3 Vegetarian Lunch Recipes from Green Kitchen: Quick + Slow

by admin

Luise and David say: In our house, ‘Yoghurt Bowl’ is the answer to many questions. Breakfast? Yoghurt Bowl. Lunch? Yoghurt Bowl. Sometimes, it can even be dessert. For a lunch bowl, we stir herbs into the yoghurt, heat a pan of chickpeas and harissa, and serve it with a crunchy salad, with seasonal fruit for balanced sweetness. It’s creamy and crunchy, warm and cold, spicy and fresh – always delicious. And best of all, it’s quick!

Serves 2


  • 2 tbsp olive oil
  • 1 tbsp rose harissa (add more or less as you prefer)
  • 1 garlic clove, crushed
  • 1 tsp ground cumin
  • 400g tin chickpeas – butter beans or cannellini beans would work well, too
  • 2 tbsp sesame seeds
  • 1 celery stalk, finely sliced
  • ½ cucumber, sliced into half rounds
  • 4 romaine lettuce leaves, roughly chopped
  • 1 persimmon, chopped into wedges 
  • handful of dill, finely chopped
  • handful of mint, finely chopped
  • juice of 1 lemon
  • 250ml plain yoghurt
  • sea salt and freshly ground black pepper


Heat the olive oil, harissa, garlic, cumin and chickpeas in a large saucepan over a medium–low heat and let them sizzle for a few minutes, then add the sesame seeds and season to taste. Reduce the heat to very low while you prepare the rest of the meal.

In a large bowl, combine the celery, cucumber, lettuce, persimmon wedges, and half of the herbs. Squeeze over the lemon juice and sprinkle with a pinch of salt, then toss together.

Divide the remaining herbs between 2 serving bowls. Add the yoghurt to the bowls and stir together, swooshing it up around the edges. Add the salad to the bowls over the yoghurt, then top with the spicy chickpeas, drizzling over any leftover harissa oil from the pan. Dig in with a spoon.


Seasonal swaps: Try dried apricots, fresh cantaloupe melon or grapes instead of persimmon, for a bit of sweetness.

No harissa? You can add other flavours to your chickpeas: try sesame oil and soy sauce, or cumin and paprika.

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