Chickpea Shawarma Bowl (Printable version)
Spiced roasted chickpeas over grains with fresh veggies and creamy tahini dressing.
# What you need:
→ Roasted Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tbsp olive oil
03 - 1 ½ tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1 tsp ground coriander
06 - ½ tsp ground turmeric
07 - ¼ tsp cayenne pepper (optional, for heat)
08 - 1 tsp garlic powder
09 - 1 tsp onion powder
10 - ¾ tsp salt
11 - ½ tsp black pepper
→ Bowl Base
12 - 2 cups cooked brown rice or quinoa
13 - 1 cup chopped cucumber
14 - 1 cup cherry tomatoes, halved
15 - 1 small red onion, thinly sliced
16 - 1 cup shredded lettuce or mixed greens
17 - ½ cup pickled red cabbage or sliced pickles
→ Tahini Sauce
18 - ⅓ cup tahini
19 - 2 tbsp fresh lemon juice
20 - 1 clove garlic, minced
21 - 2–4 tbsp water (to thin consistency)
22 - ½ tsp salt
→ Garnishes
23 - ¼ cup chopped fresh parsley or cilantro
24 - 4 lemon wedges
# How to make it:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Pat the drained chickpeas dry with a clean kitchen towel. In a mixing bowl, toss them with olive oil, cumin, smoked paprika, coriander, turmeric, cayenne (if using), garlic powder, onion powder, salt, and black pepper until every chickpea is evenly coated.
03 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until they are golden brown and slightly crispy on the outside.
04 - While the chickpeas roast, whisk together the tahini, lemon juice, minced garlic, and salt in a small bowl. Gradually add water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
05 - Divide the cooked rice or quinoa among four bowls. Arrange the roasted chickpeas, chopped cucumber, halved cherry tomatoes, sliced red onion, shredded greens, and pickled cabbage over each portion.
06 - Drizzle each bowl generously with the tahini sauce. Garnish with chopped parsley or cilantro and serve immediately with lemon wedges on the side.
# Expert tips:
01 -
- The spice blend on those chickpeas will make your entire kitchen smell like a Middle Eastern market and you will want to put it on everything.
- Tahini sauce is genuinely addictive and takes about two minutes to whisk together.
- Everything is endlessly customizable based on whatever vegetables are hanging around your fridge.
02 -
- Do not skip drying the chickpeas because wet chickpeas will steam instead of roast and you will end up with something soft and sad rather than crispy and golden.
- Tahini brands vary wildly in thickness so always add water gradually and adjust to your preference.
- Leftover chickpeas lose their crunch overnight but are still incredibly delicious tucked into a pita the next day.
03 -
- Double the spice blend and keep the extra in a jar because you will want to roast chickpeas again before the week is over.
- Make more tahini sauce than you think you need because someone always asks for extra.