Chickpea Shawarma Bowl with Garlic Lemon Tahini
This Chickpea Shawarma Bowl is a vibrant, Mediterranean-inspired plant-based meal loaded with warm spices, fresh veggies, and a creamy garlic lemon tahini sauce. Roasted chickpeas seasoned with shawarma-style spices offer a satisfying protein-packed punch, while crisp vegetables and a base of grains keep it refreshing, colorful, and deeply satisfying.
⏱ Required Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 bowls
Ingredients:
For the Chickpeas:
2 (15 oz) cans chickpeas, drained, rinsed, and patted dry
1 ½ tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
½ teaspoon garlic powder
¼ teaspoon cayenne (optional for heat)
Salt and pepper to taste
For the Bowl:
2 cups cooked quinoa, bulgur, farro, or brown rice
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1 cup shredded red cabbage
1 cup arugula or mixed greens
½ red onion, thinly sliced
Fresh parsley or mint for garnish
Optional: lemon wedges, olives, pickled onions, or feta cheese
For the Garlic Lemon Tahini Sauce:
⅓ cup tahini
1 garlic clove, finely grated or minced
Juice of 1 lemon (~2–3 tbsp)
1 tablespoon olive oil
2–4 tablespoons warm water (to thin)
Salt to taste
Instructions:
1. Roast the Chickpeas:
1. Preheat oven to 400°F (200°C).
2. Toss the chickpeas with olive oil, paprika, cumin, coriander, turmeric, garlic powder, cayenne (if using), salt, and pepper.
3. Spread evenly on a parchment-lined baking sheet.
4. Roast for 20–25 minutes, shaking halfway, until crispy and golden.
2. Make the Garlic Lemon Tahini Sauce:
5. In a bowl, whisk together tahini, garlic, lemon juice, and olive oil.
6. Slowly whisk in warm water, a tablespoon at a time, until smooth and pourable.
7. Season with salt to taste.
3. Assemble the Bowl:
8. Divide cooked grains among four bowls.
9. Top with roasted chickpeas, cherry tomatoes, cucumber, red cabbage, greens, and red onion.
10. Drizzle generously with tahini sauce.
11. Garnish with herbs and lemon wedges.
Notes:
For extra crunch, let roasted chickpeas cool for 5–10 minutes before serving.
The tahini sauce can be made ahead and stored in the fridge for 4–5 days.
Swap grains for cauliflower rice for a low-carb option.
Add grilled chicken or shrimp if you want extra protein.
Tips:
Dry chickpeas thoroughly before roasting to get them crispy.
Add pickled elements (like pickled onions or turnips) for a flavor punch.
Massage the greens with a little lemon juice for extra tenderness.
Double the chickpeas — they make a great crunchy snack.
❓ Frequently asked questions FAQs:
Q: Can I make this ahead?
A: Yes! Store components separately for meal prep. Reheat chickpeas in the oven or air fryer for best texture.
Q: What can I use instead of tahini?
A: You can use Greek yogurt, cashew butter, or hummus for a different kind of creamy sauce.
Q: Can I use dried chickpeas?
A: Yes, cook them first (either stovetop or pressure cooker), then roast as directed.
Q: Is this gluten-free?
A: Yes, as long as you use gluten-free grains like quinoa or brown rice.
Nutrional Information
Calories ~450 kcal
Protein 16g
Carbohydrates 48g
Fat 20g
Saturated Fat 3g
Fiber 10g
Sugar 5g