Chickpea Shawarma Bowl
A vibrant and satisfying bowl featuring shawarma-spiced roasted chickpeas, tangy quick-pickled vegetables, and a creamy tahini dressing, all served over a bed of wholesome brown rice. A perfect healthy and flavorful lunch.
For 4 servings
Cook the chickpeas and rice.
Drain the soaked chickpeas and cook them in a pot with fresh water until tender, about 45-60 minutes. Alternatively, pressure cook for 15 minutes. While the chickpeas cook, combine the brown rice and 2.5 cups of water in a separate pot. Bring to a boil, then reduce heat, cover, and simmer for 35-40 minutes, or until water is absorbed. Preheat your oven to 400°F (200°C).
TIPCooking chickpeas from scratch yields a better texture, but you can use two 15-oz cans of chickpeas (rinsed and drained) to save time.Make the quick-pickled vegetables.
- In a small bowl or jar, combine the julienned carrots and shredded cabbage.
- In a separate small bowl, whisk together the white vinegar, 1/4 cup water, sugar, and a pinch of salt until the sugar and salt dissolve.
- Pour the pickling liquid over the vegetables, toss to combine, and set aside to pickle while you prepare the rest of the meal.
Roast the shawarma chickpeas.
- Drain the cooked chickpeas well and pat them dry with a towel. Dryness is key for crispy results.
- On a baking sheet, toss the chickpeas with olive oil, cumin, paprika, turmeric, cinnamon, black pepper, and salt.
- Spread them in a single layer.
- Roast for 20-25 minutes, shaking the pan halfway through, until they are golden and slightly crispy.
TIPDon't overcrowd the pan. Use two baking sheets if necessary to ensure the chickpeas roast instead of steam.Prepare the tahini sauce.
In a small bowl, whisk together the tahini, lemon juice, and minced garlic. The mixture will seize up and get thick. Add 3-4 tablespoons of water, one at a time, whisking until you reach a smooth, pourable consistency. Season with a pinch of salt.
Assemble the shawarma bowls.
- Divide the cooked brown rice evenly among four bowls.
- Top the rice with a generous portion of the roasted shawarma chickpeas.
- Add a scoop of the pickled vegetables to each bowl.
- Drizzle everything with the creamy tahini sauce.
Garnish and serve.
Sprinkle fresh chopped parsley over each bowl and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra crispy chickpeas, let them air dry for 30 minutes after boiling and patting them dry.
- 2The tahini sauce can be made up to 3 days in advance and stored in an airtight container in the fridge.
- 3Feel free to add other vegetables to your bowl, like sliced cucumber, cherry tomatoes, or red onion.
- 4These bowls are excellent for meal prep. Store the components separately and assemble just before eating.
Adapt it for your goals.
Quick
To save time, use two 15-ounce cans of chickpeas (rinsed and drained) instead of dried ones, and use pre-cooked or instant brown rice.
high proteinHigh protein
Add a scoop of cooked quinoa along with the brown rice, or top the bowl with grilled halloumi cheese or chicken if not vegetarian.
low carbLow carb
Replace the brown rice with a base of cauliflower rice or a bed of mixed greens like spinach and arugula.
Why this is on our healthy list.
Rich in Plant-Based Protein
Chickpeas are an excellent source of plant-based protein, which is essential for muscle repair, and helps keep you feeling full and satisfied.
High in Dietary Fiber
With both brown rice and chickpeas, this bowl provides a significant amount of dietary fiber, which aids in digestion, supports gut health, and helps regulate blood sugar levels.
Source of Healthy Fats
The tahini and olive oil contribute monounsaturated and polyunsaturated fats, which are beneficial for heart health and reducing inflammation.
Packed with Vitamins and Minerals
This bowl is a good source of essential minerals like iron, magnesium, and manganese from the chickpeas and tahini, as well as vitamins from the fresh vegetables.
Frequently asked questions
Yes, it's a very healthy and balanced meal. It's packed with plant-based protein and fiber from chickpeas, complex carbohydrates from brown rice, healthy fats from tahini and olive oil, and vitamins from the vegetables.