Spiced Chickpea Shawarma Bowl (Printable)
Crispy spiced chickpeas over grains and fresh veggies, drizzled with creamy tahini sauce for a satisfying Middle Eastern-inspired bowl.
# What You'll 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 - Pat the drained chickpeas dry with a clean towel. In a mixing bowl, toss them with olive oil, ground cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper (if using), and salt until evenly coated.
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 tahini, lemon juice, minced garlic, ground cumin, salt, pepper, and 2 tbsp cold water in a small bowl. Gradually add more water, 1 tbsp at a time, until the sauce reaches a smooth, drizzleable consistency.
05 - Cook basmati rice or quinoa according to package instructions if not already prepared. Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and grate the carrot. Wash and dry the mixed greens and chop the fresh parsley.
06 - Divide the cooked grains among four serving bowls. Arrange mixed greens, cherry tomatoes, cucumber, red onion, and grated carrot over the grains in each bowl. Top with the roasted chickpeas and pickled red onions if using. Drizzle generously with tahini sauce and sprinkle with chopped parsley.
07 - Serve immediately. Toss all components together before eating to combine the flavors. Add grilled pita chips or toasted nuts for extra crunch if desired.
# Expert Tips:
01 -
- The spice blend on those roasted chickpeas is genuinely addictive and you will find yourself snacking on them straight off the tray before the bowls are even assembled.
- Everything comes together on one baking sheet and one cutting board, which means cleanup is almost nonexistent for a meal this vibrant.
02 -
- Wet chickpeas will steam instead of roast, so spread them on a clean kitchen towel and roll them around until they look dull and dry before adding oil and spices.
- Tahini sauce thickens as it sits in the fridge, so always whisk in a splash of water when you are reheating leftovers rather than assuming it has gone bad.
03 -
- Slide the chickpeas off the baking tray onto a plate immediately after roasting because residual heat will continue cooking them and can push them from crispy to tough.
- Let the tahini sauce rest for ten minutes after whisking because the garlic needs time to mellow and the flavors marry as it sits.