A chickpea bowl that has it all. Moroccan spiced marinated chickpeas, seasoned fluffy couscous, a tahini yoghurt dressing, baked pita wedges with parsley, mint and green olives. Satisfying, easy and ready in just 20 minutes!
Whether you’re looking for a quick and flavourful weeknight dinner or a meal prep option, this Moroccan Spiced Chickpea Bowl is perfect for both.
What is in this chickpea bowl?
All the components of this bowl are really simple to make. If you do them in the right order, this flavour bomb of a meal will be ready in record time. What you’ll be making is broken down into the following:
- Moroccan Spiced Marinated Chickpeas – The sweet, smokey and savoury spices of Morocco bring life and loads of flavour to the chickpeas. For a touch of sweetness, I’ve added currants as well as mint to freshen it up.
- Couscous – One of the easiest carbohydrates to prepare! Done in just 5 minutes, I added some flavour by using stock, olive oil, and lemon juice.
- Toasted Pita Wedges – To make the toasted pita wedges, simply cut pita pockets into wedges, brush them with olive oil and then bake them in the oven for around 10-15 minutes at 200 degrees Celcius (390 degrees Fahrenheit). They add a satisfying crunch to the dish and can be toasted while you prepare the rest of the bowl.
- Tahini Yoghurt Sauce – Such an easy sauce to prepare and only requires 4 ingredients. Tahini, natural (unsweetened) coconut yoghurt, lemon juice and salt. It adds freshness to this bowl, and honestly, how can you have a meal like this without sauce?!
- Additions – I enjoy adding pitted green olives, along with fresh herbs like parsley and mint, and a squeeze of lemon to enhance and unite the flavours. Feel free to incorporate other ingredients that you find satisfying, and don’t forget to share in the comments if you’ve made any modifications and how you enjoyed it!
Can this chickpea bowl be made ahead of time?
Yes! This recipe is perfect for meal prep. Well, most of it anyways. The parts that are best fresh is the toasted pita bread and fresh herbs. All the rest can be made 2-3 days ahead of time and enjoyed on the go.
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As I mentioned in my marinated chickpea post, the chickpeas will get better with age. So I would encourage you to make it in advance if you have the time for it.
What else can you add to this bowl?
The options are honestly endless! Here are a few suggestions:
- Grilled peppers
- Vegan feta
- Salad leaves
- Dairy-free tzatziki
- Rocca salad
- Stewed green beans
- You can also swap the couscous for quinoa and leave out the pita wedges if you want it to be gluten-free.
This bowl is:
Other wonderful bowl recipes you’ll love:
- 30-Minute Vegan Buddha Bowls (Three Ways)
- Vegan Noodle Bowl (Gluten-Free)
- Vegan Bún Chay Noodle Bowl (Vietnamese Noodle Salad)
- Vegan Falafel Bowl
- Healthy Vegan Burrito Bowl
If you try these recipes, let me know! I would love for you to leave a comment and rating below. If you want to go that extra mile, tag us on Instagram or share your photo of the recipe/s on Pinterest.Print