Plantbased Hummus Sandwich Bowl

Hummus Couscous Bowl.jpeg

So I’ve been dabbling with the idea of trying to make my own healthier version of falafels for a while. I’ve been craving a legit falafel sandwich (like they make back home) and I low-key perpetually crave hot crunchy falafels. But what’s a girl to do when your nearest hummus and falafel fix is a good 15-minute drive away? Although I initially started making this dish with the intention of making it sort of a falafel sandwich in a bowl kind of dish, I quickly realized, falafel needed more time to make than I was willing to invest yesterday evening.

And so the hummus sandwich bowl was born. Spiced couscous, pickled onions and red cabbage, crunchy spicy chickpeas with a tahini and parsley dressing — I mean….commmmeeee onnnnn.

This dish is completely plant-based, needs no more than 20 minutes to put together, tastes amazeballs the next day for lunch and tastes really really good…like really good.

I’m going to divide all the different ingredients needed for each part of this dish so that you can add on, or remove whatever you’re not necessarily fond of. Once you learn how to make the dressing, couscous and chickpea parts you can add them to any dish that you like. I make one of them at least once every few days. The dressing is good on any salad, the chickpeas are a perfect plant protein addition to any dish and the couscous is the perfect base for anything.


For Dressing:

  • 3 tablespoons of tahini
  • The juice of half a lemon
  • A splash of water
  • Parsley
  • Sea salt to taste


For Crispy Chickpeas:

  • 1 can of chickpeas, drained well
  • 2 cloves of garlic
  • 1 chili
  • Coriander
  • Olive oil
  • Any Middle-eastern spices you like (I like to use: cumin, cinnamon, paprika, zaatar, dukkah)
  • The juice of half a lemon


For Couscous:

  • 1 cup of wholewheat couscous
  • Any Middle-eastern spices you like (I like to use: cumin, cinnamon, paprika, zaatar, dukkah)
  • 1 teaspoon of pomegranate molasses
  • Olive oil


For Toppings:

  • Finely sliced red onion (1 small one, or half a medium-sized one)
  • Organic apple cider vinegar
  • Finely sliced red cabbage
  • Sliced tomatoes


How to make it happen:

  • First things first. Let’s start by pickling the red cabbage and red onion. The reason I liked to pickle raw onions when adding them to salads and sandwiches, is that I feel like the vinegar kind of kills the potent oniony smell. It’s totally your call though.
  • In a bowl, add the onion and add about 1/4 cup of apple cider vinegar and a pinch of sea salt. Toss the onion around to make sure it’s coated and let it sit for about 10 minutes (or as long as it takes you to put together everything else)
  • In another bowl, do the same thing to the sliced red cabbage. *
  • Then, on to the couscous. In a container with a lid, add the couscous, olive oil, spices and pomegranate molasses and mix well. Then, add just enough boiling water to cover the surface of the couscous, mix again and close the container with a lid. Let it sit for about 10 minutes, then fluff with a fork and close again till ready to serve.
  • And now for the chickpeas. In a nonstick skillet (I love my cast iron), heat 2 tablespoons of olive oil (or enough to coat your pan) and add the drained (and dried) chickpeas. Be careful because they will pop around like popcorn while you’re waiting for them to get nice and crispy. In a pestle and mortar, crush the garlic cloves and chili until it forms a paste. Once the chickpeas have started to get some color on them, lower the heat and squeeze some lemon on them, add some sea salt, and whatever spices you like. Then add the garlic/chili mash and cook for about 2 minutes till the garlic gets nice and golden. (I am salivating just typing this)
  • For the dressing, in your pestle and mortar, bash some parsley until it turns sort of like a paste, add about 3 tablespoons of tahini sauce, add some water to dilute it a bit, some lemon juice and some sea salt. Keep mixing till the dressing gets nice and creamy.
  • Now it’s time to assemble. You can either mix everything all together, or place the couscous in a bowl, and the rest of the ingredients around it — your call.

*The pickled red cabbage and onions could last in the fridge in an airtight container for a good 3-4 days. They’re delicious in salads and sandwiches and really good for your gut.


It may seem like quite a few steps, but I promise it’s a lot easier than it sounds. It’s tangy, creamy, crunchy, spicy and absolutely friggin delicious. Completely plant based, and takes less than 20 minutes to put all together. You neeeeed to try this recipe (paleez?)

While you’re here, have you followed @StraightupBananas on Instagram yet?


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