Chickpea Shawarma Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
4
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Calories
262 kcal
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Course
Main Course
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Cuisine
Mediterranean
Chickpea Shawarma Bowls
Description
These bowls feature canned chickpeas roasted at 400°F with olive oil and a spice blend of cumin, garlic powder, smoked paprika, kosher salt, and turmeric until crisp. The lemon tahini dressing blends tahini, minced garlic, fresh lemon juice, hot water, and seasoning to a smooth, light consistency.
The dish layered over cooked quinoa, rice, or cauliflower rice includes chopped romaine lettuce, halved cherry tomatoes, diced cucumber, and sliced red onion for freshness and a variety of textures. Toppings like pita chips, tzatziki sauce, chopped parsley, and crumbled feta add contrasting creaminess and crunch.
The bowls are served promptly to maintain chickpea crispness but ingredients can be prepped ahead and refrigerated, segregating sauces to prevent sogginess. This combination offers a well-rounded meal with savory spices, creamy dressings, refreshing vegetables, and textural contrasts for an enjoyable eating experience.
Ingredients
For the chickpeas:
- 15 ounce chickpeas rinsed and drained, canned
- 1 tablespoon olive oil
- 1 teaspoon cumin ground
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon Turmeric
For the Lemon Tahini Dressing:
- 1/3 cup tahini
- 1 clove garlic minced
- 1 1/2 lemon juiced (about 4 tablespoons
- 1/3 cup water hot
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
For the Bowls:
- quinoa cooked
- rice
- cauliflower rice
- 1 1/2 cups romaine lettuce chopped
- 1 cup cherry tomato halved or grape tomato
- 1 cup cucumber chopped, seedless
- 1/4 cup red onion sliced
- Pita chips or store bought
- tzatziki sauce
- 1/4 Italian parsley chopped
- feta cheese crumbled
Instructions
- Preheat oven to 400 degrees F.
- In a medium bowl, combine the chickpeas, olive oil, cumin, garlic powder, smoked paprika, salt, and tumeric. Stir until chickpeas are well coated. Place on a large baking sheet and roast the chickpeas for 25-30 minutes, or until chickpeas are crispy.
- While the chickpeas are roasting, make the lemon tahini dressing. In a small bowl or jar, whisk together the tahini, garlic, lemon juice, and, water. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.
- To assemble the bowls, place quinoa, rice, or cauliflower rice in the bottom of a bowl. Top with roasted chickpeas, chopped lettuce, tomatoes, cucumbers, red onion, pita chips, tzatziki sauce, parsley, and feta cheese. Drizzle with lemon tahini dressing. Serve immediately.
- Note-you can prepare these bowls in advance. Place ingredients in a container and store in the fridge. Make sure you keep the tzatziki sauce and tahini dressing on the side until ready to serve. Also, leave off the pita chips until ready to eat. Will keep in the fridge for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Calories | 262kcal | 13% |
| Carbohydrates | 22g | 7% |
| Protein | 10g | 20% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 599mg | 25% |
| Potassium | 448mg | 10% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 2034IU | 41% |
| Vitamin C | 8mg | 9% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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