Chickpea Shawarma Bowls with Garlic Sauce

• 1 15-ounce can chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 2 tablespoons olive oil
• 1 cup basmati rice
• 2 cups water
• 1/2 cup plain Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1 cup shredded lettuce
• 1 cucumber, diced
• 1/2 cup diced tomatoes

Steps

1. 1 In a bowl, toss chickpeas with cumin, paprika, turmeric, cayenne, and a pinch of salt.
2. 2 Heat olive oil in a skillet over medium heat, then add the seasoned chickpeas. Cook until crispy, about 10 minutes.
3. 3 Meanwhile, cook basmati rice according to package instructions using 2 cups water.
4. 4 Whisk Greek yogurt, minced garlic, lemon juice, salt, and pepper in a small bowl to make the garlic sauce.
5. 5 Assemble bowls with rice, crispy chickpeas, lettuce, cucumber, and tomatoes.
6. 6 Drizzle generously with garlic sauce and serve immediately.

Equipment

• skillet
• medium pot

Variations

• Add a handful of toasted pine nuts for extra crunch.
• Substitute Greek yogurt with vegan yogurt for a vegan option.

Substitutions

• Use canned cannellini beans if you're out of chickpeas.

Pairings

• Warm pita bread
• Tangy pickles

Nutrition

Tips

• For extra flavor, marinate the chickpeas in the spices for 30 minutes before cooking.
• Add a squeeze of fresh lemon over the finished dish for a brightness boost.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with warm pita bread and a side of tangy pickles.

FAQ