Name: Fennel Slaw and Chickpea Yoghurt Bowl (Vegan High-Protein)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 200g chickpeas, drained weight; ½ tsp tajin or smoked paprika; Olive oil; 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; 120g thick coconut yoghurt; 2 tbsp freshly chopped herbs, e.g. mint, coriander, parsley; 1 garlic clove, crushed; 1 handful salad greens; 2-4 slices bread, toasted or fresh; 2 tbsp pomegranate; 40g walnuts, crushed

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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.

Roasted Chickpeas on a metal tray — Roasted Chickpeas

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.

Close up of crispy chickpeas in a bowl — Fennel Slaw and Crunchy Chickpeas

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.

Tossed together Fennel Slaw and Chickpea Yoghurt Bowl — Fennel Slaw and Chickpea Yoghurt Bowl

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.

Half eaten Fennel Slaw and Chickpea Yoghurt Bowl — Fennel Slaw and Chickpea Yoghurt Bowl

What other lunch recipes can I try?

For more ideas for lunch: