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A close-up overhead view of a vibrant Avocado Chickpea Bowl topped with crumbled white cheese and fresh cilantro.

Avocado Chickpea Bowl

This bowl was inspired by my search for quick, satisfying lunches that left me energized. The combination of chickpeas and avocado became a staple — comforting, balanced, and incredibly easy to build.
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Prep Time 10 minutes
Total Time 10 minutes
Course Dinner, Lunch
Cuisine Mexican-inspired
Servings 4 bowls
Calories 176 kcal

Equipment

  • Small Bowl
  • Large bowl

Ingredients
  

Main Ingredients

  • 2 cans chickpeas 15-ounce, rinsed and drained
  • 3 avocados diced
  • 2 Tablespoons shallots minced
  • 2 jalapenos seeded and diced

Dressing

  • 2 Tablespoons extra virgin olive oil
  • 2 limes juice
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne if desired

For Topping

  • 1/4 cup cotija cheese or feta crumbled
  • 2 Tablespoons cilantro chopped

Instructions
 

  • Whisk together the dressing ingredients in a small bowl.
  • Add chickpeas, avocado, jalapenos, and shallot to a large bowl.
  • Pour the dressing over the mixture and toss gently to combine.
  • Top with cotija cheese and cilantro, then serve.

Notes

This recipe supports meal preparation. You can prepare the dressing ahead of time and store it separately. Arrange the bowl components beautifully for a balanced look.
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