This Chickpea Avocado Kimchi Bowl comes together with pantry staples and a few fresh add-ins for a bowl that feels bright, creamy, and satisfying. It's a no-cook assembly job, which makes it a lifesaver on nights when you want real food without touching the stove. Tangy kimchi, buttery avocado, and a lime-yogurt drizzle keep every bite interesting.
About 10 minutes start to finish, since it's all rinse, dice, and whisk.
Per serving (makes 2): 477 cal · 19.0g protein · 41.5g carbs · 29.2g fat
Ingredients
- 1.5 cups chickpeas
- 1 cup avocado
- 1 cup kimchi
- 1/2 cup greek yogurt
- 1 cup cucumber
- 1 tbsp sesame seeds
- 1 tbsp olive oil
- 1 tbsp lime juice
Instructions
- Drain and rinse chickpeas, then add to a bowl.
- Dice avocado and cucumber; add to bowl with kimchi.
- Whisk Greek yogurt with lime juice and olive oil.
- Drizzle dressing over bowl and top with sesame seeds.
Meal prep & storage
Batch the chickpeas and yogurt-lime dressing separately in airtight containers and they'll keep for up to 4 days in the fridge. Dice cucumber ahead if you like, but add avocado and sesame seeds fresh at serving so nothing turns brown or soft. This bowl is best served cold, so no reheating needed, and freezing isn't recommended due to the avocado, yogurt, and cucumber.
Swaps
Swap chickpeas for white beans, edamame, or shredded rotisserie chicken if you want a different base. For a dairy-free version, use a thick coconut yogurt or a tahini-lime drizzle in place of the Greek yogurt. Sub sauerkraut for kimchi if that's what you have, and try lemon juice when limes aren't around.
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