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Chickpea, Avocado, and Quinoa Summer Bowl

Chickpea, Avocado, and Quinoa Summer Bowl for Ultimate Freshness

A vibrant Chickpea, Avocado, and Quinoa Summer Bowl that combines health and flavor, perfect for a light lunch or as a colorful side.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Salads
Cuisine: Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Quinoa Base
  • 1 cup Quinoa Rinse to remove bitterness
  • 2 cups Water For cooking quinoa
  • 1 can Chickpeas Canned for convenience
For the Fresh Vegetables
  • 1 unit Avocado Choose ripe fruit
  • 1/2 cup Cherry Tomatoes Halve for sweetness
  • 1/2 unit Red Onion Finely chopped
  • 1/2 unit Cucumber Diced for crunch
For the Dressing
  • 3 tablespoons Olive Oil High-quality extra virgin
  • 1 unit Lemon Juice Freshly squeezed
  • to taste Salt Essential seasoning
  • to taste Black Pepper Essential seasoning
For the Finishing Touch
  • 1 handful Fresh Cilantro Adds herbal freshness

Equipment

  • medium saucepan
  • Cutting Board
  • Large Mixing Bowl
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Rinse quinoa under cold water, then cook with water until fluffy, about 15 minutes. Let cool.
  2. Dice avocado, halve cherry tomatoes, chop red onion, and dice cucumber; set aside.
  3. Add drained chickpeas to the bowl with chopped vegetables and stir lightly.
  4. Whisk together olive oil, lemon juice, salt, and black pepper in a small bowl until emulsified.
  5. Pour dressing over quinoa mixture and gently toss to combine.
  6. Garnish with fresh cilantro and serve or chill for 10-15 minutes before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 200mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 10IUVitamin C: 30mgCalcium: 4mgIron: 15mg

Notes

Customize with your favorite veggies or grains for variety. Dress just before serving to keep ingredients fresh.

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