Chickpea Shawarma Bowls

$- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - Spices: cumin, paprika, turmeric, cinnamon, cayenne - Fresh vegetables: cherry tomatoes, cucumber, carrot, red onion, parsley or cilantro Chickpeas are the star of this dish. They add protein and fiber. Rinsing them helps remove excess sodium. Olive oil makes them crispy and golden. The spices give bold flavors. Cumin adds warmth, while paprika brings smokiness. Turmeric adds a bright color. Cinnamon gives a hint of sweetness. Cayenne brings heat, but you can adjust it. Fresh veggies add crunch and color. Cherry tomatoes burst with juice. Cucumbers are cool and crisp. Carrots add sweetness and texture. Red onion gives sharpness. Parsley or cilantro adds freshness. You can mix and match these to your liking. - Base options: cooked quinoa or brown rice - Dressing components: tahini, lemon juice, water - Salt and pepper to taste For the base, quinoa or brown rice works great. Both are healthy and filling. Quinoa is high in protein, while brown rice gives fiber. The tahini dressing ties everything together. It’s creamy and nutty. Lemon juice adds brightness. Adjust the water to make it thick or thin. Salt and pepper enhance all the flavors. For the full recipe, check out the complete instructions. Enjoy making your Chickpea Shawarma Bowls! 1. Preheat your oven to 400°F (200°C). This step is key for crispy chickpeas. 2. In a bowl, combine the drained chickpeas with olive oil and spices. Mix well to coat the chickpeas evenly. Use ground cumin, paprika, turmeric, cinnamon, cayenne, salt, and pepper. 1. Spread the spiced chickpeas on a baking sheet in a single layer. 2. Roast them in the preheated oven for 25-30 minutes. Stir halfway through for even crispiness. They should turn golden brown. 1. While the chickpeas roast, cook your quinoa or brown rice as per package instructions. 2. Once the chickpeas are done, layer your bowls. Start with a base of quinoa or rice. 3. Add the roasted chickpeas, cherry tomatoes, cucumber, shredded carrot, and red onion. 4. Drizzle tahini dressing on top. To make the dressing, whisk tahini, lemon juice, and water until smooth. 5. Finish by sprinkling fresh parsley or cilantro over the bowls. You can find the Full Recipe above for exact measurements and details. Enjoy your tasty and healthy Chickpea Shawarma Bowls! To get crispy roasted chickpeas, start with dry chickpeas. Drain and rinse them well. Use a clean towel to pat them dry. This step helps remove excess moisture. Next, toss the chickpeas with olive oil and spices. I like to use cumin, paprika, turmeric, and a hint of cayenne for flavor. Spread them evenly on a baking sheet. Roast at 400°F for 25-30 minutes. Stir them halfway through to ensure even cooking. The result? Crunchy, flavorful bites that add texture to your bowl. For the tahini dressing, I recommend mixing tahini and lemon juice. Add water to control the thickness. If you want a creamy dressing, use less water. For a thinner sauce, add more. Taste it as you mix. Adjust salt, lemon, and tahini to suit your palate. You can also add garlic or herbs for extra flavor. This dressing brings a fresh taste to your chickpea bowls. Presentation matters. Start with a base of cooked quinoa or brown rice. Layer it with roasted chickpeas and fresh veggies. Use bright cherry tomatoes, crunchy cucumbers, and vibrant carrots. Top it off with your tahini dressing. For added flair, sprinkle fresh parsley or cilantro on top. You can also add a slice of lemon for a pop of color. This makes your dish not just tasty but also visually appealing. {{image_2}} You can swap chickpeas for chicken, tofu, or other proteins. If you choose chicken, use boneless pieces. Season it with the same spices as the chickpeas. Bake or grill until cooked. Tofu is a great vegan choice. Press it to remove water. Then, cube and toss with spices before cooking. Both options add extra flavor and texture. Feel free to mix in seasonal veggies. Try adding bell peppers, zucchini, or spinach. Roasting these veggies alongside chickpeas enhances their taste. You can also use kale or sweet potatoes for a hearty touch. Each veggie gives a unique flavor to your bowl. This dish is very flexible, so experiment with what you love. For a gluten-free meal, use quinoa or brown rice as your base. Both are naturally gluten-free. The dish is already vegan, thanks to chickpeas and veggies. When choosing your dressing, ensure the tahini is pure and free from additives. This way, you meet dietary needs without losing flavor. Enjoy a delicious meal that fits your lifestyle. For the full recipe, check out the complete guide on Chickpea Shawarma Bowls. To keep your chickpea shawarma bowls fresh, store them in airtight containers. Place the bowls in the refrigerator within two hours of cooking. This helps prevent spoilage. Use glass or BPA-free plastic containers. Store the chickpeas and veggies separately from the grains. This keeps everything crisp and tasty. Leftovers can last up to three days in the fridge. When reheating, avoid the microwave if you can. Instead, use an oven or skillet. For the oven, set it to 350°F (175°C). Spread the chickpeas on a baking sheet. Heat them for about 10-15 minutes until warm. If using a skillet, add a splash of water for moisture. Stir gently over medium heat until everything is warm. This method helps keep the chickpeas crispy. You can freeze chickpea shawarma bowls for later. Start by cooling them completely. Then, portion the components into freezer-safe bags. Seal tightly, removing as much air as possible. You can freeze the chickpeas, grains, and veggies separately. They will keep for about three months. When ready to eat, thaw them in the fridge overnight. Reheat as mentioned above for best results. To add more flavor, use fresh herbs like parsley or cilantro. You can also mix in spices like garlic powder or onion powder. A sprinkle of lemon zest brightens the dish too. Try marinating the chickpeas for a few hours in olive oil and spices before roasting. This soaking allows the flavors to soak deep into the chickpeas. For a kick, add a dash of hot sauce or chili flakes. These small changes can make a big difference. Yes, you can prep this dish ahead of time. Roast the chickpeas and store them in an airtight container. They stay crispy for a few days. You can also cook the quinoa or rice ahead of time. Keep them in the fridge until you’re ready to assemble your bowls. Chop your veggies and keep them fresh in the fridge. Just make the tahini dressing right before serving for the best taste. Shawarma often features spices like cumin, coriander, and paprika. You might also find cinnamon and turmeric, which add warmth and depth. Fresh garlic and lemon juice are popular for brightness. The traditional meats used in shawarma are usually marinated with these spices. In this chickpea version, we mimic those flavors using the same spices. This keeps the essence of shawarma while making it plant-based. This blog post covered how to make delicious chickpea bowls. We explored essential ingredients like chickpeas, fresh veggies, and spices. I shared step-by-step instructions for preparation and roasting. We also discussed tips for perfecting flavors and storing leftovers. Finally, I provided variations to suit your tastes, including protein swaps and dietary options. Try these bowls for a healthy meal that’s easy and fun! You’ll enjoy every bite.$

