Chickpea Shawarma Bowl (Printable)
Spiced roasted chickpeas with fresh veggies, pickles, and creamy tahini in a colorful plant-based bowl.
# Ingredient List:
→ Spiced Roasted Chickpeas
01 - 2 cans (15 oz each) chickpeas, drained and rinsed
02 - 2 tbsp olive oil
03 - 1 ½ tsp ground cumin
04 - 1 tsp smoked paprika
05 - 1 tsp ground coriander
06 - ½ tsp ground turmeric
07 - ½ tsp ground cinnamon
08 - ½ tsp ground black pepper
09 - 1 tsp garlic powder
10 - 1 tsp onion powder
11 - ¼ tsp cayenne pepper (optional)
12 - 1 tsp salt
→ Vegetable Base
13 - 1 cup cherry tomatoes, halved
14 - 1 medium cucumber, diced
15 - ½ small red onion, thinly sliced
16 - 2 cups shredded lettuce or mixed greens
17 - ½ cup pickled red cabbage or pickled onions
18 - ½ cup chopped fresh parsley
→ Tahini Sauce
19 - ⅓ cup tahini
20 - 3 tbsp fresh lemon juice (about 1 lemon)
21 - 2 tbsp water (plus more as needed)
22 - 1 garlic clove, minced
23 - ½ tsp salt
24 - 1 tbsp olive oil
→ For Serving
25 - 2 cups cooked brown rice, quinoa, or cauliflower rice
26 - Lemon wedges (optional)
# Steps:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large mixing bowl, toss the drained chickpeas with olive oil, cumin, smoked paprika, coriander, turmeric, cinnamon, black pepper, garlic powder, onion powder, cayenne pepper (if using), and salt until evenly coated. Spread in a single layer on the prepared baking sheet. Roast for 20–25 minutes, shaking the pan halfway through, until the chickpeas are golden and crisp.
03 - While the chickpeas roast, whisk together the tahini, lemon juice, water, minced garlic, salt, and olive oil in a small bowl until completely smooth. Add additional water, 1 tbsp at a time, until the sauce reaches a pourable, drizzly consistency.
04 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, chop the fresh parsley, and shred or portion the lettuce and pickled cabbage. Set aside.
05 - Divide the cooked rice or grain of choice among 4 bowls. Arrange the roasted chickpeas, lettuce, cucumber, tomatoes, red onion, pickled cabbage, and parsley over each portion.
06 - Drizzle each bowl generously with the prepared tahini sauce. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- Every single component can be prepped ahead, which means weeknight dinner goes from stressful to almost meditative.
- The spice blend hits that sweet spot between warm and bold without overwhelming anyone at the table.
- It is genuinely vegan and gluten free without feeling like anything is missing, which even my skeptical brother in law admits is rare.
02 -
- Dry the chickpeas thoroughly with a clean towel after rinsing, because even a little moisture prevents them from getting truly crispy in the oven.
- Tahini sauce thickens as it sits, so always make a little extra and keep warm water nearby to thin it out right before serving.
03 -
- Double the spice blend and store the extra in a jar, because you will want it on roasted cauliflower, sweet potatoes, and even scrambled eggs within the week.
- Let the chickpeas cool for just two minutes after removing them from the oven before assembling the bowls, because straight from the oven they are still softening and the crunch sets as they rest.