Chickpea Shawarma Bowls
Total Time
50 mins
Prep Time
20 mins
Cook Time
30 mins
Rating
5 out of 5 stars
(5)
Ingredients
4
- 15 ounce can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon turmeric
- 1/3 cup tahini
- 1 clove garlic, minced
- 1 1/2 lemons, juiced (about 4 tablespoons)
- 1/3 cup hot water
- Kosher salt and black pepper, to taste
- Cooked quinoa, rice, or cauliflower rice
- 1 1/2 cups chopped Romaine lettuce
- 1 cup halved cherry or grape tomatoes
- 1 cup chopped seedless cucumber
- 1/4 cup sliced red onion
- Pita chips, or store bought
- Tzatziki sauce
- 1/4 chopped Italian parsley
- Crumbled feta cheese
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Preparation
Chef’s notes
The roasted, spiced chickpeas add flavor, crunch, and protein to the bowls. While the chickpeas are roasting, you can prep everything else for the bowls.
For the base of the bowls, you can use brown rice, basmati rice, quinoa, or cauliflower rice. We like to use quinoa for a double dose of protein. If you prefer a salad, you can use greens as the base of the bowls.
The lemon tahini dressing is super simple to make and so good drizzled over the bowls. You can find tahini at any grocery store. FYI-tahini is a paste made from ground sesame seeds.
Top the bowls with tomatoes, cucumbers, the roasted chickpeas, red onion, tzatziki sauce, pita chips, feta cheese, parsley, and the lemon tahini dressing.
These bowls are very customizable. If you are vegan, you can leave off the tzatziki sauce and feta cheese. If you are gluten-free, you can leave off the pita chips. Feel free to add more toppings if you wish. Chicken, roasted vegetables, or kalamata olives would also be good.
You can meal prep these bowls in advance and keep them in the fridge for easy, on the go lunches. Just keep the tzatziki sauce and tahini dressing in little containers on the side. Also, don’t put the pita chips on until ready to eat.