This Spiced Lamb Bowl with Hummus and Crispy Chickpeas is my go-to Easter brunch when I want that roasty, spiced lamb smell in the kitchen, but I’m not in the mood to commit to a full roast leg of lamb. You brown the ground lamb until the edges go a little crisp, swoosh hummus into a bowl, and suddenly it looks like a celebration of spring.
My family cannot wait for these casual, but so fresh and packed with goodness bowls: herby and juicy, crispy bits and creamy layers, sweet and tangy all in one bowl.
What you’ll love about this recipe
It’s got a Mediterranean-inspired vibe with a harissa kick, plus juicy pomegranate pops that feel very spring-on-a-spoon.
- Fast without the roast: you get browned lamb and warm spices without oven time.
- Creamy and crunchy: smooth hummus, crisp chickpeas, and juicy tomatoes in every bite.
- Easy to make ahead: hummus and salsa can be made ahead, then you just sizzle the lamb.
- Fresh spring toppings: herbs and lemon keep it bright, especially for Easter brunch.
Watch how to make my spiced lamb bowl for easter
Ingredients notes & swaps
For the spiced lamb
- Lean ground lamb ~ 10% fat (or use just a few drops of oil if your lamb mince is 20% fat)
- Harissa spice blend (or harissa paste)
- Ground cumin
- Dried mint (or fresh mint stirred in at the end)
- Olive oil (for browning and crisping)
- Salt and black pepper, to taste
For the hummus
- Chickpeas (canned), drained (save some of the chickpea liquid to loosen)
- Lemon juice
- Tahini
- Olive oil
- Ground cumin
- Salt and black pepper, to taste
- Reserved chickpea liquid (aquafaba), as needed for texture
For the tomato herb salsa
- Vine tomatoes, diced
- Fresh parsley, finely chopped
- Fresh mint, finely chopped
- Garlic, minced (optional)
- Salt and black pepper, to taste
- Pomegranate seeds
For the crispy chickpeas
- Chickpeas canned or jarred, drained (dry them well for crunch)
- Optional: a pinch of cumin or harissa spice for extra flavor
- Pinch of salt
Optional, to make it more filling
- Cooked brown rice, cooled then reheated (or use store-bought pouches)
How to make crispy lamb bowls (step-by-step)
Time needed: 30 minutes
This lamb bowl is the Easter-brunch shortcut I reach for when I want spiced, roasty flavor without making a full roast. You’ll blend a creamy hummus, crisp up chickpeas, brown harissa-spiced ground lamb, and finish with a fresh tomato herb salsa and pomegranate.
- Make the hummus
Add drained chickpeas, lemon juice, tahini, olive oil, cumin, salt, and pepper to a blender. Blitz until thick, then add chickpea water 1 tbsp at a time until it turns creamy.
- Make the tomato herb salsa
Mix finely diced tomatoes, chopped herbs, minced garlic, salt and, pepper and keep it in the fridge until ready to serve.
- Crisp up the chickpeas
Drain the chickpeas well, add them to a bowl and toss with a little olive oil, salt and any spices (a pinch more harissa or cumin). Spread them on a sheet-pan and bake until they’re deep golden and a little blistered. You can also cook them in a skillet over medium-high for less time, shaking the pan now and then.
- Brown the ground lamb
In the same skillet, add a drizzle of olive oil and the lamb mince over medium heat. Leave it alone for a few minutes so it catches the pan and gets nice and golden brown. Break it up slightly, then make space on the bottom to stir in harissa spice, cumin, dried mint, salt, and pepper in the residual oil. Cook until browned with crisp edges, about 10 minutes.
- Assemble the bowls
Spoon a few tablespoons of hummus into each bowl and swirl it into little valleys. Warm up the rice (if using), then pile on lamb, crispy chickpeas, and tomato salsa. Scatter a few tablespoons of pomegranate seeds, drizzle more olive oil and a few lemon wedges. Exceptionally yummy!
Pro Tips
- Crunchy chickpeas: I prefer to crisp them in the oven if used as a topping. I have an aifryer function on my oven, so this gets them lovely and crunchy. But if you dry them well, you can get the same results by using a wide pan (see how I do this for my chickpea and grilled halloumi salad), and don’t crowd.
- Better browning on the lamb: spread it out and let it sear before stirring. Those browned bits taste so lovely and nutty.
- Hummus texture : add aquafaba (chickpea liquid or brine) a few tablespoons at a time if you want to get silky hummus rather than grainy.
nerdy nutrition bit
I love meals like this because you still get that rich, browned lamb, but it’s padded out with plants that make every bite more interesting and nourishing. Creamy hummus, crunchy chickpeas for more protein and fiber, tomatoes, mint, parsley, lemon, pomegranate, and tahini bring freshness to this bowl. Add a scoop of brown rice and you’ve got a proper lamb rice bowl, and if your rice has been cooked, cooled, then reheated, it can contain a bit more resistant starch (which your good gut bacteria feed on).
Servings
This recipe yields 4 portions, enough for a small family.
variations and serving ideas
- Milder version: swap harissa spice for sweet paprika, garlic and cumin, then serve a harissa yogurt dressing on the side.
- A bed of greens: use arugula (rocket) or baby spinach or salad leaves, then spoon warm lamb on top so it just wilts.
