Chickpea Shawarma Bowl (Printable version)
Spiced roasted chickpeas over grains with fresh vegetables and tangy tahini dressing.
# What you'll need:
→ Roasted Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tablespoons olive oil
03 - 1 ½ teaspoons ground cumin
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon ground coriander
06 - ½ teaspoon ground turmeric
07 - ¼ teaspoon cayenne pepper (optional)
08 - 1 teaspoon garlic powder
09 - 1 teaspoon onion powder
10 - ¾ teaspoon kosher salt
11 - ½ teaspoon black pepper
→ Bowl Base
12 - 2 cups cooked brown rice or quinoa
13 - 1 cup chopped cucumber
14 - 1 cup cherry tomatoes, halved
15 - 1 small red onion, thinly sliced
16 - 1 cup shredded lettuce or mixed greens
17 - ½ cup pickled red cabbage or sliced pickles
→ Tahini Sauce
18 - ⅓ cup tahini
19 - 2 tablespoons fresh lemon juice
20 - 1 clove garlic, minced
21 - 2–4 tablespoons water (to thin)
22 - ½ teaspoon salt
→ Garnishes
23 - Chopped fresh parsley or cilantro
24 - Lemon wedges
# Directions:
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 and rinsed chickpeas with olive oil, ground cumin, smoked paprika, ground coriander, turmeric, cayenne pepper, garlic powder, onion powder, kosher salt, and black pepper until evenly coated.
03 - Spread the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 20–25 minutes, stirring halfway through, until golden and slightly crispy.
04 - While the chickpeas roast, whisk together the tahini, fresh lemon juice, minced garlic, and salt in a small bowl. Gradually add water, 1 tablespoon at a time, until the sauce is smooth and pourable.
05 - Divide the cooked brown rice or quinoa among four bowls. Top each with the roasted chickpeas, chopped cucumber, halved cherry tomatoes, thinly sliced red onion, shredded lettuce or mixed greens, and pickled red cabbage.
06 - Drizzle each bowl generously with the tahini sauce. Garnish with chopped fresh parsley or cilantro and serve with lemon wedges on the side.
# Expert Tips:
01 -
- It delivers that deep, roasty shawarma flavor without needing a vertical spit or twenty four hours of marination.
- Everything cooks on one sheet pan, which means you get maximum flavor and minimal dishwashing.
02 -
- Wet chickpeas will steam instead of roast, so pat them thoroughly dry with a kitchen towel before seasoning.
- Tahini behaves unpredictably depending on the brand, so add water slowly and whisk with patience until it suddenly smooths out.
03 -
- Let the chickpeas rest on the hot baking sheet for five minutes after roasting, because they crisp up further as they cool.
- If your tahini seizes when you add lemon juice, keep adding water and whisking, it will always come back together.