Description
This Chickpea Shawarma Bowl offers a delicious, plant-based take on traditional Middle Eastern flavors, featuring oven-roasted shawarma-spiced chickpeas served atop fluffy quinoa, fresh vegetables, and drizzled with a creamy tahini lemon sauce. Ready in just 40 minutes, this dish is perfect for a wholesome, flavorful, and easy lunch or dinner.
Ingredients
Scale
Chickpeas and Seasoning
- 1 can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 2 teaspoons shawarma spice mix
Grains and Vegetables
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons lemon juice
- Salt to taste
Additional
- Pita bread, for serving
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to get it ready for roasting the chickpeas, ensuring they become crisp and flavorful.
- Toss Chickpeas: In a mixing bowl, toss the drained and rinsed chickpeas with olive oil and shawarma spice mix until they are evenly coated with the seasoning.
- Roast Chickpeas: Spread the seasoned chickpeas evenly on a baking sheet and roast them in the oven for 25 minutes until crispy and golden, stirring halfway if desired.
- Prepare Quinoa: While chickpeas roast, cook the quinoa according to the package instructions so it’s fluffy and ready to serve.
- Mix Vegetables: In a separate bowl, combine cherry tomatoes, diced cucumber, and thinly sliced red onion to create a fresh vegetable medley.
- Make Tahini Sauce: Whisk together tahini, lemon juice, and salt in a small bowl until smooth and creamy to create a tangy sauce.
- Assemble Bowl: Once the chickpeas are roasted, assemble the bowl by layering cooked quinoa, roasted chickpeas, and the fresh vegetable mix.
- Serve: Drizzle the tahini sauce over the assembled bowl and serve with warm pita bread for a complete meal.
Notes
- You can substitute quinoa with couscous or rice as per preference.
- For extra heat, add a pinch of cayenne pepper to the shawarma spice mix.
- Use gluten-free pita or omit pita to make this dish gluten free.
- Leftover chickpeas can be stored in an airtight container and reheated in the oven to retain crispness.
- To make it vegan, this recipe is already suitable as is, but ensure pita bread used is vegan-friendly.
