Fajita Chickpea + Feta Bowls

These Fajita Chickpea + Feta Bowls are the perfect prep ahead meal — quick, full of flavour, and keeps well for a few days. It’s one of those recipes you’ll find yourself coming back to again and again, especially when you want something fresh, filling, and ready to go for lunch or dinner.

If you are making this for work lunches, leave out the avocado and herbs and add them fresh each day.

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Serves: 4

Time: 25 minutes

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Ingredients –

2 tbsp cooking oil 

1 red onion, diced 

3 red capsicums, core and seeds removed then cut into chunks

1 zucchini, cut into chunks

4 cloves garlic, crushed and chopped 

2 tsp smoked paprika 

2 tsp ground cumin 

1 tsp sea salt 

400g chickpeas, rinsed and drained 

400g can of chopped tomatoes or fresh tomatoes, chopped

Tahini Kale

4 stalks kale, ripped 

2 tbsp tahini

2 tbsp extra virgin olive oil

½ tsp sea salt

To Serve

50g feta, crumbled 

2 avocados, chopped into chunks  

1 cup herbs, chopped 

4 tbsp hulled tahini

Method –

Heat the oil in a pan. Once hot add the red onion, capsicums and zucchini. Saute for 8-10 minutes or until they begin to soften. Add the garlic, smoked paprika, cumin and sea salt. Continue to cook for another couple of minutes. Add the chickpeas and tomatoes and reduce the heat to a simmer and cook for 15 minutes. 

Add all of the tahini kale ingredients to a small bowl and massage until the kale has softened. Set aside.

To serve, divide the tahini kale between bowls, followed by the fajita chickpeas, avocado, feta and herbs. Drizzle with tahini to finish. 

Any leftovers will keep in an airtight container in the fridge for up to 4 days. Alternatively, the fajita chickpea mix can be frozen for up to 3 months.

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