Chickpea Shawarma Bowl (Printer-friendly)
Warm spiced chickpeas over grains and fresh veggies, finished with creamy tahini sauce.
# 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 Make It:
01 - Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a large mixing bowl, toss the drained chickpeas with olive oil, ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), and salt. Stir until the chickpeas are evenly coated with the spice mixture.
03 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 20 minutes, shaking the pan halfway through, until the chickpeas are crispy and golden brown.
04 - While the chickpeas roast, whisk together the tahini, lemon juice, minced garlic, ground cumin, salt, pepper, and 2 tablespoons of cold water in a small bowl. Gradually add more water as needed until the sauce reaches a smooth, drizzleable consistency.
05 - Cook the basmati rice or quinoa according to package directions. Arrange the mixed greens, cooked grains, halved cherry tomatoes, diced cucumber, sliced red onion, grated carrot, and pickled red onions (if using) in four serving bowls.
06 - Top each bowl with the roasted chickpeas and a generous drizzle of tahini sauce. Garnish with chopped fresh parsley. Serve immediately, mixing all components together before eating.
# Expert Tips:
01 -
- The spice blend transforms plain chickpeas into something genuinely addictive, and you probably already have everything in your pantry.
- It comes together in about thirty five minutes with almost zero hands on effort.
- The tahini sauce is so good you will want to put it on everything from salads to toast.
02 -
- Dry your chickpeas thoroughly before tossing with oil and spices, because excess moisture leads to steaming instead of roasting and you will miss out on that satisfying crunch.
- Tahini sauce thickens as it sits, so whisk in a splash more water right before serving if it has been hanging out in the fridge.
03 -
- Let the chickpeas sit undisturbed for the first ten minutes in the oven before shaking, because patience is what creates the crispiest exterior.
- A squeeze of extra lemon juice right before eating brightens every single component on the plate and makes the flavors sing.