Chickpea Shawarma Bowls

$- 1 can (15 oz) chickpeas, rinsed and drained - 2 tablespoons extra virgin olive oil - 2 teaspoons ground cumin - 2 teaspoons smoked paprika - 1 teaspoon ground turmeric - ½ teaspoon ground cinnamon - ½ teaspoon cayenne pepper (or to preferred spice level) - Salt and freshly ground black pepper to taste - 1 cup cooked quinoa or brown rice - 1 cup cherry tomatoes, cut in half - 1 medium cucumber, diced into bite-sized pieces - 1 large carrot, shredded - ½ medium red onion, thinly sliced - 1 small bunch fresh parsley or cilantro, finely chopped - ½ cup tahini - 2 tablespoons freshly squeezed lemon juice - Water, as needed for dressing consistency I love using chickpeas as the star of this dish. They bring protein and fiber, which makes the meal filling. When you roast the chickpeas with spices, they gain a crunchy texture and a warm flavor. The spices, like cumin and smoked paprika, give life to the dish. I add quinoa or brown rice as a base. They provide a nice, chewy texture. You can also mix in other veggies for color and crunch. Cherry tomatoes and cucumbers are my favorites. They add freshness and balance the spices. To finish, I drizzle tahini dressing over the top. It’s creamy and tangy, which ties all the flavors together. I like to squeeze fresh lemon juice on top too. It brightens everything up and makes each bite special. For the full recipe, you can follow the steps to create your own Chickpea Shawarma Bowls. 1. Preheat your oven to 400°F (200°C). This step is key for roasting. 2. In a bowl, mix your rinsed chickpeas with olive oil, cumin, paprika, turmeric, cinnamon, cayenne, salt, and pepper. Toss well until every chickpea is coated. 3. Spread them on a baking sheet in a single layer. Roast for 25 to 30 minutes. Stir halfway through to get a crispy texture. 1. While the chickpeas roast, cook quinoa or brown rice as the package says. This will be the base of your bowl. Once cooked, set it aside to cool slightly. 1. Start with a generous scoop of quinoa or brown rice in each bowl. 2. Add your roasted chickpeas on top. Then layer in cherry tomatoes, cucumber, shredded carrot, and red onion. 3. Drizzle with tahini dressing. Use a spoon to evenly distribute it. 4. Top with fresh parsley or cilantro for a colorful finish. This method creates a vibrant, filling meal that pleases your taste buds and looks stunning. For the complete details, check out the Full Recipe. To get crispy chickpeas, start with dry chickpeas. Rinse and drain them well. Pat them dry with a towel. This step helps remove extra moisture. Next, toss them in olive oil and spices. Spread them out in a single layer on a baking sheet. Bake at 400°F for 25 to 30 minutes. Stir them halfway to get an even crisp. If you want extra crunch, roast them a bit longer. Remember, they will crisp up as they cool. A tahini dressing adds great flavor. You can change it up easily. Add garlic for a punchy taste. Mix in some herbs like dill or parsley for freshness. Want more zing? Try adding a splash of hot sauce or extra lemon juice. You can also mix in yogurt for creaminess. Adjust the water to get your desired thickness. A thicker sauce clings better to the chickpeas and veggies. Presentation makes a big difference. Use colorful bowls to make your meal pop. Layer the ingredients neatly for a beautiful display. Start with the quinoa or rice at the base. Add the chickpeas on top, then the veggies. Finish with the tahini drizzle. A sprinkle of fresh herbs adds a nice touch. You can also add lemon wedges for extra brightness. Serve your bowls warm for the best flavor. If you want a crunch, sprinkle some nuts or seeds on top. For a complete guide, check the Full Recipe. {{image_4}} You can add more protein to your Chickpea Shawarma Bowls. Tofu and tempeh work great. They soak up flavors well. Use firm tofu for a nice texture. Press it to remove extra moisture. Cut it into cubes and season like chickpeas. Roast until golden and crispy. Tempeh is another good choice. Slice it thin, marinate, and roast. This adds a nutty flavor and great crunch. Both options make your meal heartier. Rice and quinoa are common bases, but you can mix it up. Try farro for a chewy texture. It adds a nutty taste that pairs well with spices. Couscous is another quick option. It cooks fast and soaks up flavors nicely. For a gluten-free choice, use cauliflower rice. It adds volume and freshness to your bowl. Each grain gives a different experience, so feel free to experiment! Using seasonal veggies makes your bowls fresh and colorful. In spring, add asparagus or snap peas for crunch. Summer brings ripe tomatoes and sweet corn. Fall is perfect for roasted squash, which adds warmth. In winter, use hearty greens like kale or chard. They add nutrients and bold flavors. Adjust your ingredients as seasons change. This keeps your meals exciting and tasty. To keep your Chickpea Shawarma Bowls fresh, store leftovers in an airtight container. Place them in the fridge within two hours of serving. They last well for about three to four days. If you have leftover tahini dressing, store it separately. This keeps the grains and veggies crisp. You can freeze chickpeas and some other components. First, let the chickpeas cool completely. Spread them on a baking sheet in a single layer. Freeze them for about one hour until solid. Then, transfer them to a freezer bag. They can stay frozen for up to three months. For grains, cool them and place in a freezer-safe container. To reheat, I suggest using an oven or an air fryer. Preheat the oven to 350°F (175°C). Spread the chickpeas on a baking sheet and heat for about 10-15 minutes. This helps restore their crispy texture. If you're reheating grains, add a splash of water and cover to steam them. This keeps them moist and fluffy. Yes, you can prep this dish in advance. First, roast the chickpeas. Store them in an airtight container for up to three days. You can also cook the quinoa or rice ahead of time. Keep it in the fridge for the same amount of time. Chop the veggies, like cucumbers and carrots, a day before serving. This way, you save time on busy days. You can easily change the heat in this dish. Start with less cayenne pepper if you prefer mild flavors. Add a pinch and taste as you go. You can also include a bit of yogurt or sour cream on top. This will cool down the heat while adding creaminess. These bowls pair well with several side dishes. Consider serving a simple salad with greens. You can also add pita bread or flatbreads for a fun touch. Hummus makes a great dip to enjoy on the side. For a refreshing drink, try lemonade or mint tea. This blog post covered how to make delicious Chickpea Shawarma Bowls. We talked about key ingredients like chickpeas, olive oil, and spices. I shared steps for preparation, including roasting chickpeas and making the base. You learned tips for perfecting your dish, from crispy chickpeas to tasty dressings. We explored variations for added protein and grain choices. Finally, I outlined how to store and reheat leftover components. Enjoy creating these bowls and make them your own. You have the tools to make a nutritious, tasty meal. Dive in and savor every bite!$

