Chickpea Shawarma Bowls

For the chickpeas:

• 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 tumeric

For the Lemon Tahini Dressing:

• 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

For the Bowls:

• 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