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- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon smoked paprika - 1 cup cooked quinoa or brown rice - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/2 red onion, finely chopped - 1 cup fresh parsley, chopped - 1/2 cup tahini - Juice of 1 lemon - Water as needed for tahini sauce The chickpeas are the star of this dish. They give flavor and protein. I love how easy it is to make them tasty. You simply rinse and drain the chickpeas. Toss them in olive oil and spices. I often use cumin and coriander for warmth. Smoked paprika adds a nice depth. Next, you can prepare your base. I prefer quinoa or brown rice. Both add a nutty flavor. They also give a nice texture. Then, you can add fresh veggies. Cherry tomatoes and cucumbers bring crunch. Red onion adds a bit of zing. Fresh parsley gives a bright touch. Finally, the tahini sauce ties it all together. Just mix tahini with lemon juice. Thin it out with water if needed. This sauce is creamy and rich. It enhances every bite. You can find the full recipe in the article. Enjoy making your Chickpea Shawarma Bowl! - Preheat your oven to 400°F (200°C). - Gather all ingredients for easy access. - In a bowl, mix the rinsed chickpeas with olive oil, cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and pepper. Toss well to coat the chickpeas evenly. - Spread the chickpeas on a baking sheet in a single layer. - Roast them in the oven for 20-25 minutes. Stir halfway for even cooking. - While the chickpeas roast, make the tahini sauce. - In a small bowl, whisk tahini, lemon juice, and enough water for a smooth sauce. Add salt to taste. - In bowls, layer cooked quinoa or brown rice as the base. - Top with roasted chickpeas, cherry tomatoes, cucumber, red onion, and parsley. - Drizzle the tahini sauce generously over the top. - Serve with warm, toasted pita bread on the side if you like. For the full recipe, check out the details above. Enjoy your healthy meal! To make your chickpeas shine, focus on spices. You can adjust the cayenne pepper to change the heat. For a milder bowl, use less cayenne. If you like spice, add a bit more. Spice blends can really enhance the flavor. Roasting time is key for texture. Roast the chickpeas for 20 to 25 minutes at 400°F (200°C). Check them halfway through. They should be crispy and golden brown. Keep an eye on them to avoid burning. Getting the tahini sauce right is easy. Start with tahini and lemon juice. Add water slowly until it reaches your desired thickness. You want it smooth and drizzle-able. Adding salt will enhance the taste, so don't skip it. You can create flavor variations for the tahini sauce. Try adding garlic for a punch. A bit of maple syrup can add sweetness. Experiment with herbs like parsley or cilantro for a fresh twist. The way you arrange your bowl matters. Start with the quinoa or rice at the base. Next, add the roasted chickpeas. Then layer on the cherry tomatoes, cucumbers, and onions. This creates a colorful display. Garnishing can take your bowl to the next level. Sprinkle fresh parsley on top for color. A drizzle of tahini sauce adds both flavor and beauty. A few slices of lemon can brighten the dish visually. For the full recipe, check the earlier section! {{image_2}} You can add grilled chicken or tofu for extra protein. Grilled chicken pairs well with the spices. Tofu is a great choice for a vegan option. Marinate tofu for even more flavor. Both options boost the meal's nutrition and taste. Incorporate roasted or sautéed vegetables for more color and flavor. Bell peppers, zucchini, or spinach are great choices. You can also add seasonal vegetables like asparagus in spring or squash in fall. This keeps your meal fresh and exciting. Substituting quinoa for rice makes this dish gluten-free. Quinoa has a nice texture and is full of protein. You can also try gluten-free grains like millet or farro. For low-carb options, use lettuce wraps instead of pita bread. This keeps the meal light and refreshing. You can keep leftover Chickpea Shawarma Bowl in the fridge. Use an airtight container to store it. This helps keep the flavors fresh and prevents spills. Enjoy leftovers within three days for the best taste. When reheating, use a microwave or stovetop. Heat only what you will eat to maintain quality. You can freeze chickpeas and tahini sauce separately. This keeps them fresh for longer. Place the chickpeas in a freezer-safe bag. Squeeze out the air before sealing. For tahini sauce, store it in a jar and leave some space at the top. If you want to freeze assembled bowls, do so without toppings like cucumbers and tomatoes. They are best fresh. Chickpeas can last about three to four days in the fridge. The tahini sauce also lasts about a week. If you freeze them, they can last up to three months. Always check for signs of spoilage. If you see mold or smell something off, it’s best to toss it. Enjoy your Chickpea Shawarma Bowl fresh for the best flavor! A Chickpea Shawarma Bowl is a tasty and healthy meal. It features roasted chickpeas, spices, and fresh veggies. You start with a base of cooked quinoa or brown rice. Then, you add roasted chickpeas seasoned with cumin, coriander, and paprika. Top it off with cherry tomatoes, cucumber, red onion, and parsley. Finally, drizzle a creamy tahini sauce on top for extra flavor. This dish is colorful and packed with nutrition. Yes, you can make parts of this Chickpea Shawarma Bowl ahead of time. Roast the chickpeas and prepare the tahini sauce in advance. Store them in airtight containers in the fridge. The roasted chickpeas stay crispy for days. You can also cook the quinoa or rice ahead of time. Just reheat everything when you're ready to eat. This recipe is perfect for meal prep. You can prepare all the ingredients in bulk. Roast a large batch of chickpeas and cook extra grains. Portion them into containers for easy lunches or dinners. You can mix and match the veggies for variety. This way, you enjoy a fresh meal without spending too much time cooking each day. You can easily adapt this dish for different diets. For a vegan option, this recipe is already vegan-friendly. To make it gluten-free, use quinoa instead of rice. If you have nut allergies, check your tahini for any nut content. You can swap tahini with sunflower seed butter for a nut-free version. Feel free to add or remove veggies to suit your taste and needs. A Chickpea Shawarma Bowl is a simple, tasty dish. We explored the main ingredients, like chickpeas and spices, to create this meal. I shared steps on preparing, cooking, and serving. You can customize it with proteins and veggies that you like. Remember to store leftovers properly so nothing goes to waste. Whether you want a quick meal or to impress guests, this bowl is a winner. Enjoy making it your way!

