Lunch
15-Minute Mediterranean Chickpea Bowl With Avocado
Cold, crunchy, creamy and done in about 15 minutes with zero cooking. It's the lunch I make when I want to feel good at 3 PM instead of raiding the snack drawer.
Method
Rinse the chickpeas well under cold water, then pat them dry with a kitchen towel.
Halve the tomatoes, dice the cucumber, slice the red onion thin and halve the olives.
Toss the chickpeas, tomatoes, cucumber, onion, olives and parsley in a big bowl.
In a small cup, whisk the olive oil, lemon juice, garlic, oregano, a pinch of salt and some pepper.
Pour half the dressing over the chickpea mix and toss. Let it sit 5 minutes so the onion softens.
Cube the avocado and drizzle it with a little of the leftover dressing so it stays green.
Divide the spinach between two bowls and pile the chickpea mix on top.
Add the avocado and feta, spoon over the last of the dressing and eat right away.
Chef's tip
For meal prep, keep the chickpea and veggie mix in a container for up to 3 days, and store the dressing, avocado and feta separately. Add them when you're ready to eat so nothing goes soggy or brown.