- Extra spring crunch: add finely diced cucumber, sliced radishes (or even fermented radishes), or quick-pickled red onion or shallots (see how in this brown rice and quinoa salad).
- If you’re not a fan of tahini: skip it and add a little garlic, chargrilled or roast peppers or make my butter bean hummus instead.
- Want another spring lamb idea? These lamb koftas with tzatziki are just bursting with herbs and earthy Middle Eastern inspired flavors.
If you’re craving Easter flavors but want to keep everything simple, this bowl delivers: warm, spiced lamb, cool creamy hummus, chickpeas that crackle a little when you bite them, and bright herbs that smell like spring when you chop them. My family have requested them again this year, and guess what, I plan to make them because they are unforgettable.
- If you make my recipe, take a snapshot for your Instagram
- Post and tag me @candyflossiecooks😉🤗!
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recipe FAQ
Yes. Make the hummus and salsa in advance, then cook the lamb and crisp the chickpeas right before serving so everything stays hot and crunchy.
Absolutely. Pick a plain one, then stir in a squeeze of lemon and a pinch of cumin to match the flavors in this bowl.
Keep each part of this dish separate. The lamb reheats well, hummus keeps in the fridge for longer (up to a week), but salsa is best within a day. The chickpeas soften in the fridge, but they’re still tasty sprinkled on top.
Spiced Lamb Bowl with Hummus and Crispy Chickpeas
Equipment
- Blender or food processor (for the hummus)
- Sheet pan lined with parchment paper (for oven-crisp chickpeas)
- Large skillet (for the lamb, and optional for crisping chickpeas)
- Mixing bowls (at least 2)
- Cutting board
- sharp knife
- Spoon or spatula/wooden spoon
- Sieve (to drain chickpeas)
Ingredients
For the spiced lamb
- 500 g ground lamb preferably lean
- 1 tsp harissa spice blend
- 1 tsp ground cumin
- 1 tsp dried mint
- 1 tbsp olive oil plus a little extra if needed
- 1 tsp salt
- ½ tsp black pepper
For the crispy chickpeas
- 1 can chickpeas 400g can drained
- Olive oil a little, to coat
- Salt to taste
- Optional: a pinch more harissa spice or cumin
For the hummus
- 1 can chickpeas 400g can drained (reserve chickpea water/aquafaba)
- Juice of ½ lemon
- 2 tbsp tahini
- 2 tbsp olive oil
- ½ tsp ground cumin
- ½ tsp salt
- ½ tsp black pepper
- Chickpea liquid around 5 tbsp aquafaba, to loosen (add gradually)
For the tomato herb salsa
- 2 large vine tomatoes diced
- Fresh parsley and mint finely chopped (a generous handful)
- 1 garlic clove minced (optional)
- 1 tsp olive oil
- Salt to taste
- 3 tbsp pomegranate seeds
Optional base
- 250 g Cooked brown rice warmed (about 2 cups cooked total)
Instructions
Make the hummus
- Add drained chickpeas, lemon juice, tahini, olive oil, cumin, salt, and pepper to a blender. Blitz until thick, then add chickpea liquid 1 tablespoon at a time until it turns creamy and smooth.1 can chickpeas, Juice of ½ lemon, 2 tbsp tahini, 2 tbsp olive oil, ½ tsp ground cumin, ½ tsp salt, ½ tsp black pepper, Chickpea liquid
Make the tomato herb salsa
- Mix finely diced tomatoes, chopped herbs, minced garlic (if using), salt, and pepper. Refrigerate until you’re ready to serve so it stays crisp and fresh.Salt, 2 large vine tomatoes, Fresh parsley and mint, 1 garlic clove, 1 tsp olive oil
Crisp up the chickpeas (oven or skillet)
- Oven method: Heat oven to 400°F (200°C). Drain chickpeas well, toss with a little olive oil, salt, and optional spices. Spread on a sheet pan and bake until deep golden and a little blistered (takes 15-20 minutes), shaking the pan once or twice.1 can chickpeas, Olive oil, Optional: a pinch more harissa spice or cumin, Salt
- Skillet method: Toss chickpeas with a little olive oil and salt, then cook in a skillet over medium-high heat, shaking often, until golden and crisp (takes around 5 minutes).
Brown the ground lamb
- In a skillet over medium heat, add a drizzle of olive oil to coat the bottom of the skillet then add the ground lamb. Leave it alone for a few minutes so it catches the pan and turns golden. Break it up slightly, then make space in the pan and stir the harissa spice, cumin, dried mint, salt, and pepper into the residual oil. Cook until browned with crisp edges, about 10 minutes.500 g ground lamb, 1 tsp harissa spice blend, 1 tsp ground cumin, 1 tsp dried mint, 1 tbsp olive oil, 1 tsp salt, ½ tsp black pepper
Assemble the bowls
- Spoon a few tablespoons of hummus into each bowl and swirl it into little valleys. Warm the rice (if using), then pile on lamb, crispy chickpeas, and tomato salsa. Scatter over pomegranate seeds, drizzle with more olive oil, and serve with lemon wedges and chopped mint and parsley.3 tbsp pomegranate seeds, 250 g Cooked brown rice
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