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Chickpea, Lentil & Avocado Bowl With Coconut Lemon Dressing
Recipe Intro From annelinawaller

This recipe is featured in our Weekly Gluten Free Meal Planner Email Newsletter. Sign up for it here to have 6 great dinner recipes (along with a full shopping list) delivered to your inbox every Sunday!

Yeahiiii and throwback to Saturday's lunch and the first bowl which I made in my new flat. Chickpeas, lentils, cucumber noodles, strawberries, avocado and greens with a drizzle of coconut-lemon dressing and seed sprinkles. -@annelinawaller

Recipe

Prep time 5mins
Yield: Serves or Makes 4
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For the Salad

ingredients

  • 2 cups cooked lentils
  • 1 (15 ounce) can chickpeas
  • 1 large cucumber
  • 1 avocado
  • 1 cup strawberries, sliced
  • 2 cups mixed greens
  • 1/4 cup sesame seeds, optional

For the Dressing

ingredients

  • 1/4 cup coconut oil, or olive oil
  • 1 lemon, freshly squeezed (about 2 tablespoons juice) and 1 teaspoon zest
  • 1 teaspoon vinegar
  • Salt and black pepper, To Taste

Method

  • Step 1

    In a large bowl, combine all salad ingredients and toss. In a separate small bowl, whisk all dressing ingredients. Toss dressing over salad, divide salad into 4 bowls, and serve immediately.