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crispy chickpea shawarma bowl

Crispy Chickpea Shawarma Bowl

These vibrant Mediterranean chickpea shawarma bowls bring all the flavors of your favorite Middle Eastern restaurant home! Crispy spiced chickpeas, fresh vegetables, and creamy lemon tahini dressing come together for a healthy, satisfying meal that's ready in just 30 minutes.
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Course: Main Course, Side Dish
Cuisine: Vegetarian
Keyword: Vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 385kcal

Equipment

Chef's Knife
Chopping Board
Baking Tray
Mixing Bowl
Whisk

Ingredients

For the Spiced Chickpeas:

  • 15 oz can chickpeas drained and rinsed
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp turmeric

For the Lemon Tahini Dressing:

  • 1/3 cup tahini
  • 1 clove garlic minced
  • Juice of 1 1/2 lemons about 4 tbsp
  • 1/3 cup hot water
  • Salt and pepper to taste

For the Bowl:

  • Cooked quinoa or rice
  • 1 1/2 cups chopped romaine lettuce
  • 1 cup cherry tomatoes halved
  • 1 cup chopped cucumber
  • 1/4 cup sliced red onion
  • Pita chips parsley, crumbled feta, and tzatziki (optional)

Instructions

  • Preheat oven to 400°F.
  • Pat chickpeas dry with paper towels and remove any loose skins.
  • Toss chickpeas with olive oil, cumin, garlic powder, paprika, salt, and turmeric until evenly coated.
  • Spread chickpeas on a baking sheet in a single layer.
  • Roast chickpeas for 20-25 minutes until crispy, shaking the pan halfway through.
  • Meanwhile, whisk together tahini, minced garlic, lemon juice, hot water, salt, and pepper until smooth and creamy.
  • Divide cooked quinoa or rice among four bowls.
  • Top each bowl with romaine lettuce, cherry tomatoes, cucumber, and red onion.
  • Add warm crispy chickpeas to each bowl.
  • Drizzle with lemon tahini dressing and add optional toppings as desired.

Notes

For extra crispy chickpeas, pat them completely dry and remove any loose skins before seasoning
The tahini dressing can be made up to 3 days ahead and stored in the refrigerator
Substitute cooked bulgur, couscous, or cauliflower rice for quinoa if preferred
Add a pinch of cayenne pepper to the chickpea spice blend for extra heat
Leftover roasted chickpeas make a great snack and can be stored for up to 3 days
If tahini dressing becomes too thick, thin with additional hot water one tablespoon at a time

Nutrition

Calories: 385kcal | Carbohydrates: 52g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Sodium: 485mg | Potassium: 680mg | Fiber: 12g | Sugar: 8g