This Chickpea Avocado Smash Bowl is the kind of no-cook meal that pulls itself together while you're still deciding what to make. Creamy avocado, tangy lemon, and cottage cheese turn humble chickpeas into something genuinely craveable, with juicy cherry tomatoes for freshness. It's a solid grab-and-go option when your week is packed and you still want real food on the plate.
About 10 minutes start to finish, since there's no cooking involved.
Per serving (makes 2): 519 cal · 24.0g protein · 45.1g carbs · 29.2g fat
Ingredients
- 1 1/2 cup chickpeas
- 1 cup avocado
- 1 cup cottage cheese
- 1 cup cherry tomatoes
- 2 tbsp lemon juice
Instructions
- Drain chickpeas and lightly smash in a bowl.
- Mash in avocado and lemon juice until chunky.
- Fold in cottage cheese and halved cherry tomatoes.
- Season with salt and pepper, then serve.
Meal prep & storage
You can smash the chickpeas with lemon juice up to 2 days ahead and store in an airtight container in the fridge, but fold in the avocado, cottage cheese, and tomatoes closer to serving so the avocado stays green and the tomatoes don't weep. The finished bowl keeps for about 1 day refrigerated; press plastic wrap directly onto the surface to slow browning. This dish isn't freezer-friendly and is meant to be enjoyed cold, so no reheating needed.
Swaps
White beans or butter beans work beautifully in place of chickpeas for a softer smash, and canned lentils are another easy pantry swap. For a dairy-free version, use a thick unsweetened plant-based yogurt or a soft tofu crumble instead of cottage cheese. Lime juice can stand in for lemon, and diced cucumber makes a nice stand-in if cherry tomatoes aren't in season.
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