10-Minute Mediterranean Bowl with Chickpeas, Avocado &Amp; Feta

When lunchtime sneaks up and you’re craving something wholesome but have no time, this Mediterranean bowl is your hero. It’s faster and cheaper than takeout, yet loaded with fresh, filling ingredients. Chickpeas, cucumber, tomatoes and avocado bring amazing variety and texture to a bed of mixed greens.

Hummus does double duty here: half is whisked into a creamy dressing and the rest is dolloped on top with a drizzle of olive oil. Tangy feta and a squeeze of lemon finish the bowl, making every bite a blockbuster hit.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

8 tablespoon Red Pepper HummusView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. In a small bowl, whisk together 3 tablespoons sour cream, 4 tablespoons red pepper hummus and a squeeze of lemon juice until smooth. Set aside.
2. Drain and rinse the chickpeas. Halve the mini cucumber lengthwise, then slice into half-moons. Halve the grape tomatoes. Finely chop the chives. Cut the avocado in half, remove the pit and slice the flesh.
3. Divide the mixed greens between two bowls. Top with chickpeas, cucumber, tomatoes, avocado and crumbled feta cheese.
4. Drizzle the hummus dressing over the salads. Dollop the remaining 4 tablespoons hummus on top. Garnish with chopped chives and a drizzle of olive oil. Serve with lemon wedges.

Recipe Tips

FAQ

Can I make this bowl vegan?

Yes! Omit the feta cheese and sour cream or use vegan alternatives. The hummus and veggies are already plant-based.

How long does this bowl keep?

It’s best enjoyed immediately, but you can prep the ingredients separately and assemble just before eating. Store dressing and greens separately.

Can I use regular cucumber instead of mini?

Absolutely. Use about half a regular cucumber, seeded if desired.