Refreshing, incredibly flavorful bowl that you can have ready in under 30 minutes. Extra crunchy vegetables and creamy, spicy tzatziki round out the flavor of this dish and make it a very special experience.
Prep Time 7 minutesminutes
Cook Time 23 minutesminutes
Total Time 30 minutesminutes
Servings 2Servings
Calories 224kcal
Ingredients
FOR THE CHICKPEAS:
1tbspnCoconut oil or frying oil
265gChickpeaswell washed and dabbed dry on a cloth, drained weight*.
Preheat the oven to 190 degrees Celsius (210 degrees Celsius top-bottom heat) and line a baking tray with baking paper.
Place the washed and patted dry chickpeas in a large mixing bowl. Add oil, shawarma spice mix, maple syrup and salt and mix well. Place chickpeas on baking sheet, place in oven and bake for 20 minutes until crispy.
1 tbspn Coconut oil or frying oil, 265 g Chickpeas, 5 g Shawarma spice mix or similar mixture, 15 ml Maple syrup or coconut blossom sugar, ¼ tbspn Sea salt
Meanwhile, divide the remaining ingredients for the bowl between two plates or bowls. Garnish with the crispy baked chickpeas.
¾ Cup vegan tzatziki, 64 g green Kalamata olives, 150 g Cherry tomatoes, 300 g Cucumber, 61 g Carrots (~ one medium carrot)
Garnish with desired toppings and enjoy!
Fresh parsley, Vegan naan bread or toast bread, Lemon Quarter
Keep leftovers covered in the fridge for 2-3 days. Freeze within 1 month.