Shawarma Spiced Chickpea Bowls

Ingredients

• 30 oz Canned chickpeas, drained and rinsed
• 3 tbsp Olive oil
• 2 tsp Ground cumin
• 1 tsp Smoked paprika
• 0.5 tsp Turmeric
• 3 cups Cooked quinoa or couscous
• 1 large English cucumber, diced
• 1 cup Cherry tomatoes, halved
• 0.25 cup Red onion, thinly sliced
• 0.25 cup Tahini
• 2 tbsp Lemon juice
• 0.25 cup Fresh parsley, chopped(optional)

Instructions

1. 1

   Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

2. 2

   Pat the chickpeas completely dry with a kitchen towel to ensure they get crispy.

3. 3

   In a bowl, toss chickpeas with olive oil, cumin, paprika, turmeric, salt, and pepper until evenly coated.

4. 4

   Spread the chickpeas on the baking sheet and roast for 20-25 minutes, shaking halfway through, until golden and slightly crunchy.

5. 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. 6

   Prepare the bowl base by portioning the cooked quinoa into four serving bowls.

7. 7

   Top each bowl with the roasted chickpeas, diced cucumber, cherry tomatoes, and red onion.

8. 8

   Drizzle generously with the tahini dressing and garnish with fresh parsley before serving.