About this recipe
Chickpeas and avocado make a lunch that feels filling without turning on the stove. Lemon and a little feta keep it bright instead of heavy.
Mash some of the avocado into the chickpeas so the bowl gets creamy, then fold the rest through in chunks for texture.
Pack the lemon dressing separately if you are eating later. The greens stay crisp that way.
MIX
Step 1
In a large bowl, mash about one-third of the avocado with the yogurt, olive oil, lemon juice, salt, and pepper until creamy.
Step 2
Fold in chickpeas, remaining avocado, cucumber, tomato, and red onion until coated.
FINISH
Step 3
Scatter feta and herbs if using over the top. Taste for salt and lemon. Serve right away or chill up to 2 days.
Tips
Drain and pat the chickpeas dry so the dressing clings instead of sliding off wet beans.
If packing ahead, keep the feta and herbs separate and add them just before eating so they stay bright.
Swaps
FetaExtra Greek yogurt plus a pinch of salt
Lower fat; protein stays similar if you add 2 more tablespoons yogurt per serving.
ChickpeasCanned white beans
Same drained volume. Softer bite, similar protein.
Equipment
Large mixing bowl · Knife · Cutting board
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