Superfood bowl

Cook time & Preparation

  • Cook time: 15 mins
  • Preparation: 10 mins
  • Serves: 4


For the salad

  • 2 diced tomatoes
  • 1 cucumber diced
  • 8 green pitted olives
  • Coriander, chopped
  • Parsley, chopped
  • handful of frozen edamame beans defrosted
  • few slices of courgette griddled (can be hot or cold)
  • 1 1/2 tbsps red wine vinegar
  • zest of half a lemon
  • 2 tbsps of lemon juice
  • 1/4 cup of extra virgin olive oil
  • 1 garlic clove crushed
  • tsp honey

For the chickpeas

  • 14oz can of chickpeas
  • 1 tsp ground cumin
  • 1 1/2 tsp all spice
  • 1 tsp ground cardamon
  • 1/4 tsp salt

Flat bread and yogurt to serve


  1. Make the salad dressing by combining the vinegar, lemon juice and zest, olive oil, garlic and honey
  2. placed the drained chickpeas in a bowl and add the spices, mixing so that the chickpeas are well coated with spice
  3. Add chickpeas to a frying pain with 2 tbsps of olive oil.
  4. Fry chickpeas for a couple of minutes, stirring gently to avoid removing the spices
  5. Add cucumber, tomatoes and olives into a bowl and add the salad dressing
  6. Make up bowls with a portion of chickpeas, a portion of the tomato, olive and cucumber salad, a spoonful of edamame beans and a few griddled courgette slices and decorate with the fresh coriander and parsley
  7. Serve with a slice of warm flatbread and a dollop of natural yogurt

10 Steps to Superhealth - Paula

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