Italian-Inspired Chickpea Bowl with Sun-Dried Tomatoes and Spinach
Why this recipe works
- Fast no-cook method: Canned chickpeas make the bowl substantial without any cooking, so the recipe comes together quickly with simple chopping and whisking.
- Bright, savoury balance: Lemon cuts through the richness of the olive oil and Parmesan, while sun-dried tomatoes bring a concentrated savoury-sweet note.
- Easy lunch format: The chickpea base holds up well, making it suitable for bowls, packed lunches or serving alongside bread or other simple sides.
Get the most out of this recipe
Ingredient notes
- Choose tender sun-dried tomatoes: Oil-packed sun-dried tomatoes usually give a softer texture and fuller flavour; very firm dried ones benefit from a brief soak before chopping.
- Adjust the lemon to taste: Chickpeas absorb seasoning, so add a little extra lemon at the end if the bowl tastes flat after tossing.
- Use a good olive oil: Because the dressing is uncooked, the flavour of the extra-virgin olive oil comes through clearly.
Make-ahead tips
- Keep the cheese separate: For the freshest finish, store the dressed chickpeas and spinach in the fridge and grate the Parmesan over just before serving.
- Refresh before eating: After chilling, loosen the texture with a little extra lemon juice and olive oil if needed.
Serving ideas
- Serve with bread: Crusty bread or warm flatbread works well for scooping up the chickpeas and lemony dressing.
- Add crunch: Toasted pine nuts, croutons or roasted seeds can add contrast if you want a more textured bowl.
Dietary alternatives
- Make it vegan: Replace the Parmesan with a vegan hard-style cheese or a savoury sprinkle such as nutritional yeast.
- Keep it gluten-free: The bowl itself is naturally gluten-free when made with gluten-free certified ingredients; choose gluten-free sides if serving with bread.
Equipment you'll need
Ingredients
Instructions
- Drain and rinse the chickpeas well, then tip them into a mixing bowl. Finely chop the sun-dried tomatoes and add them to the bowl.
- Finely grate or crush the garlic into a small bowl. Add the lemon juice, extra virgin olive oil, fine sea salt and black pepper, then whisk until glossy and slightly thickened.
- Add the baby spinach to the chickpeas, then pour over the dressing and toss until the leaves are lightly coated and just starting to soften. Tear in most of the fresh basil and toss again.
- Divide between two bowls. Finely grate the Parmesan over the top and finish with the remaining basil.
Recipe notes
Tips
- If your sun-dried tomatoes are very firm, soak them in hot water for 5 minutes, then drain well before chopping.
- For the best flavour, zest a little of the lemon into the dressing before juicing it.
- Food safety: if serving to vulnerable groups, use Parmesan made with pasteurised milk.
Substitutions
- Replace Parmesan with Grana Padano cheese for a similar salty finish.
- Replace fresh basil with fresh flat-leaf parsley for a greener, more peppery herb note.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. For the freshest texture, add the Parmesan just before serving; if needed, refresh with a squeeze of lemon and a drizzle of extra virgin olive oil.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 20min (20min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Farro Bowl con Verdure (Farro with Roasted Vegetables and Lemon)
Farro with roasted vegetables, lemon, garlic and basil
Modern Paella-Style Grain Bowl with Chicken and Prawns
Paella-style grain bowl with chicken, prawns and rice
Southwest Black Bean Burrito Bowl
Cumin-lime rice bowl with black beans, salsa and avocado
Southern-Style Quinoa Grain Bowl with Black Beans and Avocado
Quinoa bowl with black beans, collard greens, lime and avocado
Italian-Style Farro Grain Bowl with Roasted Courgette and Tomatoes
Farro bowl with roasted courgette, tomatoes, rocket and Parmesan
Mexican Chicken Fajita Bowl
Spiced chicken fajita bowl with peppers, rice and avocado.
Chicken Tinga Tostadas
Crisp tostadas topped with smoky chicken tinga and onion
Tartare de Saumon (French-Style Salmon Tartare)
French-style salmon tartare with capers, Dijon and lemon
Moroccan Rice Bowl with Herbs
Basmati rice bowl with chickpeas, cucumber and fresh herbs
Modern Sesame Noodle Bowl with Peanut and Tahini Dressing
Sesame noodles with peanut and tahini dressing and crunchy veg
Ham and Mustard Bloomer Roll
Bloomer roll with ham, mustard, lettuce and tomato
Baja Fish Tacos (Crispy Battered Fish with Cabbage and Lime)
Crispy battered fish tacos with cabbage, lime and sour cream
Italian Chickpea and Spinach Bowl
Chickpea and spinach bowl in tomato sauce with Parmesan
Pasta Bowl al Pesto (Basil Pesto Pasta with Pine Nuts)
Pasta tossed with basil pesto, Parmesan and pine nuts
Rigatoni with Lemony Ricotta and Blistered Cherry Tomatoes
Rigatoni with blistered tomatoes and lemony ricotta
Pasta con Pesto di Pistacchi e Ricotta (Pistachio Pesto Pasta)
Pasta with creamy ricotta and pistachio pesto
Pesto Pasta with Burrata
Pesto pasta topped with creamy burrata
Bacalhau com Grão Bowl (Cod with Chickpeas and Potatoes)
Poached cod with chickpeas, potatoes and spinach
You might also like
Nieuwjaarsrolletjes (Dutch New Year’s Wafer Rolls)
Crisp Dutch wafer rolls flavoured with butter and vanilla
Turkish Red Lentil Soup for Ramadan
Smooth Turkish red lentil soup finished with paprika butter
Sigeumchi Namul (Korean Seasoned Spinach Side Dish)
Blanched spinach tossed with sesame oil, garlic and soy sauce
Grzaniec (Polish Mulled Red Wine)
Polish mulled red wine warmed with honey, citrus and spices
Pepperkaker (Nordic Gingerbread Biscuits with Golden Syrup)
Thin Nordic gingerbread biscuits with warm spices
Curry Goat
Slow-cooked curry goat with allspice and Scotch bonnet
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen 8-Inch Chef Knife
- AUS-10 steel
- Balanced design
- Less traditional feel
Titanium & PP Double-Sided Cutting Board
- Separate surfaces for meat and produce
- Resists odors and stains
- Harder on knife edges than wood or plastic
OXO Good Grips Stainless Mixing Bowl Set
- Non-slip base
- Comfort grip
- Higher price
OXO Good Grips 2-Piece Cutting Board Set
- Two useful sizes with reversible cutting surfaces
- Dishwasher safe and easy to clean
- Plastic surfaces will show knife marks over time
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
