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Chickpea Bowl

20-Minute Moroccan Spiced Chickpea Bowl

  • Author: Maša Ofei
  • Total Time: 20 minutes
  • Yield: 2


This quick and easy Moroccan Spiced Chickpea Bowl is packed with flavour and ready in just 20 minutes! With marinated chickpeas, fluffy couscous, a tahini yogurt sauce, and toasted pita wedges, this bowl is a satisfying and wholesome dish or meal prep option.



Toasted Pita Wedges:

  • 1 pita pocket, cut into wedges
  • Olive oil, for brushing


  • ½ cup / 100g couscous
  • 2/3 cup / 150ml boiling water
  • ½ bouillon cube (or 2 teaspoons stock powder), crumbled
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice

Tahini Yoghurt Sauce:

  • ⅓ cup / 75g unsweetened natural coconut yoghurt
  • 2 tablespoons tahini
  • 2 teaspoons lemon juice
  • ¼ teaspoon salt
  • Pinch cracked black pepper
  • 12 tablespoons water, to thin out


  • Fresh parsley, chopped
  • Fresh mint, chopped
  • Green olives
  • Lemon wedges (optional)


  1. To make the chickpeas: If you haven’t made the marinated chickpeas yet, make them first. If you want to prepare them beforehand, you can do it 2-3 days prior so that this bowl will be ready even quicker. 
  2. To make the toasted pita wedges: Turn the oven to 200 degrees Celcius (390 degrees Fahrenheit). Place the pita wedges onto a baking tray, brush them with olive oil and then bake them in the oven for 10-15 minutes. Keep an eye on them, as they can quickly go from golden to burnt.
  3. To make the couscous: Add the couscous to a bowl, crumble the bouillon cube into the hot water and stir until incorporated. Pour the stock over the couscous and mix. Put a plate over the bowl and set aside for 5 minutes. After 5 minutes, fluff the couscous with a fork and mix in the olive oil and lemon juice. 
  4. To make the tahini yoghurt dressing: Add all ingredients but the water to a small bowl and mix until creamy and smooth. Add a tablespoon of cold water to thin it out until you reach the desired consistency. 
  5. To plate up, distribute the couscous, marinated chickpeas, toasted pita wedges, and sauce, between two bowls and top with the fresh herbs, green olives and a lemon wedge if using. Enjoy immediately, or if you’re making it as part of meal prep, add the toasted pita wedges and fresh herbs just before serving. 
  • Diet: Vegan

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