Chickpea Shawarma Bowl with Lemon Quinoa

This high-protein chickpea shawarma bowl is loaded with spiced chickpeas, lemon quinoa, fresh veggies, and drizzled with creamy tahini dressing.

Disclosure: This post may contain affiliate links, earning us a small commission from qualifying purchases at no extra cost to you.

This Chickpea Shawarma Bowl with Lemon Quinoa is one of our favorite Mediterranean-inspired recipes thanks to the complexity of the flavors that pair perfectly with the crisp veggies. Chickpeas are roasted in delicious shawarma seasonings, while quinoa takes on a fresh lemon flavor that is subtle, yet satisfying. Bowls are assembled with fresh romaine, cucumbers, red onions, and tomatoes and drizzled with a light lemon tahini dressing.

Just like our Quinoa & Edamame Power Bowl and our Thai Peanut Noodle Bowl, this has become a lunchtime favorite that works wonderfully for meal prep.

Elements of the Perfect Vegan Shawarma Bowl

Crispy, Seasoned Chickpeas – The chickpeas in this high-protein quinoa bowl are coated in warm shawarma spices and roasted to perfection, leaving a slight crunchiness in every bite.

Lemon-infused Quinoa – This quinoa is far from boring. Vegetable broth and fresh lemon zest and juice leave it tasting bright and flavorful.

Creamy Tahini Dressing – This light dressing comes together easily by combining tahini, fresh lemon juice, maple syrup, minced garlic, salt, and water (to thin).

Boost of Satiating Protein – Chickpeas, quinoa, and hemp seeds provide 22g of satiating plant-based protein.

Variety of Textures – Crisp vegetables, crunchy chickpeas, fluffy quinoa, and creamy dressing and hummus give this dish a variety of palate-satisfying textures.

Build Your Own Bowl

The best thing about grain bowls is their versatility! Build your own vegan shawarma bowl with simple ingredient swaps that suit your taste, or use whatever you happened to have on hand.

Choose your grain: Try brown rice, couscous, farro, bulgur, quinoa, or short-grain pasta, like orzo.

Add vegetables: Our favorites are red or green bell peppers, shredded carrots, roasted corn or cauliflower, steamed broccoli, spinach or kale leaves, diced cucumber, and cherry tomatoes.

Pick a protein: Plant-based options include lentils, black beans, white beans, chickpeas, crispy tofu, or cooked tempeh.

Enhance with toppings: Things like olives, avocado, pumpkin seeds, hemp seeds, toasted almonds, and fresh herbs add next level texture and flavor to this bowl.

Finishing touches: Drizzle with your favorite dressing, or add a spoonful of hummus or a dollop of sour cream.

How to Make Chickpea Shawarma Bowl with Lemon Quinoa

See the full recipe card with measurements and instructions below.

What You’ll Need

Shawarma Chickpeas:

• Canned chickpeas
• Olive oil
• Ground cumin
• Smoked paprika
• Ground coriander
• Garlic powder
• Onion powder
• Turmeric
• Salt
• Black Pepper
• Cayenne (optional)

Lemon Quinoa:

• Quinoa
• Vegetable broth
• Fresh lemon juice
• Fresh lemon zest
• Salt

Lemon Tahini Dressing

• Tahini
• Fresh lemon juice
• Maple syrup
• Garlic
• Salt
• Water

For the Bowls:

• Romaine
• English cucumber
• Cherry tomatoes
• Red onion
• Hemp hearts
• Hummus (optional)
• Lemon wedges (optional)

How to Make This Recipe

1. Preheat the oven. Prep the oven by preheating it to 425℉ (220℃). Line a baking sheet with parchment paper, or grease it with olive oil cooking spray.

2. Make the chickpeas. In a large bowl, toss the drained and rinsed chickpeas with the olive oil and all of their spices. Spread them onto a prepared baking sheet and roast them for 25-30 minutes, stirring them halfway, until lightly crisp.

3. Cook the quinoa. Follow the package instructions to cook the quinoa using the vegetable broth in place of water. Stir the lemon zest, lemon juice, and salt (to taste) into the cooked quinoa.

4. Make the dressing. Whisk together the tahini, lemon juice, maple syrup, garlic, salt, and 2 tablespoons of water until smooth. Add more water as needed to reach a pourable dressing-like consistency.

5. Assemble the bowls. Divide the lemon quinoa into four bowls. Top each with the roasted chickpeas, romaine lettuce, cucumber, tomatoes, and red onion. Drizzle with the lemon tahini dressing and serve the bowls with a dollop of hummus, a large sprinkle of hemp seeds, and lemon wedges. Enjoy!

Notes & Storage

Storage: Store the chickpeas, quinoa, fresh vegetables, and dressing in separate containers in the refrigerator for up to 4 days. For the best texture, assemble the chickpea shawarma bowls just before serving.

Notes:

• Chickpea roasting tips: Don’t overcrowd the baking sheet. Spread the chickpeas out in a single layer, allowing space for them to crisp up.
• Boost the protein: Add extra protein to this bowl by adding chunks of tofu or tempeh.
• Why we added hemp seeds: Hemp seeds add additional plant-based protein and are rich in healthy omega fatty acids.
• Adjust the seasonings: Be sure to taste the quinoa and chickpeas before serving. Add extra salt or other seasonings as needed.
• Customize the toppings: Try adding Kalamata olives, fresh parsley (or other herbs), avocado, or chopped nuts. Play around with different combinations each time you make this chickpea quinoa bowl.