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Middle Eastern Veggie Bowl
A Lambert Produce Recipe

Middle Eastern Veggie Bowl Recipe

For a fuss free lunch in a busy household look no further than our Middle Eastern Veggie Bowls!



  • 250g baby cucumbers, halved lengthways
  • 200g cherry tomatoes
  • 175g baby capsicums, halved
  • 100g hummus dip
  • 100g beetroot dip
  • 1 cup purchased tabouli
  • 250g purchased falafel
  • 100g feta cubes
  • 3 tbsp olive oil
  • 1 lemon, juiced
  • ½ tsp caster sugar
  • Baked Lebanese bread, to serve
  • Lemon wedges, to serve


1. Mix the hummus and beetroot dip together in a bowl until well combined.

2. Spoon the mixed dip into the base of snack bowls, creating an even layer.

3. Add the baby cucumbers, cherry tomatoes, baby capsicums, tabouli, and falafel to the snack bowls on top of the dip.

4. Sprinkle the feta cubes over the vegetables and falafel, ensuring even distribution.

5. Season the contents of the bowls with salt and pepper to taste.

6. In a separate bowl, combine the olive oil, lemon juice, caster sugar, salt, and pepper. Mix well until the dressing is smooth.

7. Transfer the dressing to a small container to take to work or school.

8. Just before serving, spoon the dressing over the contents of the snack bowls.

9. Serve the snack bowls with baked Lebanese bread and lemon wedges on the side. Enjoy!