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–+ servings
Finished chickpea shawarma bowl on the table with Greek yogurt, lemon and herbs, ready to eat.

Easy Chickpea Shawarma Bowl with Roasted Vegetables

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Author: Nico Pallotta

  • 1 can chickpeas (15 oz / 400 g can) rinsed and drained
  • 1 medium eggplant diced
  • 1 medium sweet potato peeled and diced
  • 1 onion sliced
  • ½ lemon
  • ⅓ cup (1 handful) parsley chopped
  • 1½ cups (250 g) cooked quinoa or more to taste
  • ¼ cup (40 g) crumbled feta + Greek yogurt to serve

Shawarma Spice Mix

  • 4 tablespoons olive oil extra virgin
  • 1 clove garlic optional - grated
  • 3 teaspoons paprika smoked or sweet
  • 2 teaspoons coriander ground
  • 1 teaspoon cumin ground
  • ½ teaspoon cinnamon
  • 1 teaspoon salt + black pepper to taste

  • Preheat the oven to 425°F (220°C). If using pre-cooked quinoa or another pre-cooked grain, set it aside. If not, start cooking it now according to the package instructions.
    Make the Shawarma Mix: In a small bowl, whisk together 4 tablespoons olive oil, 1 clove garlic (grated), 3 teaspoons paprika, 2 teaspoons coriander, 1 teaspoon cumin, ½ teaspoon cinnamon, 1 teaspoon salt, and pepper.
    Step 1 Mixing bowl with olive oil, lemon juice, garlic, and spices being whisked together.
  • Roast the Vegetables: Add 1 can chickpeas (rinsed), 1 medium eggplant (diced), 1 medium sweet potato (diced), and 1 onion (sliced) to a large baking sheet. Pour the shawarma mix over the top. Toss well so everything is coated.
    Spread the vegetables into a single layer. Roast for 30 minutes until soft and lightly browned.
    Step 2 Roasted chickpeas and vegetables on a sheet pan, lightly browned and caramelized.
  • Add the quinoa: Add 1½ cups cooked quinoa to the hot baking sheet. Squeeze over the juice of ½ lemon then add ⅓ cup parsley and ¼ cup crumbled feta. Gently toss to mix everything together.
    Step 3 Quinoa and feta tossed into the hot sheet pan with roasted vegetables and fresh parsley.
  • Serve: Spoon into bowls. Top with a dollop of Greek yogurt or tzatziki. Serve warm.
    Step 4 Chickpea shawarma bowl with quinoa, vegetables, and yogurt sauce served in a bowl.
Substitutions
  • Chickpeas → Cooked dried chickpeas, white beans, or canned lentils
  • Eggplant → Zucchini, mushrooms, bell peppers
  • Sweet potato → Carrots, butternut squash, regular potatoes
  • Onion → Yellow onion, red onion, shallots
  • Extra virgin olive oil → Avocado oil, grapeseed oil, other neutral oils
  • Lemon → Lime juice, red wine vinegar
  • Garlic → Garlic powder, or skip for a lighter dinner
  • Shawarma spices → Mild curry powder, ras el hanout
  • Quinoa → Brown rice, farro, couscous
  • Greek yogurt → Low-fat Greek yogurt, Skyr, dairy-free yogurt, hummus, tzatziki, baba ganoush
 
Tips
  • Even cuts: Similar sizes roast evenly.
  • Give space: A crowded pan steams, not roasts.
  • Hot pan quinoa: Add it while the pan is hot.
  • Final taste: Adjust salt or lemon at the end.
  • Mixed diets: Keep toppings on the side.
  • Fresh finish: Add parsley just before serving.
  • Better tomorrow: Leftovers taste even better.
  • Storage: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze the chickpeas, vegetables, and quinoa for up to 2 months.
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