Chickpea Shawarma Bowl (Print Version)
Spiced roasted chickpeas over grains with fresh vegetables and creamy tahini dressing. A wholesome Middle Eastern-inspired bowl.
# What You'll 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)
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - ¾ teaspoon kosher salt
11 - ½ teaspoon 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 tablespoons fresh lemon juice
20 - 1 clove garlic, minced
21 - 2–4 tablespoons water (to thin)
22 - ½ teaspoon kosher salt
→ Garnishes
23 - Chopped fresh parsley or cilantro
24 - Lemon wedges
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - Pat drained chickpeas dry with a clean towel. In a mixing bowl, toss chickpeas with olive oil, cumin, smoked paprika, coriander, turmeric, cayenne, garlic powder, onion powder, salt, and black pepper until evenly coated.
03 - Spread seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until golden and slightly crispy.
04 - While chickpeas roast, whisk together tahini, lemon juice, minced garlic, and salt in a small bowl. Gradually add water, one tablespoon at a time, until the sauce is smooth and drizzle-able.
05 - Divide cooked rice or quinoa among four bowls. Arrange roasted chickpeas, chopped cucumber, halved cherry tomatoes, sliced red onion, shredded greens, and pickled cabbage over each base.
06 - Drizzle each bowl generously with tahini sauce. Garnish with chopped parsley or cilantro and serve alongside fresh lemon wedges.
# Expert Advice:
01 -
- The spice blend on those roasted chickpeas will make you question why you ever settled for plain ones.
- Everything comes together on one baking sheet which means cleanup is almost embarrassingly easy.
02 -
- Pat the chickpeas completely dry before seasoning because even a little moisture prevents them from getting crispy.
- Tahini brands vary wildly in thickness so start with less water and add more as needed.
03 -
- Let the chickpeas cool for five minutes on the baking sheet after roasting because they continue crisping as they sit.
- A squeeze of lemon juice over the finished bowl right before eating wakes up every single flavor on the plate.