Shawarma Spiced Chickpea Bowls
A vibrant Mediterranean-inspired bowl featuring protein-rich chickpeas roasted in aromatic spices served over fluffy quinoa with a zesty tahini dressing.
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Ingredients
- 30 oz Canned chickpeas, drained and rinsed
- 3 tbsp Olive oil
- 2 tsp Ground cumin
- 1 tsp Smoked paprika
- 1/2 tsp Turmeric
- 3 cups Cooked quinoa or couscous
- 1 large English cucumber, diced
- 1 cup Cherry tomatoes, halved
- 1/4 cup Red onion, thinly sliced
- 1/4 cup Tahini
- 2 tbsp Lemon juice
- 1/4 cup Fresh parsley, chopped(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- 2
Pat the chickpeas completely dry with a kitchen towel to ensure they get crispy.
- 3
In a bowl, toss chickpeas with olive oil, cumin, paprika, turmeric, salt, and pepper until evenly coated.
- 4
Spread the chickpeas on the baking sheet and roast for 20-25 minutes, shaking halfway through, until golden and slightly crunchy.
- 5
While chickpeas roast, whisk together the tahini, lemon juice, and a splash of warm water in a small bowl until a creamy dressing forms.
- 6
Prepare the bowl base by portioning the cooked quinoa into four serving bowls.
- 7
Top each bowl with the roasted chickpeas, diced cucumber, cherry tomatoes, and red onion.
- 8
Drizzle generously with the tahini dressing and garnish with fresh parsley before serving.
Nutrition per Serving
410
Calories
14g
Protein
52g
Carbs
18g
Fat
12g
Fiber
4g
Sugar
580mg
Sodium
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