Chickpea Shawarma Bowl

$- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons extra virgin olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon smoked paprika - 1/2 teaspoon ground turmeric - 1/2 teaspoon cayenne pepper (adjust based on your spice preference) - Sea salt and freshly ground black pepper to taste - 1 cup cooked quinoa or brown rice (whichever you prefer) - 1 cup cherry tomatoes, halved - 1 cucumber, diced into small pieces - 1/2 red onion, finely chopped - 1 cup fresh parsley, roughly chopped - 1/2 cup tahini (sesame paste) - Juice of 1 fresh lemon - Water, as needed for desired tahini sauce consistency - Pita bread, toasted (optional, for serving) Chickpeas are the star of this dish. They give protein and fiber. The spices add warmth and flavor. I love using cumin and coriander. They work well together. Fresh veggies bring crunch and color. Tomatoes and cucumbers are my favorites. - Cooked Grains (Quinoa or Brown Rice) - Tahini Sauce Ingredients - Serving Suggestions (Pita Bread) Adding quinoa or brown rice makes this bowl hearty. You can choose either for a base. Tahini sauce adds creaminess and richness. It is simple to make with just tahini and lemon juice. You can also add water for a smoother sauce. For a fun twist, serve it with warm pita bread. It is perfect for scooping up all the tasty ingredients. By using these ingredients, you create a colorful and healthy Chickpea Shawarma Bowl that anyone can love. Check out the Full Recipe for a step-by-step guide to making this delightful dish! - Preheat the oven to 400°F (200°C). This helps the chickpeas roast well. - In a large bowl, mix the rinsed chickpeas with olive oil, cumin, coriander, smoked paprika, turmeric, cayenne pepper, sea salt, and black pepper. Toss until all the chickpeas are coated. - Spread the seasoned chickpeas on a baking sheet in a single layer. Roast them for 20-25 minutes, stirring halfway through to ensure they cook evenly. They should be crispy and golden brown when done. - In a small bowl, combine tahini and fresh lemon juice. Stir well to mix. - Gradually add water and whisk until the sauce is smooth and creamy. Adjust the water until the sauce is drizzle-able. - Season with sea salt to taste. This adds flavor to the sauce. - Start with a base of cooked quinoa or brown rice in each bowl. - Top the grains with the roasted chickpeas, cherry tomato halves, diced cucumber, finely chopped red onion, and fresh parsley. - Finish by drizzling the tahini sauce over the bowls. This adds a rich flavor. For a complete recipe, check the Full Recipe link. - Ensuring Crispiness To get crispy chickpeas, drain and rinse them well. Pat them dry before mixing with oil and spices. Spread them in a single layer on your baking sheet. Stir them halfway through roasting for even cooking. - Adjusting Spice Levels You can change the spice levels to fit your taste. If you love heat, add more cayenne pepper. For a milder flavor, skip the cayenne or use less. Always taste and adjust! - Adding Flavors (Garlic, Herbs) For extra flavor in your tahini sauce, add minced garlic or fresh herbs. Try parsley or cilantro for a fresh twist. Mix these in with the tahini and lemon juice. - Achieving Desired Consistency If your tahini sauce is too thick, add more water. Mix until it reaches a smooth, pourable texture. For a richer taste, add a bit more lemon juice or salt. - Garnishing for Appeal Make your bowl look great with a garnish. Use a sprig of parsley or a few extra tomato halves. It adds color and makes the dish more inviting. - Bowl Arrangement Tips Layer your ingredients neatly. Start with grains at the bottom. Add roasted chickpeas, fresh veggies, and drizzle sauce on top. Arrange them in sections for a beautiful display. For the full recipe, check the instructions above! {{image_4}} You can switch up the protein in your Chickpea Shawarma Bowl. Try adding grilled chicken for a meaty touch. Chicken pairs well with the spices and adds rich flavor. Simply grill or sauté the chicken with the same spices from the chickpeas. If you prefer plant-based options, use tofu. Tofu absorbs flavors well. Cube it and marinate in the shawarma spices before cooking. You can also use other legumes like lentils or black beans for variety. Each legume brings a unique taste. Including seasonal veggies makes your bowl even better. Think about adding bell peppers, zucchini, or eggplant. These add color and nutrition. Roasting them enhances their natural sweetness, which balances the spices. Pickled vegetables also add a nice zing. Try pickled red onions or cucumbers. They bring acidity that cuts through the richness of the tahini sauce. This contrast makes every bite exciting and fresh. You can change the flavor profile by adjusting the spices. For a milder taste, reduce the cayenne pepper. If you like bold flavors, add cinnamon or allspice. These spices give a warm, earthy note. For dressings, you don’t have to stick with tahini. Try yogurt-based sauces or even a garlic-lemon vinaigrette. Each option changes the bowl's flavor while keeping it fresh and healthy. Explore these variations to make your Chickpea Shawarma Bowl unique! The Full Recipe guides you through the basics, but feel free to get creative. - Refrigerator Storage Guidelines: Place your leftover chickpea shawarma bowl in an airtight container. It will stay fresh in the fridge for up to three days. Keep the tahini sauce separate to avoid sogginess. - Freezing Tips for Chickpeas: If you have leftover roasted chickpeas, you can freeze them. Spread them on a baking sheet and freeze for an hour. Once frozen, transfer them to a freezer bag. They can last up to three months in the freezer. - Best Ways to Reheat Bowls: For the best flavor, reheat your bowl in the oven at 350°F (175°C) for about 10-15 minutes. This keeps the chickpeas crispy. You can also use a microwave, but the texture will change. - Keeping Ingredients Fresh: Add fresh veggies like cucumber and tomatoes after reheating. This keeps them crisp and bright. - How Long Chickpeas Last: Canned chickpeas can last in your pantry for up to three years. Check the can for an expiration date. Once opened, they should be used within three days if stored in the fridge. - Storage Duration for Fresh Veggies: Fresh veggies like cucumbers and tomatoes usually last about a week in the fridge. Store them in the crisper drawer for the best results. To make this Chickpea Shawarma Bowl vegan, simply skip any animal products. The main ingredients are already plant-based. Use extra virgin olive oil for cooking. The tahini sauce is also vegan, made from sesame seeds. Yes, you can use dried chickpeas. Soak them overnight in water. Drain and rinse them before cooking. Boil the soaked chickpeas until tender, about 1-2 hours. This process adds extra flavor and nutrients. If you don’t have tahini, try sunflower seed butter. You can also use almond butter or peanut butter. These options offer a similar creamy texture. Adjust the flavor with lemon juice and a pinch of salt. This dish takes about 40 minutes to prepare. It includes 15 minutes for prep and about 25 minutes for cooking. You can enjoy a healthy meal in less than an hour. Yes, this bowl can be served cold. It makes a great meal prep option. Store it in the fridge and enjoy it later. The flavors will meld nicely, making it even tastier! Chickpea shawarma bowls are a tasty, healthy option for any meal. We explored key ingredients, preparation steps, and ways to customize your dish. Roasting chickpeas makes them crispy, while tahini adds a creamy touch. Remember, your bowls can be made with various proteins and vegetables, allowing endless creativity. Store leftovers properly to enjoy your meal later. Embrace these tips and make a delicious bowl today!$

