Roasted Chickpea & Harissa Grain Bowl with Pomegranate & Labneh
Roasted harissa chickpeas served over quinoa with cucumber and pomegranate, finished with labneh mixed with harissa and lemon.
- 240 g tinned chickpeas, drained and dried
- 2 tbsp harissa paste
- 3 tbsp olive oil
- 200 g cooked quinoa
- 150 g labneh or Greek yoghurt
- 80 g pomegranate seeds
- 150 g cucumber, diced
- 15 g fresh mint leaves
- 2 tbsp lemon juice
- ½ tsp sea salt
- ¼ tsp black pepper
- 30 g toasted flaked almonds
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Preheat oven to 200°C. Pat dried chickpeas dry with kitchen paper.
- Step 2
In a bowl, combine chickpeas with 1.5 tbsp harissa paste, 1.5 tbsp olive oil, salt, and pepper. Toss until evenly coated.
- Step 3
Spread on a baking tray and roast for 18–20 minutes, shaking halfway through, until crispy and golden.
- Step 4
While chickpeas roast, whisk labneh with remaining 1 tbsp harissa, 1.5 tbsp olive oil, lemon juice, and a pinch of salt to create a creamy dressing.
- Step 5
Divide cooked quinoa between two bowls. Top with roasted chickpeas, cucumber, and pomegranate seeds.
- Step 6
Drizzle harissa labneh dressing over each bowl and garnish with fresh mint and toasted almonds. Serve immediately.
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