Chickpea Shawarma Bowl (Printable)
Crispy spiced chickpeas over grains and veggies with creamy tahini sauce for a satisfying plant-based bowl.
# What You Need:
→ Spiced Chickpeas
01 - 2 cans (14 oz each) chickpeas, drained and rinsed
02 - 2 tbsp olive oil
03 - 2 tsp ground cumin
04 - 2 tsp ground coriander
05 - 1 tsp smoked paprika
06 - 1/2 tsp ground turmeric
07 - 1/2 tsp ground cinnamon
08 - 1/4 tsp cayenne pepper (optional)
09 - 1 tsp salt
→ Vegetables & Bowl Components
10 - 2 cups cooked basmati rice or quinoa
11 - 1 cup cherry tomatoes, halved
12 - 1 cucumber, diced
13 - 1 small red onion, thinly sliced
14 - 2 cups mixed greens (lettuce, arugula, or spinach)
15 - 1 large carrot, grated
16 - 1/4 cup fresh parsley, chopped
17 - 1/4 cup pickled red onions (optional)
→ Tahini Sauce
18 - 1/3 cup tahini
19 - Juice of 1 lemon
20 - 1 garlic clove, minced
21 - 2–4 tbsp cold water (to thin)
22 - 1/2 tsp ground cumin
23 - Salt and pepper, to taste
# How-To:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss drained chickpeas with olive oil, ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), and salt until evenly coated.
03 - Spread seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 20 minutes, shaking the pan halfway through, until crispy and golden brown.
04 - While chickpeas roast, whisk together tahini, lemon juice, minced garlic, ground cumin, salt, and pepper. Add cold water 1 tbsp at a time until the sauce reaches a smooth, drizzleable consistency.
05 - Cook basmati rice or quinoa according to package directions. Halve cherry tomatoes, dice cucumber, thinly slice red onion, grate carrot, and chop fresh parsley.
06 - Divide mixed greens and cooked grains among four serving bowls. Arrange prepared vegetables over the grains. Top with roasted chickpeas and drizzle generously with tahini sauce. Garnish with chopped parsley and pickled red onions if desired.
07 - Serve immediately. Toss all components together before eating to combine flavors.
# Expert Tips:
01 -
- The spice blend on those roasted chickpeas will make you question why you ever settled for bland meal prep.
- Everything comes together on one baking tray and in one bowl, which means cleanup is almost embarrassingly easy.
02 -
- Dried chickpeas are deceptively wet straight from the can, so pat them thoroughly with a clean towel before spicing or they will steam instead of roast.
- Tahini sauces behave unpredictably depending on the brand, so if yours seizes up and gets thick, just keep adding water one teaspoon at a time and it will eventually smooth out.
03 -
- Double the spice blend and keep the extra in a small jar, because you will want it on roasted cauliflower, sweet potato fries, and even scrambled eggs within the week.
- Let the chickpeas sit in the oven an extra two to three minutes after you turn it off, and the residual heat gives them an even deeper crunch without burning.