Mediterranean Lunch Bowl (Printable Recipe)
A bold lunch bowl stacked with fresh herbs, chickpeas, olives, crispy veggies, and rich hummus.
# Ingredients You'll Need:
→ Chickpea Mix
01 -
Salt and pepper to your liking
02 -
1 tsp olive oil
03 -
0.5 tsp tomato paste
04 -
2 garlic cloves, chopped
05 -
0.5 tsp crushed red chili
06 -
1 tbsp dried mint
07 -
240 g chickpeas from a can, rinsed and drained
→ Base of Cabbage
08 -
Pinch of salt
09 -
Juice from half a lemon
10 -
1 tsp olive oil
11 -
1 garlic clove, chopped
12 -
150 g cabbage, thinly sliced
→ Cucumber Tomato Salad
13 -
Salt, just a bit
14 -
1 tsp olive oil
15 -
Small bunch of fresh parsley, chopped up
16 -
2 scallions, sliced thin
17 -
1 cucumber, peeled and diced
18 -
150 g tomatoes, diced
→ Extras
19 -
Hummus—add as much as you want
20 -
1 avocado, sliced up
21 -
1 cup olives
# Steps to Follow:
01 -
Spread the cabbage base out into bowls, then layer on the sautéed chickpeas and finish with the tomato cucumber salad. Pile on some sliced avocado, a scoop or two of hummus, and toss in olives to each bowl.
02 -
Slice the parsley, scallions, cucumber, and tomatoes. Stir them together in a bowl, pour in olive oil and salt, and gently mix it all up so the flavors come together.
03 -
Toss together the shredded cabbage, chopped garlic, lemon juice, olive oil, and salt in a salad bowl until everything's nicely coated.
04 -
Warm olive oil in a non-stick pan over medium heat. Throw in chickpeas, mint, red chili, garlic, and tomato paste. Keep stirring for about 3-4 minutes till everything smells good and the herbs stick to the chickpeas. Season with salt and pepper, then take off the heat.
# Extra Tips:
01 -
To keep stuff fresh, store the components separately and only throw it all together right before you're gonna eat.