Vegetarian Shawarma Bowl with Roasted Chickpeas and Tahini Dressing

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A colorful bowl featuring spiced roasted chickpeas, fresh vegetables, and a creamy tahini dressing for a satisfying vegetarian shawarma-inspired meal. This Middle Eastern recipe (vegetarian), ready in about 40 minutes, pairs canned chickpeas, drained and rinsed, olive oil, and ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1.5 teaspoons ground cumin
• 1 teaspoon ground smoked paprika
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon garlic powder
• 1 teaspoon kosher salt
• 4 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 0.5 cup red onion, thinly sliced
• 0.5 cup tahini
• 3 tablespoons lemon juice
• 3 tablespoons water
• 1 clove minced garlic
• 2 tablespoons chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F. Toss 2 cups drained and rinsed canned chickpeas with 3 tablespoons olive oil, 1.5 teaspoons ground cumin, 1 teaspoon ground smoked paprika, 0.5 teaspoon ground turmeric, 0.5 teaspoon garlic powder, and 1 teaspoon kosher salt until evenly coated.
2. Step 2: Spread the chickpeas on a parchment-lined baking sheet and roast for 25-30 minutes, shaking the pan halfway through, until crispy and fragrant.
3. Step 3: Meanwhile, prepare the tahini dressing by whisking together 0.5 cup tahini, 3 tablespoons lemon juice, 3 tablespoons water, and 1 minced garlic clove until smooth and creamy.
4. Step 4: In 4 serving bowls, layer 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 1 cup diced cucumber, and 0.5 cup thinly sliced red onion.
5. Step 5: Top each bowl with a generous portion of the roasted chickpeas and drizzle with the tahini dressing. Garnish with 2 tablespoons chopped fresh parsley before serving.