A vibrant vegan mezze bowl with quinoa, roasted courgette and aubergine, chickpeas, fresh herbs, and pomegranate, finished with creamy hummus and a garlic yoghurt-style dip

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This vibrant vegan mezze bowl is a fresh, flavour-packed meal inspired by Middle Eastern and Mediterranean flavours. Fluffy quinoa forms the base, tossed with fresh parsley, mint, and cucumber, then topped with tender roasted courgette and aubergine, hearty chickpeas, and jewel-like pomegranate seeds. Creamy hummus and a smooth garlic yoghurt-style dip bring richness and balance, while a squeeze of lemon and a pinch of salt lift all the flavours. Colourful, nourishing, and satisfying, it’s perfect for a light lunch or relaxed sharing meal.

Mezze Bowl

A vibrant vegan mezze bowl with quinoa, roasted courgette and aubergine, chickpeas, fresh herbs, and pomegranate, finished with creamy hummus and a garlic yoghurt-style dip

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Course: Main Meals, Salads

Cuisine: Greek, Mediterranean

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Keyword: mezze, salad

Free or Subscription Recipe: Free Recipe

Free from: coconut, dairy, eggs, gluten, nuts

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: servings

Calories: 355kcal

Author: Jo Paterson

Ingredients

Mezze Salad Bowl

1 small aubergine diced
1 medium courgette sliced
1 tablespoon olive oil
1 teaspoon apple cider vinegar
1 teaspoon ground cumin
85 grams quinoa dried
235 ml vegetable stock
400 grams tinned chickpeas drained and rinsed
1 handful fresh mint leaves finely chopped
1 handful fresh parsley finely chopped
½ medium pomemgranate seeds
½ medium cucumber diced
½ medium lemon, juice only
½ tablespoon extra virgin olive oil

Garlic yoghurt-style dip

200 grams plain vegan yoghurt unsweetened, full-fat
1 large clove of garlic finely minced
¼ teaspoon salt
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
freshly ground black pepper to taste

Instructions

Preheat the oven to 180℃ (fan)
Add diced aubergine and courgette to a bowl, drizzle with the olive oil, apple cider vinegar, cumin, salt and pepper and toss to coat everything. Spread the aubergine and courgette pieces into a roasting tin and cook for 30 minutes (rotate the pieces as needed during the 30 minutes to roast evenly)
Meanwhile, while the vegetables are roasting, in a small saucepan, combine the quinoa with 235ml of vegetable stock. Bring to a boil, and reduce to a simmer. Cover with a lid and simmer for about 15 minutes, or until the liquid is absorbed. Remove from the heat and keep covered for 10 minutes. Fluff with a fork and allow to cool
In a bowl, combine the cooked, cooled quinoa with the tinned chickpeas, chopped fresh herbs, pomegranate seeds, and cucumber, lemon juice and a good drizzle of extra virgin olive oil. Toss to mix through, then season with salt and black pepper to taste

For the Garlic yoghurt-style dip

Add the yoghurt, minced garlic, salt and lemon juice to a bowl and whisk with a fork until fully combined. Add black pepper to taste, then garnish with a good drizzle of extra virgin olive oil
To serve, divide the quinoa salad into bowls. Add the roasted aubergine and courgette pieces and serve with garlic yoghurt-style dip, hummus and garnish with more freshly chopped herbs

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