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Chickpea Shawarma Bowl

Chickpea Shawarma Bowl

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method

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.

Equipment

  • Mini Food Processor

Method
 

  1. Preheat oven to 400°
  2. 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.
  3. Bake chickpeas for about 20-25 minutes.
  4. In a mini food processor, add in all the garlic sauce ingredients and blend. Pour in a bowl and set aside in the fridge.
  5. Serve chickpeas on a bed of hummus and drizzle with garlic sauce.
  6. Serve them with my Armenian Salad Recipe and Roasted Garlic Tomatoes Recipe (both linked in this blog post).