Chickpea, Labneh & Sumac Bowl
Lunch · Levantine · Ready in 10 min · Serves 2
Chickpeas, cucumber and tomato piled onto labneh with a tahini-lemon dressing and sumac. A no-cook lunch with 16g of fibre, assembled in ten minutes.
Per serving
- Calories
- 537
- Protein
- 23 g
- Carbs
- 55 g
- Fat
- 25 g
- Fibre
- 16 g
Vitamins and minerals, % of a day’s needs
- Iron32%
- Vitamin D0%
- B1213%
- Zinc34%
- Magnesium27%
- Omega-313%
Worked out from the ingredients. How we work out our numbers
Ingredients
- 400 g Chickpeas, drained
- 120 g Labneh (strained yogurt)
- 150 g Cucumber, sliced
- 150 g Cherry tomatoes, halved
- 2 tbsp Tahini
- 2 tbsp Lemon juice
- 2 tsp Sumac
- 15 g Fresh parsley, chopped
- 2 tsp Olive oil
Method
- 1
Whisk 2 tbsp tahini with 2 tbsp lemon juice, 2 tsp olive oil and 2 tbsp of cold water until it loosens into a pourable dressing.
- 2
Spread the 120g labneh across the bottom of two shallow bowls, pushing it out to the edges with the back of a spoon.
- 3
Toss the 400g drained chickpeas with the 150g sliced cucumber and 150g halved cherry tomatoes, then spoon the mixture over the labneh.
- 4
Pour over the dressing, then scatter with 2 tsp sumac and the 15g of chopped parsley.
