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Chickpea & Edamame Bowl

Here's a fantastic 20-minute lunch or dinner option packed with protein. The combination of onion, garlic, cumin, and turmeric infuses rich flavor into the chickpeas, edamame, and wilted spinach. To top it off, a delightful creamy dressing made with coconut yogurt, tahini, and lemon juice ties everything together. For a complete meal, pair it with brown rice or quinoa, or add a side of roasted broccoli to boost your greens intake. Enjoy a nourishing and satisfying meal in no time!


1 onion peeled & diced

3 cloves garlic peeled & chopped

1 x 400g tin chickpeas drained

½ teaspoon ground turmeric

1 teaspoon ground cumin

1 tablespoon tahini

2 tablespoons greek yoghurt

(or any plant-based yoghurt)

large handful of spinach or cavolo nero or shredded kale (about 50g / 2 oz)

100g frozen edamame beans

1 lemon juiced

drizzle of olive oil

pinch of sea salt & black pepper (to taste)


1. Place a pan over medium heat and add a drizzle of olive oil. Once warm, add the onion, garlic and a sprinkling of salt. Mix well and cook for 5 minutes until soft. Add the drained chickpeas, turmeric and cumin. Cook for 5 minutes before adding the tahini, yoghurt, spinach, edamame beans and lemon juice.

2. Mix well and cook for 10–15 minutes until the spinach has wilted and everything has cooked through.

3. Add a side of quinoa or basmati rice.

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