Chickpea Shawarma Bowls
Cumin-coriander roasted chickpeas, lemony cucumber-tomato salad, and garlicky yogurt over rice—vegetarian shawarma vibes with serious plant protein. Roast chickpeas until crisp-hot; leftovers reheat to 165°F.
🛒Ingredients
- 2 cans (15 ounces each) chickpeas, drained, rinsed, and patted dry
- 2 tablespoons olive oil
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne (optional)
- 3 cups cooked rice or cauliflower rice, hot
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup plain Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon lemon juice
- Fresh parsley or dill
🔧Kitchen Tools Needed
- Sheet pan
- Mixing bowls
- Knife
📝Instructions
- 1
Heat oven to 425°F. Toss chickpeas with oil and spices. Roast 20–25 minutes, shaking once, until browned and steaming hot.
- 2
Mix cucumber, tomatoes, onion, parsley, and a pinch of salt.
- 3
Stir yogurt with garlic, lemon juice, and a pinch of salt.
- 4
Serve chickpeas over hot rice with salad and a generous spoon of garlic yogurt.
- 5
Refrigerate leftovers within 2 hours up to 3 days; reheat chickpeas and rice to 165°F.
🥗Nutrition Information
⚡Calories per serving: 450
🏷️Recipe Tags
❓Frequently Asked Questions
Crispier chickpeas?
Pat very dry and don’t overcrowd the pan.
No yogurt?
Use tahini sauce thinned with lemon and water.
Pita instead of bowls?
Stuff into warm pita with the same toppings.
Food safety?
Serve chickpeas hot from the oven; chill leftovers within 2 hours; reheat to 165°F.
