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Chickpea & Avocado Bowl

10 minutes + chickpeas cooking time

4 servings

GF + Low Carb

Batch Cooking: chickpeas (soaked overnight and cooked) & sauerkraut

I absolutely love bowls! I often find that bowls are more visually interesting than salads and more filling – perfect for a work lunchtime. They are easy to make and easy to customize according to your taste or what’s available in your fridge. I generally find that bowls are more also attractive to kids than ‘a salad’, but no guarantees there :)


(quantities are for 4 bowls) 

  • 1 ½ cups chickpeas (soaked overnight and cooked) 

  • 1 cup sauerkraut 

  • 2 avocados 

  • 4 pasture raised eggs - boiled 

  • 1 ½ cups walnuts 

  • Sea salt, lemon and extra virgin olive oil for seasoning


  1. Soak the chickpeas for 8 to 10 hours in a large bowl with plenty of water. Drain the water and rinse well. 

  2. In a large pot add 4 L of water and boil for 40 minutes or until soft. Drain the water and rinse again well. Chickpeas take a long time to cook so it’s always a good idea to cook extra and keep them refrigerated in an airtight container. You can use them for hummus or other salads during the week.  

  3. Boil the eggs for 6 to 8 minutes and set aside to cool and cut in half. 

  4. Cut the avocados in quarters.  

  5. For each bowl add 1 egg (cut in half), 2 avocado quarters, ½ cup chickpeas, 2 tbsp sauerkraut and a handful of walnuts. 

  6. Dress with sea salt, lemon and extra virgin olive oil.

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