Name: Spiced Chickpea Shawarma Bowl with Roasted Vegetables & Lemony Tahini
Prep time: 35 min
Total time: 35 min
Yield: 2 servings
Ingredients: 1 (15 oz) can chickpeas, drained, rinsed, and patted dry; 1 1/2 tbsp olive oil, divided; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp ground coriander; 3/4 tsp garlic powder; 1/2 tsp ground turmeric; 1/4 tsp cayenne pepper (optional, for heat); Salt and black pepper, to taste; 1 cup cauliflower florets (about 1/4 small head); 1 medium carrot, peeled and sliced into sticks; 1 small red onion, cut into thick wedges; 1/2 cup uncooked bulgur wheat; 1 cup water; 1/4 tsp salt; 1 tbsp chopped fresh parsley (plus more for garnish); For the Lemony Tahini Sauce:; 3 tbsp tahini; 2 tbsp fresh lemon juice; 1/2 clove garlic, finely grated or minced; 2 tbsp water (plus more to thin); 1/4 tsp salt; Toppings:; 2 tbsp pomegranate arils; Warm pita bread (optional, for serving); Chopped cucumber-tomato salad or pickled turnips/olives (optional, for serving)

Spiced Chickpea Shawarma Bowl with Roasted Vegetables & Lemony Tahini

SeededLettuce1130

This Spiced Chickpea Shawarma Bowl captures the vibrant flavors of the Middle East in a hearty, plant-based meal. Aromatic roasted chickpeas and caramelized vegetables are layered on fluffy, herbed bulgur, then finished with a creamy lemon-tahini drizzle for brightness and richness. Pomegranate arils add a pop of sweetness and color, while fresh parsley brings herbal freshness. With a balance of spice, texture, and tang, every bite is both nourishing and exciting. Serve with warm pita or a crisp salad to round out the meal—perfect for a weeknight dinner that feels special.

Ingredients

Instructions

Preheat oven to 400°F (205°C). Line a rimmed baking sheet with parchment paper.
In a bowl, toss drained and patted-dry chickpeas with 3/4 tbsp olive oil, cumin, paprika, coriander, garlic powder, turmeric, cayenne (if using), salt, and black pepper until evenly coated. Spread on half the prepared baking sheet.
On the other half, arrange cauliflower florets, carrot sticks, and red onion wedges. Drizzle with remaining 3/4 tbsp olive oil, season with salt and pepper, and toss to coat. Spread vegetables in a single layer.
Roast for 20 minutes, then toss chickpeas and vegetables. Continue roasting for another 12-15 minutes until chickpeas are crispy and veggies are caramelized at the edges.
While roasting, in a small saucepan bring 1 cup water and 1/4 tsp salt to a boil. Stir in bulgur, cover, and remove from heat. Let steam for 10-12 minutes, then fluff with a fork and stir in chopped parsley.
Whisk together tahini, lemon juice, garlic, salt, and 2 tbsp water in a small bowl. If too thick, add more water 1 tsp at a time until pourable.
To assemble, divide herbed bulgur between two bowls. Top with roasted chickpeas and vegetables. Drizzle generously with lemony tahini sauce. Sprinkle with pomegranate arils and extra parsley.
Serve with warm pita bread and/or a chopped cucumber-tomato salad, pickled turnips, or olives on the side for a full mezze experience.