Chickpea Shawarma Bowls
Ingredients
The chickpeas
-
1
15 ounce can
chickpeas, rinsed and drained
-
1
tablespoon
olive oil
-
1
teaspoon
ground cumin
-
½
teaspoon
garlic powder
-
½
teaspoon
smoked paprika
-
½
teaspoon
kosher salt
-
¼
teaspoon
turmeric
The Lemon Tahini Dressing
-
⅓
cup
tahini
-
1
clove
garlic, minced
-
1½
lemons
juiced (about 4 tablespoons)
-
⅓
cup
hot water
-
to taste
kosher salt and black pepper
The Bowls
-
1½
cups
chopped Romaine lettuce
-
1
cup
halved cherry or grape tomatoes
-
1
cup
chopped seedless cucumber
-
¼
cup
sliced red onion
-
to taste
pita chips, or store bought
-
to taste
tzatziki sauce
-
¼
cup
chopped Italian parsley
-
to taste
crumbled feta cheese
Instructions
- Preheat the oven to 400°F.
- In a bowl, mix chickpeas with olive oil and spices until well coated.
- Spread the chickpeas on a baking sheet and roast for 25-30 minutes until crispy.
- While the chickpeas roast, prepare the lemon tahini dressing by whisking tahini, garlic, lemon juice, and water together. Season with salt and pepper.
- To assemble, place your base (quinoa, rice, or cauliflower rice) in a bowl.
- Top with roasted chickpeas, lettuce, tomatoes, cucumbers, red onion, pita chips, tzatziki, parsley, and feta.
- Drizzle with lemon tahini dressing and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
262
Total fat
17g
Total carbohydrates
22g
Total protein
10g
Sodium
599mg
Cholesterol
0mg
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