing helps the flavors meld into something even more addictive.
03 -
- If your avocado is small, add an extra spoonful of yogurt to the dressing for extra creaminess without weighing down the salad.
- A pinch of flaky sea salt sprinkled at the end goes a long way for texture and flavor.