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.
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).