A five-minute gut-loving bowl.
This is one of those throw-it-together meals that somehow tastes far greater than the sum of its parts. Creamy avocado, hearty chickpeas, a bright hit of sauerkraut and salty feta, all finished with warming spices and good olive oil.
This bowl is endlessly adaptable. Try a different tin of legume or ferment each week if you love a tang, or scale it back slightly if you’re easing into ferments.
Perfect for quick lunches, light suppers, or as a side alongside sourdough or roasted vegetables.
Ingredients (serves 3)
1 × 400 g jar chickpeas, drained and rinsed.
6 tablespoons sauerkraut (adjust to taste).
2 ripe avocados, prepared separately and added just before eating.
Feta cheese, crumbled, prepared separately and added just before eating.
To season
Fresh coriander, chopped
Black sesame seeds
Chilli flakes
Freshly ground black pepper
Sea salt
3 Tbsps Extra virgin olive oil
Method
Add the chickpeas and sauerkraut to a large bowl.
Season generously with coriander, black sesame seeds, chilli flakes, black pepper, Olive oil and a pinch of sea salt.
Toss gently to combine.
When ready to eat, add diced avocado and finish with crumbled feta.
Enjoy immediately ✨
Meal Prep Tips (3-Day Lunch Prep)
This bowl is ideal for meal prep. It's fresh, balanced and ready in minutes.
Prep the base only:
Chickpeas, sauerkraut and seasonings store beautifully and actually improve in flavour over time.
Add fats fresh:
Avocado, and feta are best added just before eating for the best texture and flavour.
Store airtight:
Keep the prepared base in a sealed container in the fridge for up to 3 days.
Don’t heat:
Enjoy cold or at room temperature to keep the live cultures active.
Make it yours:
Serve with sourdough, grains, leafy greens or roasted veg depending on the day.
