Weeknight · 15–30 min

Crispy Chickpea Shawarma Bowls

Name: Crispy Chickpea Shawarma Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 ⅔ cans (drained) Chickpeas; 1 tbsp olive oil; 2 tsp cumin, paprika, coriander, cinnamon; ¼ tsp salt; 1 ½ cups cooked quinoa; 1 cup cucumber, diced; 1 cup tomatoes, diced; ¼ onion, red, thinly sliced; 2 tbsp tahini; ⅔ cup high-protein soy yogurt; 1 tbsp lemon juice; 1 clove garlic, grated

Chickpeas roasted with shawarma spices turn crisp outside and creamy inside. Pile them over quinoa with cucumber and tomato, then pour on the tahini-yogurt sauce you'll want on everything. It's a great one for vegans and meat-eaters to share.

Hands-on: 10 min
Hands-off: 20 min
Total: 30 min
Dishes: 2

30gprotein715cal94gcarbs27gfatper serving · $3.54

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Skilloven · air-fryer

Method

1
Heat the oven to 425°F. Pat the chickpeas very dry, then toss with oil, spices and salt on a sheet pan.
2
Roast until crisp and deeply golden, shaking the pan halfway.
3
While the chickpeas roast, dice the cucumber and tomatoes and thinly slice the red onion.
4
Meanwhile, whisk the tahini sauce with a splash of water until pourable.
5
Build bowls with quinoa, cucumber, tomato and onion. Top with the hot chickpeas and lots of sauce.

Storage

Store the chickpeas separately and re-crisp them. The sauce keeps 5 days.

Good to know

Swapping to tofu? Cube it, add 1 tbsp cornstarch to the spice mix, and roast for 25 minutes.

Nutrition

per serving

Calories: 715
Protein: 30g
Carbs: 94g
Fat: 27g
Fiber: 22g
Sodium: 830mg

Contains soyContains sesameGluten-freePeanut-free

Calculated from ingredient reference data. Brand labels vary.

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Crispy Chickpea Shawarma Bowls

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