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Shawarma-spiced chickpeas with lemon quinoa, cucumber, tomatoes, and tahini sauce
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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.
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Main Course
Servings: 4
Calories: 546kcal

Ingredients

Shawarma Chickpeas

  • 2 (15 ounce) cans chickpeas, drained and rinsed
  • 1 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp turmeric
  • ½ tsp salt
  • Black pepper, to taste
  • Pinch cayenne (optional)

Lemon Quinoa

  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • Zest of 1 lemon
  • 1 tbsp fresh lemon juice t
  • Salt, to taste

Lemon Tahini Dressing

  • ¼ cup tahini
  • 2 tbsp fresh lemon juice
  • 1 tsp maple syrup
  • 1 small clove garlic, minced
  • ¼ tsp salt
  • 2-3 tbsp water (plus more as needed)

For the Bowls

  • 4 cups chopped romaine (or other lettuce)
  • 1 English cucumber, diced
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, sliced or chopped
  • 4 tbsp hemp hearts
  • 4 tbsp hummus (optional)
  • Lemon wedges (optional)
US Customary - Metric

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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

 


Nutrition

Serving: 1 of 4 servings (without hummus) | Calories: 546kcal | Carbohydrates: 65g | Protein: 22g | Fat: 24g | Saturated Fat: 3g | Fiber: 14g | Sugar: 9g