Chickpea Shawarma Bowls

Discover the deliciousness of Chickpea Shawarma Bowls! This easy recipe features spiced roasted chickpeas served over quinoa or brown rice, topped with fresh veggies and a creamy tahini dressing. Perfect for a healthy lunch or dinner, these bowls are packed with flavor and nutrition.

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground paprika

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

½ teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup cooked quinoa or brown rice

1 cup cherry tomatoes, halved

1 cucumber, diced

1 carrot, shredded

½ red onion, thinly sliced

1 small bunch of parsley or cilantro, chopped

½ cup tahini

2 tablespoons lemon juice

Water as needed for consistency

Instructions

Preheat your oven to 400°F (200°C).

In a bowl, combine drained chickpeas with olive oil, cumin, paprika, turmeric, cinnamon, cayenne, salt, and pepper. Toss well to coat the chickpeas evenly.

Spread the spiced chickpeas on a baking sheet in a single layer and roast in the preheated oven for about 25-30 minutes, stirring halfway through, until they are golden and crispy.

While the chickpeas are roasting, prepare the quinoa or brown rice according to package instructions if not already cooked.

In a small bowl, whisk together tahini, lemon juice, and enough water to reach your desired dressing consistency. Set aside.

Assemble the bowls: Start with a base of quinoa or rice, then layer with roasted chickpeas, cherry tomatoes, cucumber, shredded carrot, and red onion.

Drizzle the tahini dressing over the top and sprinkle with fresh parsley or cilantro.

Serve immediately and enjoy your delicious Chickpea Shawarma Bowls!

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4