Chickpea Shawarma Bowls
The ultimate comfort food, Chickpea Shawarma Bowls are a delicious and healthy option for any weeknight dinner. Packed with flavor, textures, and nutrients, this dish will satisfy your cravings and make you feel great. A quick and easy recipe that you can whip up tonight!
Equipment
- Wooden Spoon
- Chef's Knife
- Whisk
- Baking Sheet
- Oven
Ingredients
- 15 ounce chickpeas rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon turmeric
- 1/3 cup tahini
- 1 clove garlic minced
- 1 1/2 lemons juiced (about 4 tablespoons)
- 1/3 cup hot water
- Kosher salt and black pepper to taste seasoning
- Cooked quinoa, rice, or cauliflower rice base
- 1 1/2 cups chopped Romaine lettuce
- 1 cup halved cherry or grape tomatoes
- 1 cup chopped seedless cucumber
- 1/4 cup sliced red onion
- Pita chips topping or store bought
- Tzatziki sauce optional
- 1/4 cup chopped Italian parsley
- Crumbled feta cheese topping
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, combine the chickpeas, olive oil, cumin, garlic powder, smoked paprika, salt, and turmeric. Stir until chickpeas are well coated. Place on a large baking sheet and roast the chickpeas for 25-30 minutes, or until chickpeas are crispy.
- While the chickpeas are roasting, make the lemon tahini dressing. In a small bowl or jar, whisk together the tahini, garlic, lemon juice, and water. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.
- To assemble the bowls, place quinoa, rice, or cauliflower rice in the bottom of a bowl. Top with roasted chickpeas, chopped lettuce, tomatoes, cucumbers, red onion, pita chips, tzatziki sauce, parsley, and feta cheese. Drizzle with lemon tahini dressing. Serve immediately.
- Note: you can prepare these bowls in advance. Place ingredients in a container and store in the fridge. Make sure you keep the tzatziki sauce and tahini dressing on the side until ready to serve. Also, leave off the pita chips until ready to eat. Will keep in the fridge for 3-4 days.
Notes
- Storage: Properly store leftovers in separate airtight containers. This will keep the ingredients fresh and prevent sogginess.
- Freezing: You can freeze roasted chickpeas for later use. Just ensure they’re thoroughly cooled before placing them in a freezer-safe bag.
- Pairing: Serve with a side of pita bread or a simple salad for a complete meal.
- Ingredient swaps: Feel free to substitute chickpeas with lentils or black beans for variety.
- Extra toppings: Consider adding avocado or nuts for an extra layer of flavor and nutrition.