- lunch
- plant-based
- high-fibre
- vegetarian
Warm Mediterranean Chickpea Bowl
A 20-minute plant-based bowl with crispy chickpeas, cherry tomatoes, cucumber, and a bright lemon-tahini dressing.
2 servings Prep 10 min Cook 10 min 10 min + 10 min Easy
Ingredients
- 1 can (400 g) chickpeas, drained and rinsed
- 2 tbsp extra-virgin olive oil, divided
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp sea salt
- 200 g cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 2 tbsp fresh parsley, chopped
- 2 tbsp tahini
- 1 lemon — juice of
- 1 tbsp warm water
- 1 clove garlic, grated
Instructions
- Heat 1 tbsp of the olive oil in a skillet over medium-high heat. Add the chickpeas, paprika, cumin, and salt. Cook for 8–10 minutes, shaking the pan occasionally, until the chickpeas are golden and slightly crisp.
- Meanwhile, make the dressing: whisk the tahini, lemon juice, warm water, grated garlic, and remaining 1 tbsp olive oil until smooth. Add a pinch of salt.
- Divide the tomatoes, cucumber, and red onion between two bowls.
- Top with the warm chickpeas, drizzle with the tahini dressing, and scatter over the parsley.
Notes
- Crisp the chickpeas longer if you like them crunchy; they will soften again under the dressing, so dress right before eating.
- Add a handful of leafy greens or 100 g of cooked grains to make the bowl heartier.
- The dressing keeps for 3 days in the fridge — make extra for salads later in the week.
