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- 1 can chickpeas - Olive oil - Ground spices: - 1 tablespoon ground cumin - 1 tablespoon ground paprika - 1 teaspoon ground turmeric - 1 teaspoon ground coriander - 1/2 teaspoon cayenne pepper (optional, for heat) - Salt and pepper The base of the chickpea shawarma bowls is the chickpeas. I use a can for ease. You get protein and fiber, making this meal filling. The olive oil helps the spices stick and adds flavor. The spices bring warmth and depth. You can adjust the cayenne pepper based on how spicy you like it. - 1/2 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, thinly sliced - 1/2 cup fresh parsley, chopped The fresh veggies give color and crunch. Cherry tomatoes add sweetness, while cucumbers keep it fresh. Red onion brings a nice bite. Parsley not only brightens the dish but also adds a fresh taste. - 1 cup cooked quinoa or couscous - 1/4 cup tahini - 2 tablespoons lemon juice - Water, as needed to thin tahini - Optional pita bread or flatbread For the base, I love using quinoa or couscous. Both are hearty and tasty. The tahini dressing adds creaminess. The lemon juice gives it a tangy kick. You can adjust the water to get the right drizzle consistency. If you want, serve with pita or flatbread for extra texture. {{ingredient_image_1}} First, I preheat the oven to 400°F (200°C). In a large bowl, I mix the drained chickpeas with olive oil, cumin, paprika, turmeric, coriander, cayenne pepper, salt, and pepper. I make sure every chickpea gets coated well. Then, I spread the seasoned chickpeas on a baking sheet in a single layer. I roast them for about 25-30 minutes until they are crispy. Halfway through, I stir them to make sure they roast evenly. For a crunchier texture, I recommend checking them a bit earlier. If they look golden, they are ready. While the chickpeas roast, I prepare the fresh veggies. I take a large bowl and mix cherry tomatoes, cucumber, red onion, and parsley. I give it a light toss with a pinch of salt. This helps enhance the flavors. To keep the vegetables fresh and vibrant, I avoid cutting them too early. I like to assemble everything just before serving. This keeps the colors bright and the crunch intact. For the tahini dressing, I combine tahini and lemon juice in a bowl. I whisk them together until smooth. Then, I add water a little at a time to achieve the right consistency for drizzling. It should be pourable but not too runny. Finally, I taste it and add salt if needed. This dressing adds a creamy touch that perfectly balances the spices in the chickpeas. To make the best roasted chickpeas, try using different spices. Each spice adds unique flavor. For example, you can add garlic powder or smoked paprika for a twist. Spice blends also work well, like za’atar or harissa. Just remember to coat the chickpeas well with olive oil and spices before roasting. For optimal crispiness, spread the chickpeas in a single layer on your baking sheet. Avoid stacking them. This helps them roast evenly. Stir the chickpeas halfway through cooking to promote even browning. Roast until they are golden and crunchy. Assembling the bowls is simple and fun. Start with a base of cooked quinoa or couscous. Then add your roasted chickpeas and fresh veggies on top. Mix the cherry tomatoes, cucumber, red onion, and parsley for a burst of color. For garnishing, use extra parsley or a sprinkle of paprika on the top. This adds a lovely touch. Additionally, drizzle the tahini dressing generously over everything. If you like, serve with warm pita or flatbread on the side. This adds a nice texture to each bite. Chickpea shawarma bowls are naturally vegan and gluten-free. If you need to avoid gluten, ensure your quinoa or couscous is certified gluten-free. You can also substitute quinoa with rice or a gluten-free grain. For the tahini dressing, use a nut-free option if needed. You can replace tahini with sunflower seed butter or a simple yogurt sauce. These options keep the flavors bright without losing the creamy texture. Always check your labels for allergens to stay safe. Pro Tips Use Dried Chickpeas: If you have the time, soaking and cooking dried chickpeas can enhance the flavor and texture compared to canned varieties. Customize Your Spices: Feel free to adjust the spices to your preference; adding smoked paprika or garam masala can give a unique twist to the dish. Make Ahead: You can roast the chickpeas and prep the veggies in advance, making assembly quick and easy when you're ready to eat. Fresh Herbs: Don't skip the fresh parsley; it adds brightness and a fresh flavor that elevates the whole dish. {{image_2}} You can change up the protein in your chickpea shawarma bowls. Other legumes work great! Try black beans or lentils for a new twist. You can also use quinoa for extra protein. Tofu or tempeh adds a nice texture. Simply cube the tofu and sauté it with spices. Tempeh can be crumbled and cooked until golden. Both options boost protein and flavor. Add new spices to mix it up. Try smoked paprika for a deeper taste. Garam masala or curry powder can take your bowls to another level. You can also use different sauces. A spicy harissa or creamy yogurt sauce pairs well. Seasonal veggies can change your dish too. Swap in roasted sweet potatoes or zucchini in summer. Fresh herbs like mint can brighten the flavors. Toppings can enhance your meal. Avocado gives a creamy texture and healthy fats. Crushed nuts like almonds or walnuts add crunch. Seeds like pumpkin or sunflower work well too. For side dishes, consider a fresh salad or warm pita bread. A tangy coleslaw can bring freshness. These add-ons make your bowls even more satisfying and fun! To keep your chickpea shawarma bowls fresh, store leftovers in airtight containers. Place the roasted chickpeas and fresh veggies in separate containers. This helps the veggies stay crisp. Chickpeas can last up to 5 days in the fridge. The fresh vegetables are best eaten within 3 days for optimal taste. When reheating chickpeas, use the oven or a skillet. Spread the chickpeas on a baking sheet and heat at 350°F (175°C) for about 10 minutes. This keeps them crispy. For veggies, use a microwave for a quick reheat, but only for about 30 seconds. This helps preserve their fresh crunch. You can prep your ingredients ahead of time. Cook quinoa or couscous and store in the fridge for up to 5 days. Roast chickpeas in advance and keep them in a sealed container. When you’re ready to eat, just toss everything together for a quick meal. This makes busy days easier! To make chickpea shawarma bowls from scratch, follow these steps: 1. Preheat oven to 400°F (200°C). 2. Mix chickpeas with olive oil, spices, salt, and pepper in a bowl. 3. Spread chickpeas on a baking sheet and roast for 25-30 minutes until crispy. 4. Prepare fresh veggies by mixing tomatoes, cucumber, onion, and parsley in a bowl. 5. Make tahini dressing by whisking tahini, lemon juice, and water until smooth. 6. Assemble bowls with quinoa or couscous, roasted chickpeas, veggies, and tahini dressing. This simple process gives you a delicious and colorful meal. You can serve various items with chickpea shawarma bowls to make a full meal: - Pita bread or flatbread adds nice texture. - Hummus pairs well and offers extra creaminess. - Pickles add tang and crunch to your dish. - Greek yogurt or plant-based yogurt enhances flavor and creaminess. - Salad on the side can boost freshness. These options will take your meal to the next level. Yes, you can make chickpea shawarma bowls ahead of time. Here’s how to store and reheat: - Store leftovers in airtight containers in the fridge for up to 3 days. - Keep components separate to preserve texture. Store chickpeas, veggies, and dressing in different containers. - Reheat chickpeas in the oven at 350°F (175°C) for 10-15 minutes to regain crispiness. - Fresh veggies should not be reheated. Add them just before serving. This makes meal prep easy and keeps your bowls tasty! Chickpea shawarma bowls are a simple, tasty meal. You can customize them with fresh veggies and spices. Roasting chickpeas adds great flavor and crunch. Don't forget to mix tahini with lemon juice for a perfect dressing. This meal fits many diets and is quick to make. Whether you prep ahead or serve right away, enjoy the tasty, healthy benefits. Try different toppings for fun and variety! Make it your own and savor every bite.

