Crispy Chickpea Shawarma Bowls with Garlic Herb Tahini

Shawarma grew from Levantine street cooking, where bold warm spices define every bite. Here oven-crisped chickpeas wear that classic blend over fluffy quinoa, cool vegetables, and a bright garlic-herb tahini drizzle.

Serves 3

Estimate for one serving

• 520 cal
• 18g protein
• 68g carbs
• 22g fat
• 13g fiber

Every recipe here is free to read.

Ingredients

• 2 (15-oz) cans canned chickpeas
• 3 tbsp olive oil
• 2 tbsp shawarma spice blend
• 1 tsp garlic powder
• 1/2 tsp kosher salt
• 3/4 cup quinoa
• 1 medium English cucumber
• 9 oz cherry tomatoes
• 1/2 small red onion
• 1/2 cup chopped fresh parsley
• 1/4 cup tahini
• 3 tbsp fresh lemon juice
• 2 garlic cloves
• 3 tbsp water

Instructions

1. 1Preheat oven to 425 °F. Drain and rinse chickpeas, pat very dry with a clean towel. Toss on a sheet pan with olive oil, shawarma spice, garlic powder, and salt. Roast 25-28 minutes, shaking once, until crisp and golden.
2. 2Meanwhile, rinse quinoa and cook in water with salt for 15 minutes; fluff and let cool slightly.
3. 3Dice cucumber, halve cherry tomatoes, thinly slice red onion. Toss vegetables with chopped parsley and olive oil.
4. 4Make sauce: finely grate garlic into a bowl, whisk in tahini, lemon juice, water, and salt until creamy and pourable.
5. 5Assemble each bowl with quinoa, roasted chickpeas, vegetable salad, and generous drizzle of garlic herb tahini.