Fennel Slaw and Chickpea Yoghurt Bowl (Vegan High-Protein)

This Fennel Slaw and Chickpea Yoghurt Bowl is creamy, fresh, tangy and crunch and is perfect for a quick and light lunch. It’s fully vegan, gluten-free and high in protein and packed with plant-based goodness.

I love yoghurt bowls, so why not making them savoury too? I use yoghurt in lots of dressings, sauces and other savoury recipes so it only seemed natural to progress to making a savoury lunch-worth yoghurt bowl that’s packed with plant-based goodness. This recipe is inspired by love for earthy, aniseed-y and crunchy fennel which pairs so well with the creamy herby yoghurt. This is a great one for meal prepping, as well as a speedy lunch or light dinner.

Fennel Slaw and Chickpea Yoghurt Bowl with bread
Fennel Slaw and Chickpea Yoghurt Bowl

Why will I love this recipe?

This lunch bowl is amazing:

  • Crunchy, creamy, smooth, tangy and fresh
  • Loaded with plant-based goodness
  • Easy and quick to make
  • High in protein, fibre and antioxidants
  • A great range of vitamins and minerals
  • Naturally vegan, egg-free, dairy-free and gluten-free
  • Easily nut-free
  • Spread with herby fermented coconut yoghurt
  • Crunchy fennel red cabbage slaw
  • Topped with crunchy spiced chickpeas
  • Amazing served with your favourite bread
  • Ideal for meal prep or making on the spot
  • Ready in 20 minutes or so
  • Great for all the family or for feeding one

If you already love the sound of this yoghurt bowl then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients by weight in the recipe card and see my favourites in the “shop the recipe” section below.

For the chickpeas and slaw:

  • Chickpeas: these add crunch, protein and more fibre on top of these bowls and I always use the Queen Chickpeas from Bold Bean Co as they are so plump and juicy. The key to crispy roasted chickpeas is to pat them dry before tossing in the seasoning.
  • Tajin seasoning: I love this chilli-lime seasoning for chickpeas. If you don’t have any (it’s in most supermarkets or online) you can use smoked paprika.
  • Olive oil: for roasting the chickpeas and for the slaw. I use extra-virgin olive oil for the flavour but you can use your favourite oil like walnut or avocado.
  • Salt and pepper: for flavour.
  • Fennel: this is one of my favourite ways to eat fennel as the crunch, texture and flavour really shine through. Make sure to slice it really thinly or you can use a mandolin, too.
  • Red cabbage: the colour and crunch is perfect.
  • Lime or lemon: the acid helps to break down the slaw as you massage it together.
  • Maple syrup: to soften the tang of the vegetables.

As for the herby yoghurt and bowls:

  • Thick coconut yoghurt: the thicker and creamier the better, and make sure it’s unsweetened. I use the Cocos Organic natural yoghurt here.
  • Freshly chopped herbs: I use a mix of mix, coriander and parsley but chive, basil and oregano will also be great.
  • Garlic: for flavour.
  • Salad greens: I like rocket, watercress or spinach but any greens are great.
  • Bread: I use my Super Seedy Grain-Free Loaf of bread here which is my favourite recipes but you can use any bread, and make sure it’s gluten-free and nut-free, where needed.
  • Pomegranate: for bursts of juicy goodness.
  • Walnuts: these are so good for the brain but if you cannot have nuts, swap these for sunflower or pumpkin seeds. Or, swap them for almonds or cashews for a different nutty top.

Is this gluten-free and nut-free?

Yes these bowls are gluten-free, as long as you use gluten-free bread. You can keep these nut-free, by swapping the walnuts on top for seeds.

How do I make this?

This bowl is ready in a few steps:

  • Pat the chickpeas dry and toss in seasoning: and air fry or roast until crisp.
  • Thinly slice or shred the fennel and cabbage: and massage with the other ingredients.
  • Stir all of the herby yoghurt ingredients together: until smooth.
  • Plate up with some yoghurt, the slaw and top with the chickpeas: adding your favourite bread alongside.
  • Top with walnuts, pomegranate and add some salad greens: and enjoy.

How long will it last?

This recipe will keep for 2-3 days, but best to keep the chickpeas, slaw and yoghurt all separate until eating it so they all stay fresh.

What other lunch recipes can I try?

For more ideas for lunch:

Fennel Slaw and Chickpea Yoghurt Bowl with bread

Fennel Slaw and Chickpea Yoghurt Bowl (Vegan High-Protein)

Yield: 2
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

This Fennel Slaw and Chickpea Yoghurt Bowl is creamy, fresh, tangy and crunch and is perfect for a quick and light lunch. It’s fully vegan, gluten-free and high in protein and packed with plant-based goodness.


For the Chickpeas:

  • 200g chickpeas, drained weight
  • ½ tsp tajin or smoked paprika
  • Olive oil

For the Slaw:

  • ½ fennel, trimmed and sliced thinly
  • 100g red cabbage, shredded
  • 1 tbsp olive oil
  • ½ lime or lemon, juiced
  • 1 tsp maple syrup
  • Pinch of salt

For the Yoghurt:

  • 120g thick coconut yoghurt
  • 2 tbsp freshly chopped herbs, e.g. mint, coriander, parsley
  • 1 garlic clove, crushed

For the Bowls:

  • 1 handful salad greens
  • 2-4 slices bread, toasted or fresh
  • 2 tbsp pomegranate
  • 40g walnuts, crushed


  1. For the chickpeas: preheat the air fryer (or oven) to 180ºC and line a tray with parchment paper. Pat the chickpeas dry and add to the tray. Toss with the tajin and lightly brush/spray or drizzle over the olive oil with some salt and pepper. Air fry for 15 minutes, or util crispy, or bake in the oven for 25 minutes.
  2. For the slaw: trim the fennel (and save the fronds for later) and shred thinly along with the cabbage. Add to a mixing bowl with the rest of the ingredients and massage well with your hands for 1 minute, to loosen the mix.
  3. For the yoghurt: chop the fennel fronds with the herbs and add to a bowl with all of the other ingredients and stir until combined.
  4. To serve: spoon some yoghurt into two bowls, add some salad and top with the fennel slaw and crunchy chickpeas. Add on some pomegranate and walnuts and serve with your favourite bread keep all components separately in sealed containers in the fridge for 2-3 days for best results.

Shop the recipe

Stay in touch

I look forward to hearing what you think of this Fennel Slaw and Chickpea Yoghurt Bowl so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With fennel slaw love x

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