Spicy Mediterranean Lunch Bowl (Printable Version)
Hearty lunch bowl layered with chickpeas, olives, crunchy veggies, fresh herbs, and creamy hummus.
# Ingredients:
→ Chickpea Mixture
01 -
240 g canned chickpeas, rinsed and drained
02 -
1 tbsp dried mint
03 -
0.5 tsp crushed red pepper
04 -
2 garlic cloves, minced
05 -
0.5 tsp tomato paste
06 -
1 tsp olive oil
07 -
Salt and pepper to taste
→ Cabbage Base
08 -
150 g cabbage, shredded
09 -
1 garlic clove, minced
10 -
1 tsp olive oil
11 -
Juice of 0.5 lemon
12 -
Pinch of salt
→ Tomato Cucumber Salad
13 -
150 g tomatoes, chopped
14 -
1 cucumber, peeled and chopped
15 -
2 scallions, thinly sliced
16 -
Small bunch fresh parsley, finely chopped
17 -
1 tsp olive oil
18 -
Salt to taste
→ Toppings
19 -
1 cup olives
20 -
1 avocado, sliced
21 -
Hummus, as desired
# Steps:
01 -
Heat 1 teaspoon olive oil in a non-stick pan over medium heat. Add chickpeas, dried mint, crushed red pepper, 2 minced garlic cloves, and tomato paste. Stir continuously for 3-4 minutes until chickpeas are evenly coated with herbs and spices. Season with salt and pepper if needed, then remove from heat.
02 -
In a large salad bowl, combine shredded cabbage with 1 minced garlic clove, 1 teaspoon of olive oil, fresh lemon juice, and a pinch of salt. Toss thoroughly to combine.
03 -
Chop tomatoes, cucumber, scallions, and parsley. Combine in a mixing bowl. Add 1 teaspoon olive oil and salt, then mix gently to blend flavors.
04 -
Divide the cabbage base between serving bowls. Top each with an equal portion of sautéed chickpeas and tomato cucumber salad. Add 1/4 cup olives, sliced avocado, and 1-2 tablespoons of hummus to each bowl.
# Notes:
01 -
For optimal meal prep, store each component separately and assemble just before serving to maintain freshness.