Description
Discover the vibrant and wholesome Chickpea Shawarma Bowls, packed with aromatic spices and fresh vegetables. This easy-to-make recipe combines roasted chickpeas seasoned with traditional shawarma spices, fluffy quinoa, and crisp veggies for a nourishing plant-based meal perfect for lunch or dinner.
Ingredients
Scale
Chickpeas and Seasoning
- 1 can chickpeas, drained and rinsed
- 2 tbsp olive oil
- 2 tsp ground cumin
- 2 tsp ground paprika
- 1 tsp ground turmeric
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Salad and Garnish
- 2 cups cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 avocado, sliced
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the chickpeas, which will infuse them with crispy texture and deepen the shawarma flavor.
- Season Chickpeas: In a mixing bowl, toss the drained and rinsed chickpeas with olive oil, ground cumin, paprika, turmeric, garlic powder, onion powder, salt, and pepper until they are evenly coated with the spices.
- Roast Chickpeas: Spread the seasoned chickpeas in a single layer on a baking sheet. Roast them in the preheated oven for 20-25 minutes, stirring halfway to ensure even crisping.
- Cook Quinoa: While the chickpeas roast, cook the quinoa according to the package instructions until fluffy and tender. Set aside and keep warm.
- Assemble Bowls: In serving bowls, create layers starting with cooked quinoa, then add the roasted chickpeas, cherry tomatoes, diced cucumber, and sliced avocado to build a balanced and colorful bowl.
- Garnish and Serve: Finish by garnishing the bowls with fresh parsley to add a herbaceous note and enjoy the bowl warm or at room temperature.
Notes
- For extra crispiness, you can drizzle a little more olive oil on the chickpeas before roasting.
- Feel free to substitute quinoa with couscous or rice based on your preference.
- This bowl is great for meal prep and can be stored in the fridge for up to 3 days.
- Add a squeeze of lemon juice or a dollop of tahini sauce for added flavor.
- Ensure chickpeas are well-drained to avoid sogginess during roasting.
