Mediterranean Power Bowl with Crispy Spiced Chickpeas

Prep time:10 min
Total time:40 min

Serves 4


1 small English cucumber, diced

1 container (255 g) Longo’s Grape Tomatoes, halved

3 cups cooked Longo’s Fereek

4 cups packed Longo’s Organic Baby Spinach

1/3 cup packed fresh torn Longo's Mint Leaves

1/3 cup packed fresh torn parsley leaves

1/4 cup Longo’s Hemp Hearts, toasted

Crispy Spiced Chickpeas

1 can (540 mL) Longo’s Chickpeas, drained, rinsed and thoroughly dried

1 tbsp Longo’s 100% Pure Canola Oil

1/2 tsp salt

1/2 tsp Longo’s Ground Cumin

1/2 tsp Longo’s Garlic Powder Pinch Longo’s Ground Cayenne Pepper

Kefir Dressing

1/2 cup plain (non-effervescent) kefir

1/3 cup Longo’s Classic Hummus

1 clove garlic, minced

1 tbsp lemon juice

1/4 tsp Longo’s Ground Cumin

1/4 tsp salt


    Crispy Spiced Chickpeas
  • Combine chickpeas, oil and salt. Transfer to parchment-paper-lined baking sheet. Bake in preheated 400°F oven for about 30 minutes, shaking pan halfway through, until browned and just beginning to blacken. While still hot, toss with cumin, garlic powder and cayenne. Let cool completely.
  • Kefir Dressing
  • Whisk together kefir, hummus, garlic, lemon juice, cumin and salt. If dressing seems too thick, add water, 1 tsp at a time, to thin.
  • In a 1L wide-mouth Mason jar, layer 1/4 each of the dressing, cucumber, tomatoes, fereek, spinach, mint, parsley, Crispy Spiced Chickpeas and hemp hearts. Repeat with additional three 1L jars. Transfer to a bowl and toss before serving.

Nutritional Information

Per serving: 420 calories
  • Protein 19g
  • Fibre 15g
  • Fat 13g
  • Sugar 5g
  • Carbs 60g
  • Sodium 650mg