Crispy Chickpea Poke Bowl

These easy to put together, nutritious bowls are a lovely light dinner or perfect lunch.


Serves 4


Oven 200c


  • For the chickpeas – 400g chickpeas


  • 1tbsp oil


  • 1/2tsp paprika


  • 1/2tsp cayenne pepper




  • For the bowl – 320g white rice


  • 1 cucumber chopped


  • 2 carrots, peeled into ribbons


  • 70g purple cabbage, chopped


  • 80g edamame beans


  • 8 radish, sliced


  • 2 spring onions, sliced


  1. Cook the rice as per instruction.
  2. Prepare a cashew butter dressing (on website).
  3. Place the chickpeas, oil and spices in a bowl and toss. Spread onto a lined baking sheet and bake for 10minutes, remove, stir and return for a further 10minutes. Split all the bowl ingredient into 4 bowls, top with chickpeas and a drizzle of dressing.

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