Chickpea Shawarma Bowls
Chickpea Shawarma Bowls are a delicious and filling meal that packs plenty of flavor and nutrition. This dish is perfect for lunch or dinner and can be made in no time. With roasted chickpeas, fresh vegetables, and a tasty sauce, it’s a meal that everyone will love.
Why Make This Recipe
This recipe is not only easy to prepare but also healthy. Chickpeas are a great source of protein and fiber, making them perfect for a filling meal. Plus, the spices give the chickpeas a wonderful taste that makes this bowl exciting. It’s a great way to enjoy a meatless meal without feeling like you’re missing out.
How to Make Chickpea Shawarma Bowls
Making Chickpea Shawarma Bowls is simple and fun. Just follow these easy steps to create a tasty bowl that will have everyone coming back for seconds.
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon turmeric
- Salt and black pepper, to taste
- 1 cup cooked brown rice or couscous
- 1/2 cup chopped cucumber
- 1/2 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup chopped parsley
- 1/4 cup hummus or tzatziki (for serving)
- Lemon wedges, for garnish
Directions
- Preheat oven to 400°F (200°C).
- Toss chickpeas with olive oil and spices on a baking sheet.
- Roast for 20–25 minutes, stirring halfway through, until golden and crispy.
- While the chickpeas roast, prepare your base of rice or couscous and chop the vegetables.
- To assemble, divide rice or couscous between bowls.
- Top with roasted chickpeas, cucumber, tomatoes, red onion, and parsley.
- Add a scoop of hummus or tzatziki, and finish with a squeeze of fresh lemon juice.
- Serve warm or at room temperature.
How to Serve Chickpea Shawarma Bowls
Serve Chickpea Shawarma Bowls in a large bowl for a hearty meal or in smaller bowls for appetizers. They can be enjoyed warm or at room temperature, making them great for meal prepping or taking to work or school.
How to Store Chickpea Shawarma Bowls
Store any leftovers in an airtight container in the refrigerator. They can last for about 3 days. For best results, keep the components separate until you’re ready to eat, especially the sauce and fresh vegetables.
Tips to Make Chickpea Shawarma Bowls
- Make sure to drain and rinse the chickpeas well to remove excess salt and preservatives.
- Feel free to add more veggies like bell peppers or carrots for extra crunch.
- If you like spice, add a pinch of cayenne pepper to the chickpeas before roasting.
Variation
You can switch out the grains by using quinoa or bulgur instead of brown rice or couscous. Try adding different sauces as well, like tahini or spicy yogurt, to change up the flavor.
FAQs
1. Can I use dried chickpeas instead of canned?
Yes, you can use dried chickpeas, but they will need to be soaked and cooked first.
2. Is this recipe suitable for meal prep?
Absolutely! These bowls store well in the fridge and can be made in advance for quick lunches or dinners.
3. What can I substitute for hummus?
If you don’t have hummus, tzatziki works great as a substitute. You can also try a favorite dressing or dip that you enjoy.
Enjoy your Chickpea Shawarma Bowls and savor the delightful flavors they bring!