Savor the flavors of a Chickpea Shawarma Bowl Delight that's both healthy and satisfying! This vibrant dish features crispy roasted chickpeas, fresh veggies, and a creamy tahini sauce that’s sure to tantalize your taste buds. Perfect for lunch or dinner, it's easy to make and packed with nutrients. Click through to explore full recipe details and presentation tips that will impress everyone at your table! Enjoy a delicious meal today!

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons extra virgin olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper (adjust based on your spice preference)

Sea salt and freshly ground black pepper to taste

1 cup cooked quinoa or brown rice (whichever you prefer)

1 cup cherry tomatoes, halved

1 cucumber, diced into small pieces

1/2 red onion, finely chopped

1 cup fresh parsley, roughly chopped

1/2 cup tahini (sesame paste)

Juice of 1 fresh lemon

Water, as needed for desired tahini sauce consistency

Pita bread, toasted (optional, for serving)

Instructions

Begin by preheating your oven to 400°F (200°C) to prepare for roasting the chickpeas.

In a large mixing bowl, add the rinsed chickpeas along with the extra virgin olive oil, ground cumin, ground coriander, smoked paprika, turmeric, cayenne pepper, and a generous pinch of sea salt and black pepper. Toss the mixture thoroughly until the chickpeas are well coated with the spices and oil.

Spread the seasoned chickpeas evenly on a baking sheet in a single layer. Roast them in the preheated oven for 20-25 minutes, or until they become crispy and golden brown, making sure to stir them halfway through for even cooking.

While the chickpeas are roasting, prepare the tahini sauce. In a small bowl, combine the tahini and fresh lemon juice. Gradually add water, whisking continuously until the mixture reaches a smooth and drizzle-able consistency. Season with sea salt to taste for added flavor.

Once the chickpeas are done roasting, take two or three serving bowls and layer them starting with a base of cooked quinoa or brown rice.

Next, top the grains generously with the roasted chickpeas, cherry tomato halves, diced cucumber, finely chopped red onion, and a generous handful of fresh parsley.

Finish off by drizzling the creamy tahini sauce generously over the prepared bowls.

If desired, serve with warmed and toasted pita bread on the side, perfect for scooping up the bowl's delicious contents.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 2-3

Presentation Tips: For an appealing presentation, consider garnishing each bowl with a sprig of parsley and a few extra cherry tomato halves. Serve with the pita bread neatly sliced and arranged alongside for a colorful, inviting dish!