Chickpea Shawarma Bowl

Name: Chickpea Shawarma Bowl
Prep time: 15 min
Cook time: 25 min
Total time: 1 h
Yield: 4 servings
Cuisine: middle_eastern
Ingredients: 3 cup chickpeas (cooked, drained and patted very dry); 3 tbsp olive oil (divided, 2 tbsp for chickpeas, 1 tbsp for rice); 1 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp ground coriander; 0.5 tsp garlic powder; 1 pinch turmeric powder; 1 pinch cinnamon; 0.5 tsp salt (divided, half for chickpeas, half for sauce); 1 pinch black pepper; 1.5 cup basmati rice (rinsed); 3 cup water (for cooking rice); 0.25 cup tahini; 2 tbsp lemon juice (freshly squeezed); 2 pcs garlic (cloves, minced); 1 pcs cucumber (medium, diced); 2 pcs tomato (medium, diced); 0.5 pcs red onion (small, thinly sliced); 3 tbsp coriander leaves (chopped, for garnish)

RATING

0.0/5

TASTE SCORE

9/10

Crispy, oven-roasted chickpeas coated in a warm, aromatic shawarma spice blend, served over fluffy turmeric rice with a bright, tangy lemon-tahini sauce. This vibrant bowl brings all the crave-worthy street-food flavor without the meat, ready in under 40 minutes.

PREP

15m

COOK

25m

SERVES

1 CUP

1028 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Preheat oven and prep the chickpeas.
1.Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2.Pat the chickpeas completely dry with a clean kitchen towel, removing any loose skins.
3.Spread chickpeas on the prepared baking sheet in a single layer.
mix · ~25 min
Season and roast the chickpeas.
1.Drizzle 2 tablespoons olive oil over the chickpeas. Sprinkle with cumin, smoked paprika, ground coriander, garlic powder, turmeric, cinnamon, half the salt, and black pepper.
2.Toss well to coat evenly.
3.Roast for 20-25 minutes, shaking the pan once halfway through, until golden brown and crispy.
TIPThe chickpeas will crisp up more as they cool. Don't over-roast or they'll become too hard.
boil · ~20 min
Cook the turmeric rice.
1.While chickpeas roast, heat the remaining 1 tablespoon olive oil in a saucepan over medium heat.
2.Add the rinsed basmati rice and stir for 1 minute until fragrant.
3.Add 3 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 12-15 minutes until water is absorbed.
4.Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
TIPRinsing the rice until water runs clear removes excess starch and prevents clumping.
mix · ~2 min
Whisk the lemon-tahini sauce.
1.In a small mixing bowl, combine tahini, lemon juice, minced garlic, remaining salt, and 3 tablespoons water.
2.Whisk until smooth and creamy. Add more water a teaspoon at a time if needed to reach a drizzling consistency.
TIPThe sauce will thicken slightly as it sits. Drizzle a little water and whisk again just before serving if needed.
assemble · ~3 min
Assemble the shawarma bowls.
1.Divide the turmeric rice evenly among 4 bowls.
2.Top with the crispy roasted chickpeas, diced cucumber, diced tomato, and sliced red onion.
3.Drizzle generously with the lemon-tahini sauce.
4.Garnish with chopped coriander leaves and serve immediately.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pat chickpeas very dry with a towel and remove loose skins for maximum crispiness.
2
Roast chickpeas in a single layer and shake the pan halfway through for even browning.
3
Rinse basmati rice until water runs clear to remove starch and prevent clumping.
4
Let the roasted chickpeas cool for a few minutes after baking—they will crisp up further.
5
Whisk the tahini sauce just before serving and add water gradually to reach a drizzling consistency.
6
Fluff the rice with a fork after resting to keep grains separate and fluffy.
7
Assemble bowls just before serving so the chickpeas stay crunchy and the veggies stay fresh.

RECIPE VARIATIONS

Adapt it for your goals.

lower oil

Lower-oil

Reduce olive oil for the chickpeas to 1 tablespoon and use an air fryer at 375°F for 15–18 minutes — still crispy but with less fat.

high protein

High-protein

Add grilled chicken or tofu marinated in the same shawarma spice blend, and swap rice for quinoa or cauliflower rice to boost protein and fiber.

vegan & gluten free

Vegan & gluten-free

This bowl is already vegan and gluten-free; ensure your tahini is 100% sesame paste with no additives, and serve with gluten-free pita or flatbread if desired.

extra veg

Extra-veg

Mix in roasted bell peppers, pickled turnips, or fresh mint to add more color, crunch, and authentic Middle Eastern flavor.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Plant-Based Protein

Chickpeas are an excellent source of plant protein and fiber, supporting muscle repair and digestive health.

✓

High in Fiber

Chickpeas and vegetables provide substantial dietary fiber, promoting satiety and stable blood sugar levels.

✓

Packed with Antioxidants

Smoked paprika, turmeric, and cumin are rich in antioxidants that help combat inflammation and oxidative stress.

✓

Healthy Fats from Tahini

Tahini provides heart-healthy unsaturated fats and is a good source of calcium and iron.

QUESTIONS?

Frequently asked questions

Most likely they still had moisture. Pat them very dry with a towel and remove any loose skins. Spreading them in a single layer on the baking sheet also helps.