Roasted Chickpea Mediterranean Bowl

This colourful roasted chickpea salad bowl is packed with fibre-rich plants, crunchy vegetables, nuts, seeds and fresh herbs, all topped with a creamy lemon tahini dressing. Inspired by Mediterranean flavours, it’s an easy, nourishing lunch or dinner that supports gut health, plant diversity and plenty of satisfying crunch. Add feta or hummus for an extra boost, or enjoy it as a delicious plant-based meal.

Ingredients:

Roasted chickpeas

• 1 can chickpeas, drained + dried

• 1 tbsp olive oil

• ½ tsp smoked paprika

• ½ tsp cumin

• ½ tsp garlic powder

• Zest of ½ lemon

• Salt + pepper

Bowl base

• 1 cup shredded red cabbage

• 1 cup cucumber, chopped

• 1 cup cherry tomatoes, halved

• ½ cup roasted capsicum strips (jarred or homemade)

• ¼ cup red onion, thinly sliced

• Handful parsley + mint, chopped

Crunch boosters

• ¼ cup toasted pumpkin seeds

• ¼ cup chopped pistachios or almonds

Tahini Dressing

• 1 tbsp tahini

• 1 tbsp olive oil

• Juice of ½ lemon

• 1 tsp Dijon mustard

• 1 tsp honey

• 1–2 tbsp water to thin

• Salt + pepper

Optional extras

• Crumbled feta

• Pickled onions

• A spoonful of hummus

• A sprinkle of sumac

1. Roast the chickpeas: Toss chickpeas with oil, spices and lemon zest. Roast at 200°C for 20–25 minutes until crispy.

2. Prep the bowl: Add cabbage, cucumber, tomatoes, roasted capsicum and onion to a large bowl.

3. Add crunch: Sprinkle seeds & pistachios.

4. Make the dressing: Whisk tahini, olive oil, lemon, mustard, honey and water until creamy.

5. Assemble: Add warm chickpeas, drizzle generously with dressing, and finish with herbs + feta.