Chickpea Shawarma Bowls

A delicious and healthy bowl featuring roasted chickpeas, fresh vegetables, and a creamy tahini dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 0.5 teaspoon cayenne pepper (optional)
  • to taste salt and pepper
  • 1 cup cooked quinoa or couscous
  • 0.5 cup cherry tomatoes, halved
  • 1 cucumber diced
  • 0.25 red onion thinly sliced
  • 0.5 cup fresh parsley, chopped
  • 0.25 cup tahini
  • 2 tablespoons lemon juice
  • as needed water to thin tahini
  • optional pita bread or flatbread for serving

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, toss the drained chickpeas with olive oil, cumin, paprika, turmeric, coriander, cayenne pepper (if using), salt, and pepper until well-coated.
  • Spread the seasoned chickpeas on a baking sheet in a single layer and roast for 25-30 minutes or until crispy, stirring halfway through.
  • While the chickpeas are roasting, prepare the vegetables: In a large bowl, combine the cherry tomatoes, cucumber, red onion, and parsley. Toss with a pinch of salt and set aside.
  • For the tahini dressing, whisk together the tahini, lemon juice, and enough water to achieve a smooth and pourable consistency. Season with salt to taste.
  • Once the chickpeas are done roasting, assemble the bowls: Start with a base of quinoa or couscous, then top with the roasted chickpeas and the fresh vegetable mixture.
  • Drizzle the tahini dressing generously over the bowls and toss lightly to combine.
  • Serve with warm pita bread or flatbread on the side for added texture.

Notes

Serve the bowls in colorful deep plates for a vibrant display.
Keyword bowls, chickpeas, healthy, shawarma, vegan