Chickpea Shawarma Bowls

Savor the vibrant flavors of Chickpea Shawarma Bowls, a healthy and delicious meal perfect for any day of the week. Packed with spiced roasted chickpeas, fresh veggies, and a creamy tahini dressing, this recipe is sure to please everyone. It's easy to make in just 45 minutes!

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Ingredients

1 can (15 oz) chickpeas, rinsed and drained

2 tablespoons extra virgin olive oil

2 teaspoons ground cumin

2 teaspoons smoked paprika

1 teaspoon ground turmeric

½ teaspoon ground cinnamon

½ teaspoon cayenne pepper (or to preferred spice level)

Salt and freshly ground black pepper to taste

1 cup cooked quinoa or brown rice

1 cup cherry tomatoes, cut in half

1 medium cucumber, diced into bite-sized pieces

1 large carrot, shredded

½ medium red onion, thinly sliced

1 small bunch fresh parsley or cilantro, finely chopped

½ cup tahini

2 tablespoons freshly squeezed lemon juice

Water, as needed for dressing consistency

Instructions

Preheat your oven to 400°F (200°C) to ensure it’s hot and ready for roasting.

In a mixing bowl, combine the rinsed chickpeas with the extra virgin olive oil, along with the ground cumin, smoked paprika, turmeric, cinnamon, cayenne pepper, and a generous pinch of salt and black pepper. Toss the mixture thoroughly so that all the chickpeas are evenly coated with the spices.

Spread the spiced chickpeas out in a single layer on a baking sheet lined with parchment paper, then roast in the preheated oven for about 25 to 30 minutes. Be sure to stir them halfway through roasting to achieve an even golden and crispy texture.

While the chickpeas are roasting, prepare the quinoa or brown rice as instructed on the package if it isn’t already cooked. Set aside once done.

In a small mixing bowl, whisk together the tahini and freshly squeezed lemon juice. Slowly add water until you achieve your desired dressing consistency—aim for a pourable texture that complements the bowl. Set this aside for later use.

To assemble your delicious bowls, start with a generous base of quinoa or brown rice. Next, layer your roasted chickpeas on top, followed by the halved cherry tomatoes, diced cucumber, shredded carrot, and thinly sliced red onion.

Drizzle the tahini dressing evenly over the top, finishing with a sprinkle of freshly chopped parsley or cilantro for a burst of color and flavor.

Serve your Chickpea Shawarma Bowls immediately while the chickpeas are still warm, and enjoy a delightful fusion of textures and flavors!

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

- Presentation Tips: Consider serving the bowls in vibrant, contrasting colored bowls to enhance the visual appeal. Garnish with extra lemon wedges on the side for an added refreshing touch!