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- 1 can (15 oz) chickpeas, drained and rinsed - 1 cup cooked quinoa or bulgur wheat - 1 cup cherry tomatoes, halved - 1 cucumber, diced into bite-sized pieces - 1/4 red onion, thinly sliced - 1 ripe avocado, sliced - 1/4 cup fresh parsley, finely chopped - 2 tablespoons extra virgin olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1/2 teaspoon cayenne pepper (adjust to your heat preference) - Sea salt and freshly cracked black pepper to taste - 1/4 cup tahini sauce (store-bought or homemade) - Juice of 1 medium-sized lemon - Additional vegetables like bell peppers or carrots - Toppings such as feta cheese or nuts {{ingredient_image_2}} To start, you need to preheat your oven to 425°F (220°C). Next, grab a mixing bowl. In this bowl, combine the drained chickpeas with olive oil, ground cumin, ground coriander, smoked paprika, garlic powder, cayenne pepper, sea salt, and freshly cracked black pepper. Stir everything well until the chickpeas are fully coated in the spice mix. Now, it’s time to roast the chickpeas! Spread the seasoned chickpeas in a single layer on a baking sheet. Place this sheet in your preheated oven. Roast the chickpeas for 25 to 30 minutes. Shake the pan halfway through to ensure even roasting. You want them to be crispy and golden brown. While the chickpeas roast, focus on cooking the base. You can use either quinoa or bulgur. Follow the package instructions for the grain you choose. When it's done, fluff it gently with a fork and set it aside to cool slightly. This fluffy base is key to making your bowl hearty and filling. Now comes the fun part: assembling your bowl! Start by putting a generous scoop of the fluffy quinoa or bulgur as your base layer in each serving bowl. Next, layer the crispy chickpeas on top of the grain. Then, add the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and elegant avocado slices. This colorful mix makes the bowl look vibrant and fresh. For the finishing touches, generously drizzle tahini sauce over everything. This creamy sauce adds a rich flavor. To give it more color and taste, sprinkle freshly chopped parsley on top. Finally, squeeze fresh lemon juice over the entire bowl. This adds a zesty brightness that takes the flavors to the next level. To make crispy chickpeas, preheat your oven to 425°F (220°C). This high heat helps them get golden and crunchy. Spread the seasoned chickpeas in a single layer on a baking sheet. Roast them for 25-30 minutes. Make sure to shake the pan halfway through for even cooking. This way, you avoid soggy bits and get a perfect crunch. You can adjust flavors and ingredients to suit your taste. If you want a milder flavor, use less cayenne pepper. You can also add more spices like turmeric or coriander. For a vegan option, this recipe is already plant-based! To make it gluten-free, use quinoa instead of bulgur wheat. Both grains work well in this dish. To make your bowl look great, arrange the ingredients neatly. Start with quinoa as the base and layer on chickpeas, tomatoes, and cucumbers. Place the avocado slices on top for a pop of color. Drizzle tahini sauce on the bowl and finish with a sprinkle of parsley. Adding lemon wedges on the side adds a nice touch. A sprinkle of smoked paprika can enhance the look too. Pro Tips Perfectly Roasted Chickpeas: Ensure that your chickpeas are completely dry before tossing them in oil and spices. This will help them achieve that desired crunchiness during roasting. Customizable Heat Levels: Feel free to adjust the cayenne pepper according to your spice tolerance. You can also substitute with paprika for a milder flavor. Freshness Matters: Use fresh lemon juice and high-quality tahini for the best flavor. The freshness will elevate the entire dish and enhance the taste of each ingredient. Ingredient Prep Ahead: Chop your vegetables and prepare the tahini sauce in advance. This will save you time during assembly and make it easy to whip up a delicious meal quickly! {{image_4}} You can add grilled chicken or tofu to your bowl. Chicken gives a nice, hearty flavor. It pairs well with the spices. Tofu is a great choice for a plant-based meal. Just grill or sauté it with some spices for extra taste. You can switch up the base grains or greens. Try brown rice, farro, or even leafy greens. Each option adds a unique flavor and texture to your bowl. Quinoa is light and fluffy, but don’t be afraid to experiment! For a twist, you might want to try some Southwest-inspired ingredients. Add black beans, corn, or avocado for a fresh spin. You can also focus on Mediterranean flavors. Consider olives, feta cheese, or za’atar seasoning. Each change makes the dish your own! Store your Chickpea Shawarma Bowl in an airtight container. This keeps it fresh longer. Glass or BPA-free plastic containers work best. You can keep it in the fridge for up to three days. For best taste, separate the chickpeas from the veggies. The chickpeas stay crunchy this way. To reheat roasted chickpeas, use an oven or air fryer. Preheat your oven to 350°F (175°C) and spread the chickpeas on a baking sheet. Heat them for 10 minutes. This helps them stay crispy. For the bowl, use the microwave for the quinoa or bulgur. Heat it for 30 seconds, stirring after each interval. Add chickpeas and veggies after reheating. Get ready by prepping your ingredients in advance. Drain and rinse the chickpeas a day before. You can also chop the veggies ahead of time. Store them in separate containers. Cook your quinoa or bulgur and cool it before storing. When you’re ready to eat, just assemble everything in minutes. This makes meals quick and easy! If you don't have tahini, you can use peanut butter or sunflower seed butter. Both will add a creamy texture. You can also blend sesame seeds with a bit of oil for a homemade option. Each choice will bring its own flavor to your bowl. Yes, you can prepare the chickpeas and grains ahead of time. Store them in the fridge for up to three days. Chop the vegetables and keep them in separate containers to keep them fresh. Assemble your bowl just before serving for the best taste. To adjust spice, simply change the amount of cayenne pepper. If you want it milder, use less cayenne or omit it. For more heat, add extra cayenne or a dash of hot sauce. Everyone has different spice preferences, so make it yours! - Is this recipe suitable for meal prep? Yes, this recipe is perfect for meal prep! You can portion out the ingredients into containers for quick meals. Just reheat your chickpeas and grains, and add fresh veggies when you're ready to eat. - What are some side dishes to serve with it? Some great sides include hummus with pita, a simple green salad, or roasted vegetables. A refreshing yogurt sauce can also complement the flavors nicely. Feel free to mix and match to find your favorite pairings! You’ve learned how to create a tasty veggie bowl with chickpeas, quinoa, and fresh veggies. We covered spices, cooking methods, and creative toppings. Remember, you can customize your bowl to suit your taste. Use my tips for perfect roasting and storing your leftovers. Enjoy your meal prep and all the delicious variations available. With these steps, you're ready to impress yourself and others with this flavorful dish. Your kitchen skills will shine through each bite!

