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overhead shot of chickpea shawarma bowl topped with chickpeas, tomatoes, cucumbers, red onions, and quinoa

Chickpea Shawarma Bowls

Course: Entree
Cuisine: Middle Eastern Inspired
Keyword: chickpea shawarma recipe, vegan recipes for dinner, vegan shawarma
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 bowls
Calories: 876kcal
Author: Ashley
These Chickpea Shawarma Bowls are so simple yet so delicious! An easy plant based recipe with roasted chickpeas in shawarma inspired spices and lemon tahini dressing. Ready in about 30 minutes and perfect for meal prep, too. Vegan and gluten free friendly.
Print Recipe

Ingredients

Roasted Chickpeas

  • 1 (15 ounce) can chickpeas drained, dried well and loose skins removed
  • 1 tablespoon olive oil
  • 1 teaspoon cumin
  • ½ heaping teaspoon ground coriander
  • ½ heaping teaspoon turmeric
  • ½ teaspoon ground cinnamon
  • ½ teaspoon paprika
  • ¼ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

Bowls

  • 2 cups cooked quinoa
  • 4 cups chopped romaine lettuce
  • 1 medium cucumber thinly sliced
  • ½ small red onion thinly sliced
  • ½ cup cherry tomatoes halved

Lemon Tahini Dressing

  • ¼ cup tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 tablespoon rice vinegar
  • 1 teaspoon minced garlic
  • ½ teaspoon fine sea salt to taste
  • 1-2 tablespoons non-dairy milk or water for thinning as needed

Instructions

  • Roast Chickpeas: Preheat oven to 400ºF and line medium baking sheet with parchment paper. Make sure chickpeas are completely dry and loose skins removed. In medium bowl add oil, chickpeas, and seasonings. Mix to combine and transfer to baking sheet. Bake for about 25-30 minutes, until crispy. Remove pan from oven and allow chickpeas to cool.
  • Meanwhile, prepare the quinoa and chop vegetables.
  • Make the dressing: In a food processor, small blender or using an immersion blender, combine all dressing ingredients until smooth. Add water or non-dairy milk (for creamier texture) to thin dressing as desired.
  • Assemble bowls: Distribute romaine and quinoa into two bowls. Add roasted chickpeas, sliced cucumber, red onion, tomatoes and drizzle with a generous serving of lemon tahini dressing. Enjoy!

Notes

STORAGE - all components of bowls can be prepped 2-3 days ahead and stored in separate airtight containers in the fridge.

Nutrition

Serving: 1 bowl | Calories: 876kcal | Carbohydrates: 118g | Protein: 35g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 14g | Sodium: 1224mg | Potassium: 1652mg | Fiber: 27g | Sugar: 17g | Vitamin A: 8793IU | Vitamin C: 31mg | Calcium: 260mg | Iron: 13mg