Chickpea Shawarma Bowl (Printable Version)
Spiced roasted chickpeas over grains with fresh veggies and creamy tahini dressing. A wholesome Middle Eastern-inspired bowl.
# What You Need:
→ Roasted Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons ground cumin
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground coriander
06 - ½ teaspoon ground turmeric
07 - ¼ teaspoon cayenne pepper (optional, for heat)
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - ¾ teaspoon kosher salt
11 - ½ teaspoon freshly ground black pepper
→ Bowl Base
12 - 2 cups cooked brown rice or quinoa
13 - 1 cup English cucumber, chopped
14 - 1 cup cherry tomatoes, halved
15 - 1 small red onion, thinly sliced
16 - 1 cup shredded romaine lettuce or mixed greens
17 - ½ cup pickled red cabbage or sliced dill pickles
→ Tahini Sauce
18 - ⅓ cup tahini
19 - 2 tablespoons fresh lemon juice
20 - 1 clove garlic, minced
21 - 2 to 4 tablespoons water (to thin to desired consistency)
22 - ½ teaspoon kosher salt
→ Garnishes
23 - ¼ cup chopped fresh flat-leaf parsley or cilantro
24 - 4 lemon wedges
# How-To Steps:
01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper.
02 - Pat the drained chickpeas dry with a clean kitchen towel. In a large mixing bowl, toss the chickpeas with olive oil, ground cumin, smoked paprika, coriander, turmeric, cayenne pepper (if using), garlic powder, onion powder, salt, and black pepper until evenly and thoroughly coated.
03 - Spread the seasoned chickpeas in a single, even layer on the prepared baking sheet. Roast for 20 to 25 minutes, stirring halfway through, until the chickpeas are golden brown and slightly crispy on the exterior.
04 - While the chickpeas roast, whisk together the tahini, fresh lemon juice, minced garlic, and salt in a small bowl. Gradually add water, one tablespoon at a time, whisking until the sauce is smooth, creamy, and easily pourable.
05 - Divide the cooked brown rice or quinoa among four serving bowls. Arrange the roasted chickpeas, chopped cucumber, halved cherry tomatoes, sliced red onion, shredded greens, and pickled red cabbage over each base.
06 - Drizzle each bowl generously with the prepared tahini sauce. Top with chopped fresh parsley or cilantro and serve immediately with lemon wedges on the side.
# Helpful Tips:
01 -
- The spice blend on those roasted chickpeas is genuinely addictive and you will find yourself snacking on them straight off the baking sheet.
- Everything comes together on one pan and in one bowl which means cleanup is almost nonexistent.
02 -
- Wet chickpeas will never get crispy no matter how long you roast them so that drying step is not optional.
- Tahini sauce thickens as it sits so you may need to whisk in a splash more water if you make it ahead of time.
03 -
- Double the spice blend and keep the extra in a jar for nights when you want to throw this together even faster.
- Letting the chickpeas sit on the baking sheet for five minutes after roasting helps them crisp up even more as they cool slightly.