Chickpea Shawarma Bowls-Middle-Eastern inspired bowls are great for easy dinners and can be meal prepped in advance for simple grab and go lunches!
We just shared 25 Easy Weeknight Dinner Recipes that we know you will love. It is always nice to have a solid list of easy dinner recipes on hand, especially during the busy back to school season.
Well, we have one more easy dinner recipe for you today. These Chickpea Shawarma Bowls are a dinnertime favorite. We make them all of the time and every time I polish off my bowl with a smile. They are SO good!
We are all about getting quick and easy meals on the dinner table every night. Life is busy and we have two crazy boys to feed. When 5:00 hits they want dinner ASAP! Yes, we eat at 5:00, I know that is early for some, but our boys are hungry hippos when the clock strikes 5, so we eat early. I am ok with that because I am always ready for dinner, especially when these bowls are on the menu!
So why do we love these bowls so much? They are:
A few tips for these easy Chickpea Shawarma Bowls:
- The roasted, spiced chickpeas add flavor, crunch, and protein to the bowls. While the chickpeas are roasting, you can prep everything else for the bowls.
- For the base of the bowls, you can use brown rice, basmati rice, quinoa, or cauliflower rice. We like to use quinoa for a double dose of protein. If you prefer a salad, you can use greens as the base of the bowls.
- The lemon tahini dressing is super simple to make and so good drizzled over the bowls. You can find tahini at any grocery store. FYI-tahini is a paste made from ground sesame seeds.
- Top the bowls with tomatoes, cucumbers, the roasted chickpeas, red onion, tzatziki sauce, pita chips, feta cheese, parsley, and the lemon tahini dressing.
- You can use store bought pita chips or make easy homemade pita chips.
- These bowls are very customizable. If you are vegan, you can leave off the tzatziki sauce and feta cheese. If you are gluten-free, you can leave off the pita chips. Feel free to add more toppings if you wish. Chicken, roasted vegetables, or kalamata olives would also be good.
- You can meal prep these bowls in advance and keep them in the fridge for easy, on the go lunches. Just keep the tzatziki sauce and tahini dressing in little containers on the side. Also, don’t put the pita chips on until ready to eat.
So what’s for dinner tonight? Your answer should be Chickpea Shawarma Bowls. They are an easy dinner winner!
Looking for more easy dinner recipes? Check out our favorite 25 Easy Weeknight Dinners! And if you need more help with meal planning and meal prep, make sure you sign up for Sweet Peas Meals! We will help you get dinner on the table every single night!
Chickpea Shawarma Bowls
For the chickpeas:
- 1 15 oz can chickpeas, rinsed and drained
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon tumeric
For the Lemon Tahini Dressing:
- 1/3 cup tahini
- 1 clove garlic minced
- 1 1/2 lemons juiced (about 4 tablespoons)
- 1/3 cup hot water
- Kosher salt and black pepper to taste
- Preheat oven to 400 degrees F.
- In a medium bowl, combine the chickpeas, olive oil, cumin, garlic powder, smoked paprika, salt, and tumeric. Stir until chickpeas are well coated. Place on a large baking sheet and roast the chickpeas for 25-30 minutes, or until chickpeas are crispy.
- While the chickpeas are roasting, make the lemon tahini dressing. In a small bowl or jar, whisk together the tahini, garlic, lemon juice, and, water. Season with salt and pepper, to taste. If the dressing is too thick, add a little more water and whisk again.
- To assemble the bowls, place quinoa, rice, or cauliflower rice in the bottom of a bowl. Top with chopped lettuce, tomatoes, cucumbers, red onion, pita chips, tzatziki sauce, parsley, and feta cheese. Drizzle with lemon tahini dressing. Serve immediately.
- Note-you can prepare these bowls in advance. Place ingredients in a container and store in the fridge. Make sure you keep the tzatziki sauce and tahini dressing on the side until ready to serve. Also, leave off the pita chips until ready to eat. Will keep in the fridge for 3-4 days.
Have you tried this recipe?
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