Chickpea Shawarma Bowl (Printer-Friendly)
Spiced roasted chickpeas with fresh veggies and creamy tahini in a colorful plant-based bowl.
# What You'll Need:
→ Spiced 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 - ½ tsp ground cinnamon
08 - ½ tsp ground black pepper
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - ¼ tsp cayenne pepper (optional)
12 - 1 tsp salt
→ Vegetable Base
13 - 1 cup cherry tomatoes, halved
14 - 1 medium cucumber, diced
15 - ½ small red onion, thinly sliced
16 - 2 cups shredded lettuce or mixed greens
17 - ½ cup pickled red cabbage or pickled onions
18 - ½ cup chopped fresh parsley
→ Tahini Sauce
19 - ⅓ cup tahini
20 - 3 tbsp fresh lemon juice (about 1 lemon)
21 - 2 tbsp water (plus more as needed)
22 - 1 garlic clove, minced
23 - ½ tsp salt
24 - 1 tbsp olive oil
→ For Serving
25 - 2 cups cooked brown rice, quinoa, or cauliflower rice
26 - Lemon wedges (optional)
# How to Make It:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, toss the drained chickpeas with olive oil, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, garlic powder, onion powder, cayenne pepper (if using), and salt until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 20–25 minutes, shaking the pan halfway through, until golden and crisp.
03 - While the chickpeas roast, whisk together the tahini, lemon juice, water, minced garlic, salt, and olive oil in a small bowl until smooth and creamy. Add additional water as needed to reach a drizzlable consistency.
04 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, chop the parsley, and ready the lettuce or mixed greens and pickled cabbage.
05 - Divide the cooked grain of choice among 4 bowls. Arrange the roasted chickpeas, lettuce, cucumber, tomatoes, red onion, pickled cabbage, and parsley over each portion.
06 - Drizzle generously with tahini sauce and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The spice blend on those roasted chickpeas is so addictive you will eat half of them straight off the pan before assembling a single bowl.
- Tahini sauce ties everything together with a creamy, tangy richness that makes you forget this is completely vegan.
02 -
- Patting the chickpeas completely dry with a clean towel before seasoning is the difference between soggy and crackling crisp.
- Tahini brands vary wildly in thickness, so always taste and adjust the sauce with more lemon or water until it sings.
03 -
- Double the spice blend and keep the extra in a jar for the next time you want to throw it on roasted carrots, cauliflower, or even popcorn.
- Letting the assembled bowl sit for two minutes before eating allows the tahini sauce to seep into the grains and creates the most satisfying bite.