Ingredients
Servings
| Ingredient | Amount |
|---|---|
| Canned chickpeas | 2 cans |
| Quinoa | 1 cup |
| Cucumber | 1 |
| Cherry tomatoes | 1 pint |
| Red onion | 1 |
| Tahini | 1/4 cup |
| Lemon | 1 |
| Garlic | 2 cloves |
| Ground cumin | 1 tsp |
| Smoked paprika | 1 tsp |
| Olive oil | 2 tbsp |
Amounts are for 4 servings. Use the dinner planner to scale a whole week and build one grocery list.
Method
- Heat the oven to 425°F. Drain, rinse, and pat the chickpeas dry. Toss with 1 tbsp olive oil, the cumin, smoked paprika, salt, and pepper, spread on a sheet pan, and roast until crisp, 25–30 minutes.
- Meanwhile cook 1 cup quinoa per its package and fluff.
- Whisk the tahini with the juice of the lemon, the minced garlic, a pinch of salt, and enough water to make a pourable sauce.
- Dice the cucumber, halve the tomatoes, and thinly slice the red onion. Build bowls: quinoa, crispy chickpeas, the vegetables, and a good drizzle of the tahini sauce.
Adapted from
My simplified version leans on a published recipe I trust. I haven't reworked it into a tested original like the bread — so here's the source, with credit where it's due.
Chickpea Shawarma Bowls
Peas and Crayons
Where the shawarma-spiced crispy chickpeas and tahini sauce come from.