Crispy Chickpea Shawarma Bowl

This vibrant crispy chickpea shawarma bowl features warmly spiced, roasted chickpeas served over a bed of fluffy grain. Accompanied by fresh Mediterranean vegetables and a creamy garlic herb sauce, it is a healthy dish bursting with bold, savory flavors.

Crispy Chickpea Shawarma Bowl
  • Prep time: 17 minutes
  • Cook time: 30 minutes
  • Total time: 47 minutes
  • Servings: 4
  • Difficulty: Easy
  • Cuisine: International

Ingredients

  • 2 cans (15 ounces each) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon garlic powder
  • 1 cup uncooked basmati rice or quinoa
  • 1 cup English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1/2 cup hummus
  • 1/4 cup tahini
  • 2 tablespoons lemon juice

Instructions

  1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Pat the drained chickpeas completely dry using a clean kitchen towel or paper towels.
  3. In a medium bowl, toss the chickpeas with olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, and a pinch of salt.
  4. Spread the seasoned chickpeas in a single layer on the baking sheet and roast for 20 to 25 minutes, shaking the pan halfway, until crispy.
  5. While the chickpeas roast, cook the basmati rice or quinoa according to the package instructions.
  6. Prepare a quick dressing by whisking together the tahini, lemon juice, and 2 tablespoons of warm water until smooth and drizzly.
  7. Assemble the bowls by placing a base of cooked rice or quinoa in each serving dish.
  8. Arrange the crispy chickpeas, diced cucumber, halved cherry tomatoes, and sliced red onion on top, then finish with a dollop of hummus and a drizzle of tahini dressing.

Tips

  • Drying the chickpeas thoroughly before roasting is the most important step to ensure they turn out crispy instead of mushy.
  • Pickle the red onions in a splash of red wine vinegar and sugar for 15 minutes beforehand to add a bright, tangy pop to the bowl.
  • You can roast the chickpeas ahead of time, but they are best and crispiest when served fresh out of the oven.

Frequently Asked Questions

Can I air fry the chickpeas?

Yes, air fry the seasoned chickpeas at 390 degrees F for 12 to 15 minutes, shaking the basket occasionally until crispy.

How long do the roasted chickpeas stay crispy?

They are crispiest on day one, but can be stored in a loose container at room temperature for up to 2 days.

Can I add greens to this bowl?

Absolutely, adding a handful of chopped romaine lettuce, spinach, or arugula makes a wonderful fresh addition.