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Fresh Cucumber Tomato Avocado Chickpea Power Bowl

Fresh Cucumber Tomato Avocado Chickpea Power Bowl - featured image
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A quick, easy, and nutritious power bowl combining fresh cucumber, tomatoes, creamy avocado, and protein-packed chickpeas with a zesty lemon tahini dressing. Perfect for a healthy lunch or meal prep.

Ingredients

Scale
  • 1 medium cucumber, diced
  • 2 large ripe tomatoes, chopped
  • 1 ripe avocado, diced
  • 1 can (15 oz / 425 g) chickpeas, drained and rinsed
  • 1/4 cup red onion, finely chopped (optional)
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 3 tablespoons tahini
  • Juice of 1 large lemon (about 3 tablespoons)
  • 1 garlic clove, minced
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 1/2 teaspoon maple syrup or honey (optional)

Instructions

  1. Rinse and dry the cucumber, then dice into bite-sized pieces (about 1/2 inch or 1.25 cm cubes). Chop the tomatoes similarly and dice the avocado last to prevent browning; set aside.
  2. Open the can of chickpeas, pour into a fine mesh strainer, and rinse under cold water until clear. Shake off excess water and optionally pat dry for firmer texture.
  3. In a small bowl, combine tahini, lemon juice, minced garlic, olive oil, and water. Whisk vigorously until smooth and creamy. Add water a teaspoon at a time if too thick. Season with salt, pepper, and maple syrup or honey if desired. Adjust to taste.
  4. In a large bowl, combine cucumber, tomatoes, chickpeas, red onion, and parsley. Gently fold in the diced avocado to avoid mashing.
  5. Pour the lemon tahini dressing over the salad and toss gently but thoroughly to coat all ingredients without squishing the avocado.
  6. Taste and adjust seasoning if needed. Optionally sprinkle flaky sea salt or fresh black pepper on top.
  7. Serve immediately or refrigerate the bowl and dressing separately for up to 24 hours. Toss just before serving.

Notes

Add avocado last to prevent browning and keep creamy texture. Rinse chickpeas thoroughly to remove canned taste and reduce sodium. Adjust dressing thickness with water. Store dressing separately if prepping ahead. Optional protein boost by adding cooked quinoa or roasted chickpeas. Use fresh herbs like parsley or cilantro for brightness.

Nutrition

Keywords: power bowl, chickpea salad, healthy lunch, avocado, cucumber, tomato, lemon tahini dressing, vegan, gluten-free, easy recipe

Find it online: https://tempotaste.com/fresh-cucumber-tomato-avocado-chickpea-power-bowl-recipe-easy-healthy-lunch-idea/