Chickpea Shawarma Bowl (Print Version)
Spiced roasted chickpeas over grains with fresh veggies 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 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 lemon juice
20 - 1 clove garlic, minced
21 - 2–4 tbsp water (to thin)
22 - ½ tsp salt
→ Garnishes
23 - Chopped fresh parsley or cilantro
24 - Lemon wedges
# How to Cook:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a mixing bowl, toss drained chickpeas with olive oil, ground cumin, smoked paprika, ground coriander, turmeric, cayenne pepper, 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, 1 tablespoon at a time, until the sauce is smooth and pourable.
05 - Divide cooked brown rice or quinoa among four bowls. Top each with roasted chickpeas, chopped cucumber, halved cherry tomatoes, thinly sliced red onion, shredded lettuce or mixed greens, and pickled red cabbage.
06 - Drizzle each bowl generously with tahini sauce. Garnish with chopped fresh parsley or cilantro and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- Every single component can be prepped while the chickpeas roast, so it comes together faster than delivery.
- The tahini sauce alone is worth making, and you will want to put it on everything from salads to sandwiches by the end of the week.
02 -
- Wet chickpeas will steam instead of roast, so take the extra minute to pat them thoroughly dry with a clean kitchen towel.
- Tahini brands vary wildly in thickness and bitterness, so taste your sauce and adjust lemon juice or salt before serving.
03 -
- Double the spice blend and keep the extra in a jar for the next time you want shawarma flavor on anything from roasted carrots to scrambled eggs.
- Let the chickpeas cool for just two minutes on the baking sheet after roasting, they continue crisping as they sit and are less likely to steam soft in the bowl.