Go Back

Chickpea Shawarma Bowls

These simple and fresh bowls are a favorite meal at our house! Enjoy them for an easy dinner or meal prep them to take for healthy on the go lunches!

Recipe from Two Peas & Their Pod

5 from 2 votes


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

For the Bowls:

  • Cooked quinoa rice, or cauliflower rice
  • 1 1/2 cups chopped Romaine lettuce
  • 1 cup halved cherry or grape tomatoes
  • 1 cup chopped seedless cucumber
  • 1/4 cup sliced red onion
  • Pita chips or store bought
  • Tzatziki sauce
  • 1/4 chopped Italian parsley
  • Crumbled feta cheese


  • 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.