Middle Eastern flavors are dominating 2026 menus, and this bowl leans into everything people are searching for: harissa, pomegranate, and pistachio. It’s a vibrant, protein-packed lunch that looks like it came from a restaurant menu.
Serves: 4 | Time: 30 minutes
Ingredients
- 2 cans (15 oz each) chickpeas, drained and rinsed
- 2 tbsp olive oil
- 2 tbsp harissa paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt to taste
- 2 cups cooked couscous or quinoa
- 1 cup baby spinach
- ½ cup pomegranate seeds
- ¼ cup pistachios, chopped
- ¼ cup dairy-free yogurt
- 1 tbsp lemon juice
- Fresh mint leaves, for garnish
Method
- Preheat oven to 425°F. Pat chickpeas dry and toss with olive oil, harissa, cumin, paprika, and salt.
- Spread on a baking sheet and roast for 20–25 minutes, shaking the pan halfway, until crisp and slightly caramelized.
- Whisk dairy-free yogurt with lemon juice and a pinch of salt to make a quick sauce.
- Build bowls with couscous or quinoa as the base, then layer spinach and the roasted harissa chickpeas.
- Top with pomegranate seeds, pistachios, and a drizzle of the yogurt sauce.
- Garnish with fresh mint and serve warm or at room temperature.
Recipedea Tip: Make a double batch of the roasted chickpeas — they’re addictive as a standalone snack and keep well for 4 days in the fridge.
