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Mediterranean Chickpea Shawarma Bowl

Kathleen R. Coffey
A vibrant and nutrient-rich Vegetarian Chickpea Shawarma Bowl featuring crispy roasted chickpeas, fresh vegetables, creamy tzatziki, and a tangy lemon-tahini dressing.
Packed with protein, fiber, and healthy fats, this recipe makes a quick, flavorful, and satisfying meal that’s perfect for both weeknight dinners and meal-prepped lunches.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course
Cuisine Mediterranean
Servings 4

Equipment

  • 1 Baking Sheet
  • 2 mixing bowls
  • 1 Chef’s Knife
  • 1 Cutting Board
  • 1 whisk

Ingredients
  

For the Chickpeas

  • 1 15 oz can chickpeas, rinsed and drained
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp turmeric

For the Lemon Tahini Dressing

  • ⅓ cup tahini
  • 1 garlic clove minced
  • Juice of 1 ½ lemons about 4 tbsp
  • ⅓ cup hot water
  • Kosher salt and black pepper to taste

For the Bowls

  • 2 cups cooked quinoa rice, or cauliflower rice
  • 1 ½ cups chopped Romaine lettuce
  • 1 cup halved cherry or grape tomatoes
  • 1 cup chopped cucumber
  • ¼ cup sliced red onion
  • ½ cup pita chips store-bought or homemade
  • ½ cup tzatziki sauce
  • ¼ cup chopped Italian parsley
  • ¼ cup crumbled feta cheese

Instructions
 

  • Preheat and Prepare the Oven: Begin by setting your oven to 400°F (200°C) so it has enough time to reach the right temperature before roasting the chickpeas.
    A properly preheated oven ensures even cooking and helps the chickpeas crisp up beautifully instead of turning out soft.
    While the oven heats, line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup and to prevent sticking.
  • Season the Chickpeas: Drain and rinse the chickpeas thoroughly under cold water to remove excess sodium and starch.
    Pat them completely dry using a clean kitchen towel or paper towels; removing moisture is the secret to achieving crunch.
    Transfer the chickpeas into a mixing bowl and drizzle with olive oil.
    Sprinkle in ground cumin, garlic powder, smoked paprika, kosher salt, and a pinch of turmeric.
    Toss everything together until every chickpea is evenly coated with spice and oil.
    This step is where the flavor magic begins, so don’t rush it—make sure the seasonings cling well to each chickpea.
  • Roast to Crispy Perfection: Spread the seasoned chickpeas evenly across the prepared baking sheet in a single layer.
    Crowding the pan can cause steaming, so give them space to breathe.
    Place the sheet into the preheated oven and roast for 25–30 minutes, shaking the pan halfway through to promote even crisping.
    When finished, the chickpeas should look golden brown, slightly puffed, and have a satisfying crunch when tasted. Set aside to cool slightly while you prepare the other ingredients.
  • Whisk the Lemon-Tahini Dressing: While the chickpeas roast, prepare the dressing.
    In a small bowl or jar, combine the tahini, minced garlic, freshly squeezed lemon juice, and hot water. Whisk until smooth and creamy.
    The hot water helps loosen the tahini and creates a silky texture. If the dressing seems too thick, add a splash more water until it reaches a pourable consistency.
    Taste and season with salt and freshly cracked black pepper.
    This sauce should taste tangy, nutty, and slightly garlicky—the perfect balance to pair with the roasted chickpeas.
  • Chop and Prep the Vegetables: Wash and dry the fresh produce. Roughly chop the Romaine lettuce into bite-sized pieces, halve the cherry tomatoes, dice the cucumber, and slice the red onion thinly.
    Keep the vegetables in separate bowls or containers so they stay crisp and fresh. Pre-chopping makes assembling the bowls quick and stress-free, especially if you’re preparing several portions at once.
  • Cook or Prepare Your Grain Base: If you haven’t already, prepare your chosen base—quinoa, rice, or cauliflower rice.
    For quinoa or rice, follow package instructions for best results, ensuring the grains are fluffy and fully cooked.
    Cauliflower rice, on the other hand, can be lightly sautéed in a skillet with a touch of olive oil for just 2–3 minutes to remove excess moisture.
    This base forms the hearty foundation of your shawarma bowl.
  • Assemble the Shawarma Bowls: Take individual serving bowls and begin layering. Start with a generous scoop of your grain base at the bottom.
    Add a handful of Romaine lettuce for crunch and freshness. Next, scatter on the roasted chickpeas, followed by tomatoes, cucumber, and red onion.
    Add a small portion of pita chips for a crispy bite and spoon a dollop of creamy tzatziki over the top.
    Sprinkle with fresh parsley and crumbled feta cheese for an herby, salty finishing touch.
  • Drizzle and Serve: Finally, drizzle each bowl generously with the homemade lemon-tahini dressing.
    The dressing ties all the flavors together, coating the crisp vegetables, grains, and chickpeas in a tangy, nutty layer of flavor.
    Serve immediately while the chickpeas are still warm for maximum crunch.
  • Meal Prep and Storage Tips: If you’re preparing these bowls ahead of time, store the components separately in airtight containers.
    Keep the chickpeas, vegetables, grains, and sauces apart until you’re ready to eat. Combine everything just before serving to keep textures fresh and crisp.
    The roasted chickpeas and vegetables will keep well for 3–4 days in the refrigerator, making this recipe perfect for meal prep lunches or quick dinners during the week.

Notes

  • Chickpeas should be patted dry before roasting to achieve maximum crispiness.
  • Use fresh lemon juice for the dressing to enhance its bright, tangy flavor.
  • The recipe is highly adaptable—substitute quinoa, rice, or cauliflower rice depending on dietary needs.
  • Keep sauces (tzatziki and tahini) separate if preparing ahead to maintain textures.
  • Pita chips add crunch but can be omitted for a gluten-free option.
  • Roasted chickpeas can be made in advance and stored in an airtight container for up to 3 days.
  • Garnishes like parsley and feta are optional but add flavor, texture, and visual appeal.