10-Minute Mediterranean Bowl with Chickpeas, Avocado and Hummus

When lunchtime sneaks up and you have nothing prepared, this vibrant Mediterranean bowl comes to the rescue. Packed with protein-rich chickpeas, creamy avocado, tangy feta and a hummus dressing, it’s a filling meal that comes together in just 10 minutes. No need to order takeout-this bowl is faster, cheaper and far more nutritious.

The star of the show is the red pepper hummus, used both as a creamy dressing and a dollop on top. Fresh cucumber, tomatoes and mixed greens add crunch and color, while a squeeze of lemon brightens every bite. It’s a balanced, satisfying lunch that will keep you energized all afternoon.

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Ingredients

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

4 tablespoon Sour CreamView 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. Rinse and drain the chickpeas. Halve the avocado, remove the pit and slice the flesh. Dice the mini cucumber and halve the grape tomatoes. Finely chop the chives. Cut the lemon into wedges.
2. In a small bowl, combine 4 tablespoons of red pepper hummus with the sour cream and a squeeze of lemon juice. Stir until smooth. This will be the dressing.
3. In a large bowl, toss the mixed greens with the diced cucumber, halved tomatoes and half of the chopped chives. Drizzle with the hummus dressing and toss gently to coat.
4. Divide the dressed salad between two serving bowls. Top each bowl with the chickpeas, avocado slices and crumbled feta cheese.
5. Dollop the remaining 4 tablespoons of hummus on top. Drizzle with olive oil and sprinkle the remaining chives. Serve with lemon wedges on the side.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, just rinse and drain them well before using.

How can I make this vegan?

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

Can I meal prep this bowl?

Absolutely. Store the dressing, veggies and greens separately. Assemble when ready to eat to keep everything fresh.