Chickpea Shawarma Bowl (Print Page)
Roasted spiced chickpeas over grains and fresh vegetables, drizzled 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
# Directions:
01 - Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
02 - In a 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 golden and crispy.
04 - While chickpeas roast, whisk together tahini, lemon juice, minced garlic, ground cumin, salt, and pepper in a small bowl. Gradually add 2 tablespoons of cold water and whisk until smooth, adding more water as needed to reach a creamy, drizzleable consistency.
05 - Cook basmati rice or quinoa according to package instructions. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, grate the carrot, and chop the fresh parsley.
06 - Divide the cooked grains among serving bowls. Arrange mixed greens, cherry tomatoes, cucumber, red onion, and grated carrot over the grains. Top with roasted chickpeas, drizzle generously with tahini sauce, and 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 -
- Those shawarma spices caramelize onto the chickpeas and create the kind of crispy edges you will keep sneaking off the tray before dinner.
- Everything comes together on one baking sheet and a cutting board, so cleanup is almost nonexistent.
02 -
- Pat those chickpeas bone dry with a clean towel before tossing in oil and spices because moisture is the enemy of crispiness.
- Tahini sauce thickens as it sits, so always make it slightly thinner than you think it needs to be.
03 -
- Shaking the baking tray at the ten minute mark prevents the chickpeas from sticking and ensures even browning on all sides.
- Adding a squeeze of lemon juice over the entire assembled bowl right before eating brightens every single flavor on the plate.