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Mediterranean Style Houmous and Beetroot Bowl

Mediterranean Style Houmous and Beetroot Bowl

with Crispy Chickpeas, Tomato and Croutons

Anushka Magan
Anushka MaganPublished on October 15, 2024

Our Mediterranean Style Houmous and Beetroot Bowl is inspired by popular mezze dishes. Roasting chickpeas turns them into crispy flavour bombs, adding texture and plant-based protein to your bowl whilst still getting your veg in.

Tags:
Healthy
Veggie
Calorie Smart
Allergens:
Wheat
Barley
Cereals containing gluten
Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

250 grams

Cooked Beetroot

1 carton(s)

Chickpeas

1 sachet(s)

Roasted Spice and Herb Blend

100 grams

Radishes

1 unit(s)

Ciabatta

(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)

1 bunch(es)

Mint

1 unit(s)

Lemon

2 unit(s)

Medium Tomato

50 grams

Harissa Paste

20 grams

Wild Rocket

100 grams

Houmous

(Contains: Sesame)

Not included in your delivery

1 tbsp

Honey

1 tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)2583 kJ
Energy (kcal)617 kcal
Fat25.4 g
of which saturates2.9 g
Carbohydrate67.3 g
of which sugars26.8 g
Dietary Fibre14.9 g
Protein18.6 g
Salt1.7 g
Potassium137.1 mg
Calcium33.6 mg
Iron0.2 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Sieve
Large Bowl
Pan
Spoon

Cooking Instructions and Tips

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Cut each beetroot into about 8 wedges. TIP: Wear gloves when handling the beetroot to avoid staining your hands. 

Pop the wedges onto one side of a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft, 20-25 mins.

2

Meanwhile, drain and rinse the chickpeas in a sieve, then pop them onto a plate lined with kitchen paper. Using another piece of kitchen paper, dry them really thoroughly. 

Spread the chickpeas onto one side of another baking tray and drizzle over some oil. 

Sprinkle over the roasted spice and herb blend and season with salt and pepper. Toss together, then roast on the middle shelf of your oven until crispy, 18-20 mins. 

3

Meanwhile, trim and halve the radishes. Tear the ciabatta into roughly 2cm chunks.

Pick the mint leaves from their stalks and roughly chop (discard the stalks). Quarter the lemon. 

Halve the tomatoes, then cut each half into 4-5 wedges.

4

When the beetroot and chickpeas are about halfway through cooking, remove both trays from the oven. 

Add the radishes to the other side of the beetroot tray and toss together with another drizzle of oil. 

Add the ciabatta to the other side of the chickpea tray. Drizzle with oil, season with salt and pepper and toss to coat well. 

Pop both trays back into the oven, the veg on the top shelf and the ciabatta and chickpeas on the middle shelf. Continue to roast everything until the veg is tender and the croutons and chickpeas are crispy, 10-12 mins. 

5

Meanwhile, in a large bowl, combine the harissa paste, honey and olive oil for the dressing (see pantry for both amounts). 

Add a good squeeze of lemon juice, half the mint and season with salt and pepper. Add the tomato wedges and mix well.

Once everything's finished roasting, add the beetroot, radishes, croutons, chickpeas and rocket to the dressing bowl and toss together. Taste and add more lemon juice, salt and pepper if needed.

6

Dollop a spoonful of houmous on the side of each serving bowl. Using the back of a spoon, gently spread it into a smooth crescent shape along the edge of the bowl.

Pile on the salad in the center and sprinkle over the remaining mint to finish.

Serve any remaining lemon wedges on the side for squeezing over. 

Enjoy!

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