Spiced Chickpea Buddha Bowl

Friday, 4 May 2018 6:07:37 pm Pacific/Auckland

Delicious, warming chickpeas, nourishing greens and veggies, the tang of pickles & a fresh herb dressing, what more could you need? This amazing winter bowl is one of our favourites from the new winter menu at our cafe in New Lynn, we're so excited to share it with you!


Spiced Chickpeas (enough for 4 serves)

1 can of chickpeas or 300g of cooked
1/2 can of chopped tomatoes
1 clove of garlic
1 medium red onion
1/2 tsp curry powder
1/2 tsp dried cumin
1/2 tsp smoked paprika
1 tbsp coconut sugar
Pinch of cayenne (to taste)
Salt and pepper (to taste)

Pickled Onions (makes 4+ serves)

2 cups of water
3/4 cups of apple cider vinegar (or brown rice vinegar)
1/4 cup of golden sugar
1 tsp salt
1/2 tsp each of mustard, fennel and coriander seed
2 medium onions

Cashew Aioli (or you can buy vegan mayo! This makes lots!)

1 cup cashews (soaked overnight)
1/4 cup water
Juice of 1/2 a lemon
1 tsp apple cider vinegar
1 tsp onion powder
1/2 tsp garlic powder
1/2 tbsp brown rice syrup

Herb Oil (makes lots)

250ml extra virgin olive oil
1 cup fresh herbs (mint, coriander, parsley, and other soft herbs work well)

Other Bits (all per serve)

1/2 cup cooked wild rice
A handful of seasonal greens
1/2 cup of roasted kumara
A few microgreens
1 tsp pumpkin seeds


First prep all your different elements, perfect to do on a Sunday so you can have a bowl each day for work!

To make the chickpeas, cook onion and garlic in olive oil until translucent. Add spices and when fragrant add chickpeas, tomatoes & sugar. Let simmer for 20 minutes to reduce.

For the onions, slice the onions finely into rings. Bring all the liquid ingredients to a boil, remove from the heat. Add onions and leave to sit overnight (or at least until cool). Store in pickle liquid in the fridge if you don't finish them, they're great on toasties!

For the aioli, blend all of the ingredients together until smooth. And the same with the herb oil.

When all of your other bits are ready too, simply pop everything in a bowl, top with aioli, seeds and herb oil. You can pick at little delicious elements or stir everything together for a big flavour bomb!

Posted in Salad Recipes By

Gemma Fitzpatrick

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