FROM THE CLR SYNC KITCHEN / lunch
The lemony chickpea crunch bowl
Creamy avocado, a crisp bite, and a fresh finish.
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The ingredients
No US major allergen is intentionally listed in this base recipe. Check every package and your own requirements. This is not a cross-contact or allergy-safety certification.
Let’s make it
- 01
Wash all produce and rinse the chickpeas. Dice the cucumber and avocado; halve the tomatoes.
- 02
Whisk lemon juice with olive oil in a large bowl.
- 03
Add chickpeas, cabbage, cucumber and tomatoes. Toss until coated.
- 04
Fold in the avocado and parsley just before serving. Divide between serving bowls.
A little lemon zest makes the whole bowl feel brighter.
Make tomorrow easier
Keep dressing and chopped vegetables separate; add avocado when serving. Refrigerate perishable foods within 2 hours (1 hour above 90°F). Use refrigerated cooked leftovers within 3 to 4 days; freeze later-week portions. Reheat cooked leftovers to 165°F. Food storage guidance.
Chickpeas and vegetables bring fiber and texture to the same bowl. The meal remains satisfying without treating carbohydrates as off limits.
Educational recipe concept. Portions are not a complete daily nutrient prescription. No medical or creator review is implied.