Middle Eastern Chickpea Bowl

Middle Eastern Chickpea Bowl

with Pickled Onion, Mint-Garlic Dip & Tortilla Chips

Read more

Go big or go home! That was our philosophy with the bold flavours in this veggie sensation. There’s chermoula-spiced chickpeas, baby spinach and crispy tortilla chips that are all brought together with a flavourful mint-garlic dip. Go big with us, you’ll be glad you did.

This recipe is under 650kcal per serving

Tags:Under 650kcalPlant Based

Always read product labels for the most up-to-date allergen information. Visit for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount



1 stalk


1 tin


1 bag


1 packet

garlic dip

(May be presentGluten, Egg, Fish, Milk, Tree Nuts, Sesame, Soy)


red onion

1 sachet

chermoula spice blend

1 sachet

garlic & herb seasoning

1 tin

chopped tomatoes

1 bag

baby spinach leaves


mini flour tortillas


Not included in your delivery

olive oil

¼ cup

white wine vinegar

20 g

plant-based butter

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2625 kJ
Fat19.5 g
of which saturates9.6 g
Carbohydrate84.5 g
of which sugars19.8 g
Protein20.9 g
Sodium1999 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

• Preheat oven to 200°C/180°C fan-forced. Finely chop carrot and celery. Drain and rinse chickpeas. Pick and thinly slice mint leaves. • In a small bowl, combine mint and garlic dip. Set aside. • Finely chop red onion. In a small bowl, combine white wine vinegar and a good pinch of sugar and salt. Add 1/2 the onion to pickling liquid with just enough water to cover onion. Set aside.


• While onion is pickling, heat a large frying pan with a drizzle of olive oil over a medium-high heat. Cook carrot, celery and remaining onion until tender, 5-6 minutes. • Add chickpeas, chermoula spice blend and garlic & herb seasoning and cook until fragrant, 2 minutes. • Reduce heat to medium, then add chopped tomatoes, plant-based butter and brown sugar. Simmer until slightly thickened, 4-5 minutes.


• Meanwhile, slice mini flour tortillas into quarters. • Divide between two lined oven trays (don’t worry if they overlap). Toss with a drizzle of olive oil and season with salt. • Bake tortillas until lightly golden and crispy, 8-10 minutes.

TIP: Keep an eye on them. You want them crisp, but not burnt!


• Stir baby spinach leaves through chickpeas and lightly mash with a fork. Season to taste. • Drain pickled onion. • Divide Middle Eastern chickpeas between bowls. Top with pickled onion. • Serve with tortilla chips and mint-garlic dip.