Honey & harissa chickpea bowl

With rice, quick pickled veg & a tahini dressing

Sweet, spicy, wholesome chickpeas are the star of this 15-20 minute salad bowl, paired with fresh, crunchy quick pickled veg, rice (can use microwave for convenience), avocado and a creamy yogurt and tahini dressing.

This makes the tastiest vegetarian lunch or light, summery dinner. Would also make a good packed lunch.

Enjoy.

You’ll need (serves 2):

• 1 carrot, cut into matchsticks or julienned

• 1/2 cucumber, cut into matchsticks or julienned

• 1/2 red onion, finely sliced

• small handful mint, roughly chopped or torn

• 2-3 tbsp vinegar (I like red wine or rice vinegar)

• 1 tsp sugar

• 100g yogurt or kefir

• 2 heaped tbsp tahini

• 1 tin/240g chickpeas, drained (if using jarred, don’t drain)

• 2 tbsp harissa paste

• 1 tbsp honey

• 250g cooked rice

• 1 avocado, peeled & sliced

• salad leaves

Start by making the quick pickled veg. Add the prepared carrot, cucumber, red onion and mint to a bowl. Add 2-3 tbsp of vinegar, along with the sugar and a pinch of salt. Mix well and leave to sit.

Add the chickpeas to a frying pan with the harissa and honey and a pinch of salt. Heat through and cook for a few minutes while you make the dressing.

Mix the yogurt and tahini in a bowl with a little salt and pepper. Depending how thick or thin your yogurt is, you might want to add a little water. Mix well until fully combined and smooth.

Build your bowl. Add salad, rice, avocado, some of the quick pickled veg and finish with the chickpeas. Spoon the tahini dressing over the top and dig in. Finish with a few more mint leaves if you like.