You only need 5 elements to make up a hearty buddha bowl, so get creative!

prep time 20 mins total time 25 mins serves 2


  • 400g tin of chickpeas

  • 1/2 red onion

  • 1 tsp cumin

  • 1/2 tsp, chilli powder, turmeric, garlic powder and garam masala

  • Wholemeal wraps

  • Coconut yoghurt

  • Coriander





  1. Drain and rinse the chickpeas. Chop the red onion.

  2. Add the onion to a pan with a dash of oil, and fry until softened.

  3. Add the spices to the pan and fry for a few more minutes, adding a splash of water if it needs it.

  4. Pour in the chickpeas, stirring and cooking for around 10-15 minutes, again adding water if needed.

  5. Leave to cool, or if eating hot, add half to the centre of a wrap.

  6. Dollop on some yoghurt and sprinkle over some coriander, serve up, or store in your lunchbox for later, and enjoy!


  • Add some mango chutney into the wrap for some added sweetness.

  • The chickpeas can easily be made ahead of time, storing in a container until needed for school or lunch. Then you can quickly make your wrap before heading out of the house.

  • Try doubling up the recipe and enjoying half of it heated up with some rice for dinner.