Spring Chickpea and Avocado Grain Bowl with Lemon Dressing
A vibrant and nutritious grain bowl featuring chickpeas, avocado, and fresh vegetables, drizzled with a zesty lemon dressing. Perfect for a light lunch or dinner!
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) water
- (1 can) (15 oz) chickpeas, drained and rinsed
- (1) medium avocado, diced
- (1 cup) cherry tomatoes, halved
- (1 cup) cucumber, diced
- (1/2 cups) red onion, finely chopped
- (1/4 cups) fresh parsley, chopped
- (1/4 cups) olive oil
- (2 tablespoons) lemon juice
- (1 teaspoon) Dijon mustard
- (1/2 teaspoons) garlic powder
- Salt to taste
- Pepper to taste
Instructions
- 1
In a medium saucepan, combine 1 cup quinoa and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and let cool.
- 2
In a large bowl, combine the drained and rinsed 1 can chickpeas, diced 1 medium avocado, halved 1 cup cherry tomatoes, diced 1 cup cucumber, and 1/2 cup red onion.
- 3
In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon garlic powder, salt, and pepper to taste.
- 4
Add the cooled quinoa and chopped 1/4 cup fresh parsley to the large bowl with the chickpea mixture. Pour the lemon dressing over the top and toss gently to combine.
- 5
Serve immediately or refrigerate for up to 30 minutes to allow flavors to meld.
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