Chickpea Shawarma Bowl (Print Version)
Spiced roasted chickpeas with fresh veggies and creamy tahini sauce in a colorful, nourishing grain bowl.
# What You'll Need:
→ Spiced 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, for heat)
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)
# How to Make It:
01 - Preheat oven to 400°F. Line a large baking sheet with parchment paper.
02 - In a large 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 smooth and creamy. Add additional water 1 tbsp at a time until the sauce reaches a drizzly, pourable consistency.
04 - Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and chop the fresh parsley. Prepare the shredded lettuce or mixed greens and set out the pickled red cabbage or pickled onions.
05 - Divide the cooked rice, quinoa, or cauliflower rice among 4 bowls. Arrange the roasted chickpeas, lettuce, cucumber, tomatoes, red onion, pickled cabbage, and parsley over each portion of grains.
06 - Drizzle each bowl generously with the prepared tahini sauce. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- It captures every warm, savory note of traditional shawarma using nothing but pantry staples and a sheet pan.
- The tahini sauce alone is worth making, and you will want to put it on everything from salads to roasted vegetables.
02 -
- Pat the chickpeas completely dry with a clean towel before seasoning them, any leftover moisture from the can will steam instead of roast and you will end up with soft, sad chickpeas.
- Tahini brands vary wildly in thickness and bitterness, so taste your sauce and adjust with more lemon or water until it sings.
03 -
- Let the roasted chickpeas sit on the baking sheet for five minutes after pulling them from the oven, they crisp up even further as they cool and are less likely to sog out in the bowl.
- A generous squeeze of lemon juice over the entire assembled bowl right before eating brightens every single element and makes the flavors pop.