Chickpea and Avocado Buddha Bowl

Chickpea and Avocado Buddha Bowl

This healthy chickpea and avocado Buddha bowl is packed with tons of colorful veggies and protein that will really fill you up. Feel free to change up the beans and veggies based on your preferences, and substitute the hummus for some olive spread or salted peanut butter. The avocado gives it that creamy textured finish.

Chickpea and Avocado Buddha Bowl

Course: Lunch, Salad
Servings: 1
Prep Time: 10 minutes



  • ½ cup chickpeas, canned or cooked from scratch
  • ½ avocado
  • 1 large tomato
  • 1 cucumber
  • ½ red onion
  • 2 large carrots
  • 1 lemon, juiced
  • 2 tablespoons hummus
  • 2 tablespoons pumpkin seeds
  • salt and pepper to taste


  1. Slice the tomato, cucumber, onion, carrots, and avocado using your Indy Chef mandoline slicer.
  2. Place the chickpeas on one side of your bowl, followed by the rest of the veggies. Season the veggies with salt and pepper and a bit of lemon juice.
  3. Top with the two tablespoons of hummus and sprinkle over the pumpkin seeds. Enjoy!

Recipe Notes:

Tip: You can bulk up the meal with some healthy grains like brown rice or quinoa or add a bit more protein with some cooked chicken or turkey breast.

Here's where you can find our Indy chef Mandoline Slicer.


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