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Chickpea + Sweetcorn Protein Bowl
We dress this fresh and vibrant protein bowl with a creamy dill sauce, which we make using silken tofu and mustard. It's a quick and nutritious meal with over 30g of protein per serving.
Ingredients
Ingredients
- olive oil
- garlic cloves, peeled + finely chopped
- jar of chickpeas, drained + rinsed (see notes)
- tinned sweetcorn, drained
- cumin seeds
- salt + pepper
- tomato, diced
- red pepper, diced
- spring onions, sliced
- walnut halves, roughly chopped
- fresh parsley, roughly chopped
For the dressing
- silken tofu
- lemon, zest + juice
- Dijon mustard
- olive oil
- garlic clove, peeled
- fresh dill
Method
- 1
Heat a little oil in a frying pan on a medium-high heat, then fry the garlic, chickpeas, sweetcorn and cumin with pinches of salt and pepper for 5-8 minutes or until golden.
- 2
Meanwhile, to make the dressing, add the silken tofu, lemon zest and juice, Dijon mustard, olive oil, garlic and pinches of salt and pepper to a blender, then blend until smooth.
- 3
Next, add most of the dill to the blender (save some for topping) and blend for a few seconds until the leaves are roughly chopped.
- 4
Add the chickpea mixture to a large mixing bowl, followed by the tomato, red pepper, spring onion, walnuts and most of the parsley (save some for topping). Mix well, then divide between serving bowls.
- 5
To serve, drizzle the dressing all over, followed by the remaining dill and parsley leaves you saved earlier. Enjoy!
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Community reviews
Rated 5 out of 5 from 3 reviews
- Tee
“Very quick, easy,and taste good! Will definitely make again.”
- woooooooow
“this is soooooo creamy and sooooo yum, even this dill inside. love it!”