Chickpea Shawarma Bowl (Printable Version)
Spiced roasted chickpeas with fresh veggies and creamy tahini sauce in a colorful, plant-based bowl.
# What You 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)
# Directions:
01 - Preheat the oven to 400°F. Line a large 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, 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 more water as needed to reach a drizzleable consistency.
04 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, chop the parsley, and prep the lettuce or mixed greens. Set aside.
05 - Divide the cooked rice or grain of choice among 4 bowls. Layer each with the roasted chickpeas, lettuce, cucumber, cherry tomatoes, red onion, pickled cabbage, and fresh parsley.
06 - Drizzle each bowl generously with tahini sauce. Serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- Every single component can be prepped ahead, making weeknight dinners feel like you hired a personal chef.
- The tahini sauce alone is worth making this recipe because you will want to put it on everything from roasted vegetables to toast.
02 -
- Dry the chickpeas thoroughly with a clean towel after rinsing because moisture is the enemy of crispiness and I learned this the hard way with a pan of sad, soft chickpeas.
- Tahini brands vary wildly in thickness and bitterness, so taste your sauce before serving and adjust lemon juice or salt accordingly.
03 -
- Double the spice blend and keep the extra in a jar so you can make this recipe in half the time on busy nights.
- Let the chickpeas cool for just two minutes after roasting before adding them to the bowl because the slight rest makes them even crispier.