Step 1

Rinse and drain the chickpeas. Add drained chickpeas to a non-stick pan with 1 tbsp olive oil and cook for 1-2 minutes, medium-high heat.

Step 3

Add the mint, coriander, basil, chili and minced garlic clove. Stir together and add the sesame seeds, stirring in so that chickpeas are covered with the sesame seeds and herbs. Cook for 2-3 more minutes, taste and add salt if needed, then transfer to a bowl.

Step 5

You can use the same pan for the spinach and broccoli. Add 1 tbsp olive oil, the spinach, broccoli, scallions, carrot, a pinch of salt and black pepper. Cover with a lid and cook like this for 2-3 minutes at medium heat. Then uncover stir, cover again and cook for 2 more minutes. Turn the heat off and transfer in another bowl.

Step 7

Arranging the bowls: In a bowl arrange 1/3 of the broccoli and spinach, chickpeas, 2 Tbsp hummus, 1 tbsp herby cream cheese dip and a handful of olives. Serve immediately or keep in the fridge for up to 3 days.*