Chickpea Shawarma Bowls

Ingredients

• 30 oz chickpeas, canned
• 3 tbsp olive oil
• 2 tbsp shawarma seasoning
• 1 lemon, juiced
• 1 cucumber
• 1 pint cherry tomatoes
• ½ red onion
• 1 head romaine lettuce
• ½ cup tahini
• 2 clove garlic, minced
• ¼ cup water
• ½ tsp salt
• ¼ tsp black pepper
• 4 pita bread (optional)
• ¼ cup fresh parsley, chopped (optional)

Steps

1. Preheat oven to 400°F (200°C). Drain and rinse chickpeas. Toss chickpeas with 2 tablespoons olive oil and shawarma seasoning on a baking sheet.
2. Roast chickpeas for 20-25 minutes, stirring halfway, until slightly crispy. Squeeze half of the lemon juice over the roasted chickpeas.
3. While chickpeas roast, prepare the vegetables: dice cucumber, halve cherry tomatoes, thinly slice red onion, and chop romaine lettuce.
4. Prepare the tahini sauce: In a small bowl, whisk together tahini, remaining 1 tablespoon olive oil, minced garlic, remaining half lemon juice, water, salt, and pepper until smooth. Add more water if needed to reach desired consistency.
5. Assemble bowls: Divide romaine lettuce among four bowls. Top with roasted chickpeas, cucumber, tomatoes, and red onion.
6. Drizzle generously with tahini sauce. Garnish with fresh parsley if desired. Serve immediately, with warm pita bread on the side if desired.