Quick Mediterranean Chickpea Bowls with Avocado, Hummus &Amp; Feta

When lunchtime sneaks up and you’re craving something wholesome but have no time, these Mediterranean chickpea bowls come to the rescue. Faster than takeout and packed with protein-rich chickpeas, creamy avocado, crunchy cucumber and tangy feta, they’re a balanced meal that feels like a treat.

The secret is using roasted red pepper hummus two ways: half gets whisked into a creamy dressing and the rest is dolloped on top with a drizzle of olive oil. Mixed greens add freshness, while lemon wedges brighten every bite. Ready in just 10 minutes, this bowl is a blockbuster hit for busy days.

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Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

8 tablespoon Roasted Red Pepper HummusView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Drain and rinse the chickpeas. Halve the cucumber lengthwise, then slice into ½-inch thick half-moons. Halve the grape tomatoes lengthwise. Halve, pit and peel the avocado, then dice into ½-inch pieces. Finely chop the chives. Halve the lemon.
2. In a large bowl, whisk together the sour cream and half of the hummus. Season with a pinch of salt and pepper. Add the chickpeas, cucumber, tomatoes, avocado and half of the chives. Season with salt and pepper and toss to combine.
3. In a medium bowl, toss the mixed greens with 1 tablespoon olive oil, the juice from half the lemon and half of the feta. Season with a pinch of salt and pepper.
4. Gently fold the dressed greens into the chickpea mixture. Taste and adjust seasoning with salt and pepper if needed.
5. Divide the mixture between two bowls. Dollop the remaining hummus in the center of each bowl. Using the back of a spoon, make a small well in the hummus. Drizzle about 1 teaspoon of olive oil into each well. Season the oil with a pinch of salt and pepper.
6. Garnish with the remaining feta and remaining chives. Serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of hummus?

Absolutely! Roasted red pepper hummus adds a nice smoky sweetness, but plain, garlic or even spicy hummus would work beautifully.

How can I make this bowl vegan?

Simply omit the feta cheese and sour cream or replace them with vegan alternatives. The hummus and chickpeas already provide plenty of protein and creaminess.

Can I add protein like grilled chicken or shrimp?

Yes, this bowl is very versatile. Grilled chicken, shrimp or even tofu would make a great addition. Just season and cook separately, then add to the bowl.