Chickpea Shawarma Bowls
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Two Peas & Their Pod · by Maria Lichty★ 5.0 (5)

Chickpea Shawarma Bowls

NUTRITION · PER SERVING50M COOK
CAL 27%·PRO 40%
CARBS 59G44% OF CAL
12G FIBER0G ADDED0G INTRINSIC37G OTHER11G TOTAL SUGAR
FAT 25G43% OF CAL
5G SAT20G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Roasted spiced chickpeas served over quinoa with fresh vegetables, tahini sauce, and pita. A satisfying, make-ahead Mediterranean bowl.

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Nutrition & ingredients

Ingredients

serves 4
  • 15 ounce 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
  • 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)
  • 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
PREP
20M
SODIUM
1083MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.