Chickpea Shawarma Bowl

Indulge in a flavorful Chickpea Shawarma Bowl that's not only delicious but also easy to make! This vibrant meal features roasted chickpeas seasoned with cumin and paprika, served over a bed of quinoa or brown rice, and topped with fresh veggies and a creamy tahini sauce. Perfect for a quick lunch or dinner, this recipe will satisfy your cravings for Middle Eastern cuisine. Click through to discover the full recipe and elevate your dining experience!
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Ingredients
  

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

1 tablespoon ground cumin

1 tablespoon ground coriander

1 teaspoon smoked paprika

1/2 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

1 cup cooked quinoa or brown rice

1 cup cherry tomatoes, halved

1 cucumber, diced

1/2 red onion, finely chopped

1 cup fresh parsley, chopped

1/2 cup tahini

Juice of 1 lemon

Water as needed for tahini sauce

Pita bread, toasted, for serving (optional)

Instructions
 

Preheat your oven to 400°F (200°C).

    In a mixing bowl, combine the rinsed chickpeas with olive oil, cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and pepper. Toss well to coat the chickpeas evenly.

      Spread the chickpeas onto a baking sheet in a single layer and roast in the oven for 20-25 minutes, or until they are crispy and golden brown, stirring halfway through.

        While the chickpeas are roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, and enough water to achieve a smooth, drizzle-able consistency. Season with salt to taste.

          In serving bowls, layer the quinoa or brown rice as a base. Top with roasted chickpeas, cherry tomatoes, diced cucumber, red onion, and fresh parsley.

            Drizzle generously with the tahini sauce over the top.

              Serve with warmed toasted pita bread on the side, if desired.

                Prep Time: 15 mins | Total Time: 40 mins | Servings: 2-3