Chickpea & avocado lunch bowl
The 150 g chickpea amount is cooked and drained weight, not a dry-to-cooked conversion.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Serving inspiration, not a photograph of a tested recipe. Photo creditsHere's how.
- 01
Use cooked, drained chickpeas, or canned chickpeas that have been drained and rinsed. Do not use dry chickpeas in this no-cook recipe.
- 02
Wash and dice the cucumber and tomato. Cut the avocado flesh into pieces.
- 03
Combine everything with lemon juice and measured olive oil. Serve immediately or refrigerate promptly.
The 150 g chickpea amount is cooked and drained weight, not a dry-to-cooked conversion.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 10 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
