Products Used

Low Fat Chips

Low Fat Chips vegan shawarma bowl

Whether you are taking the Veganuary challenge or looking for a healthier way to enjoy some tasty Low-Fat Chips, our vegan shawarma bowl with harissa chickpeas, roasted vegetables and Low-Fat Chips is the January recipe you have been looking for. Enjoy with an optional drizzle of tahini or spicy chilli sauce, this recipe is perfect for tasty midweek meals.


1 bag Green Isle Low-Fat chips

2 x 400 gram tins chickpeas, drained and rinsed

1 tablespoon olive oil, plus 3 tablespoons

2 tablespoons harissa paste

2 aubergines, cut into 1 cm pieces

½ teaspoon ground cumin

½ teaspoon smoked paprika

½ teaspoon ground coriander

1 red onion, finely sliced

Juice of 1 lemon

100 grams cherry tomatoes, quartered

½ cucumber, deseeded and diced

Chilli sauce or tahini dressing (optional)


  1. Preheat oven to 200 C / 180 C fan.
  2. Mix the chickpeas, 1 tablespoon olive oil, harissa and a pinch of salt and pepper together in a bowl and then place onto a baking tray.
  3. In the same bowl, no need to dirty another one, mix together the aubergine, 3 tablespoons olive oil, cumin, paprika and coriander and another pinch of salt and pepper and place onto a separate baking tray.
  4. Place both trays into the oven and cook for 20 minutes.
  5. After 20 minutes place the Green Isle Low-Fat Chips onto a baking tray and place into the oven for 20 minutes.
  6. Whilst the veg and chips are cooking, mix the red onion together in a bowl with the lemon juice and a pinch of salt. Set aside.
  7. Mix the tomatoes and cucumber together in a separate bowl with a pinch of salt and pepper. Set aside.
  8. When everything is cooked through, serve in bowls with the pickled red onion and tomato salad - you may want some spicy chilli sauce and/or tahini dressing on hand to serve.

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