Chickpea Shawarma Bowls

• 1 can (15 oz) chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• Salt to taste
• 8 oz cooked basmati rice
• 1 cup shredded purple cabbage
• 1 cup diced cucumber
• 1/4 cup chopped fresh parsley
• 1/4 cup tahini
• 2 tbsp lemon juice
• 1 clove garlic, minced

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss chickpeas with olive oil, paprika, cumin, coriander, turmeric, garlic powder, cayenne, and salt.
3. 3 Spread chickpeas on a baking sheet and roast for 20 minutes.
4. 4 While chickpeas roast, prepare tahini sauce by whisking tahini, lemon juice, and minced garlic with 2-3 tbsp water until smooth.
5. 5 Assemble bowls with rice, roasted chickpeas, shredded cabbage, diced cucumber, and parsley.
6. 6 Drizzle tahini sauce over each bowl before serving.

Nutrition

Tips

• For extra flavor, marinate the chickpeas in the spice mixture for 30 minutes before roasting.
• Customize your bowl with other veggies like diced tomatoes or bell peppers.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat in the microwave with a splash of water to keep the rice moist.

Serving Suggestions

• Pair with warm pita bread for a satisfying meal.
• Add a squeeze of fresh lemon for extra brightness.

FAQ