This Chickpea Shawarma Bowl is incredibly easy to make, gluten-free, and Vegan. Served on a bed of hummus, salad, and garlic sauce, you’ll be making this over and over again.
Being half Armenian, I grew up eating very very good. Shawarma was one of my favorite meals because of all the delicious flavors combined and marinated on beef or chicken. It was heaven in a wrap. Today, I am making a vegan version of this scrumptious dish and I gotta tell ya…it’s GOOD!
I do want to note that I tried this recipe in two ways to keep it vegan: chickpeas and tofu. The tofu was also absolutely delicious. I did the same seasonings, added a splash of lemon juice, and pan-fried it. Just be sure to squeeze out excess liquid by laying a towel or paper towel with a plate on top.
Side Dishes and Sauces
- Rice: You can serve this with cooked rice and added a tablespoon of vegan butter and a dash of salt for flavor. Sprinkle some sumac right on top and serve.
- Labneh: You can certainly buy labneh in certain grocery stores, but making it your own is sooo easy to do. You just need 24 hours to let the yogurt release all the moisture. It’s another ultimate side dish or appetizer to include with this dish. You can try my Labneh With Figs and Honey. It’s sweeter but you can omit the sweetness and fruit and use sumac, crush garlic, olive oil, or zaa’tar seasoning. It’s not vegan but vegetarian.
- Cucumbers, Tomatoes, and Red Onions: cucumbers are great for dipping and red onions just compliment this dish very well. In traditional restaurants, you’ll always have a grilled tomato on the side. I slice one tomato in half and roast it at 400 for about 20 minutes or so. I used my Roasted Tomato with Garlic recipe.
- Hummus: Every Mediterranean dish must have hummus am I right?! I sometimes make my own and even have a red beet hummus on the blog, but sometimes I opt for the Cedar’s brand from Whole Foods.
- Armenian Salad: You’ll love THIS recipe
Ingredients
- 2 cans chickpeas
- Cardamon
- Cinnamon
- Sumac
- Cumin
- Coriander
- Salt and Pepper
- Olive Oil
- Turmeric
- Onion Powder
- Garlic Powder
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Other recipes you may enjoy:
- Armenian Salad
- Roasted Garlic and Thyme Tomatoes
- Chicken Shawarma with Garlic Sauce
- Beet and Fennel Salad with Vegan Whipped Feta
- Roasted Carrots with Vegan Whipped Feta
Chickpea Shawarma Bowl
Chickpea Shawarma Bowl
Equipment
- Mini Food Processor
Ingredients
- CHICKPEA SHAWARMA
- 2 cans chickpeas drained, rinsed, and dried
- 2 tbsp avocado oil
- 1 tsp onion powder
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sumac
- ½ tsp cayenne
- ½ tsp cinnamon
- ½ tsp cardamom
- GARLIC SAUCE
- ½ cup vegan mayo
- 5 large garlic cloves rough chopped
- ½ lemon juiced
- pinch of salt
- Container of hummus
- Serve with my Armenian Salad Recipe and Roasted Garlic Tomatoes Recipe both linked in this blog post.
Instructions
- Preheat oven to 400°
- In a large bowl, add the chickpeas, avocado oil, onion powder, cumin, coriander, turmeric, salt, pepper, sumac, cayenne, cinnamon, and cardamom. Mix and spread on a baking sheet lined with parchment paper.
- Bake chickpeas for about 20-25 minutes.
- In a mini food processor, add in all the garlic sauce ingredients and blend. Pour in a bowl and set aside in the fridge.
- Serve chickpeas on a bed of hummus and drizzle with garlic sauce.
- Serve them with my Armenian Salad Recipe and Roasted Garlic Tomatoes Recipe (both linked in this blog post).
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