Chickpea Shawarma Bowl Delight

A vibrant and nutritious bowl featuring crispy chickpeas, fresh vegetables, and a creamy tahini sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mediterranean
Servings 2
Calories 400 kcal

Ingredients
  

  • 1 can chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon cayenne pepper
  • to taste sea salt and freshly cracked black pepper
  • 1 cup cooked quinoa or bulgur wheat
  • 1 cup cherry tomatoes, halved
  • 1 whole cucumber, diced into bite-sized pieces
  • 0.25 whole red onion, thinly sliced
  • 1 whole ripe avocado, sliced
  • 0.25 cup fresh parsley, finely chopped
  • 0.25 cup tahini sauce
  • 1 medium lemon, juiced

Instructions
 

  • Preheat your oven to 425°F (220°C). In a mixing bowl, combine the drained chickpeas with olive oil, ground cumin, ground coriander, smoked paprika, garlic powder, cayenne pepper, sea salt, and freshly cracked black pepper. Stir well until the chickpeas are evenly coated in the spice mixture.
  • Spread the seasoned chickpeas in a single layer on a baking sheet. Place them in the preheated oven and roast for 25-30 minutes, or until they are crispy and golden brown, shaking the pan halfway through the cooking time for even roasting.
  • While the chickpeas are roasting, cook the quinoa or bulgur according to the package instructions. Once it’s cooked, fluff it gently with a fork and set aside to cool slightly.
  • While everything is cooking, chop the cherry tomatoes, cucumber, red onion, and ripe avocado. Arrange them neatly in small bowls or on a cutting board for easy assembly later.
  • In each serving bowl, start with a generous scoop of the fluffy quinoa or bulgur as your base layer.
  • Layer the crispy chickpeas on top of the quinoa, followed by the halved cherry tomatoes, diced cucumber, thinly sliced red onion, and elegantly arranged avocado slices.
  • Generously drizzle tahini sauce over the assembled ingredients in the bowl. For an extra burst of color and flavor, sprinkle freshly chopped parsley over the top.
  • Squeeze fresh lemon juice over the entire bowl to add a zesty brightness that enhances all the flavors.

Notes

For an eye-catching display, serve the bowls with extra lemon wedges on the side.
Keyword bowl, chickpeas, healthy, shawarma, vegetarian