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Crispy Chickpea Shawarma Bowls

Name: Crispy Chickpea Shawarma Bowls
Prep time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: chickpeas — 851 g; long-grain white rice — 177 g; water — 414 g; salt — 6 g; olive oil — 41 g; cumin — 10 g; smoked paprika — 10 g; coriander — 1 g; cayenne pepper — 1 g; tahini — 109 g; lemon juice — 59 g; garlic — 3 g; shredded red cabbage — 473 g; english cucumber — 200 g; grape tomatoes — 473 g; parsley — 15 g; cold water — 480 g

Crispy Chickpea Shawarma Bowls reads citrus 5.5, nutty 5.3 and richness 4.6 on Palate's 0–10 flavor X-ray — a Middle Eastern main, about 1 hr 15 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.1 / 10
Sweet & Fruity — 3.8 / 10
Sour & Bright — 6.9 / 10
Bitter & Earthy — 3.8 / 10
Rich & Fat — 6.7 / 10
Aromatic & Spice — 3.6 / 10

The measured notes (of 18)

Citrus 5.5 · Nutty 5.3 · Richness 4.6 · Sourness 4.6 · Salinity 3.8 · Sweetness 3.3 · Umami 3.3 · Earthy 3.2 · Allium 3.0 · Smoke 2.7 · Herbaceous 2.7 · Heat 2.6 · Warm Spice 2.1 · Fruity 1.6 · Bitterness 1.4 · Floral 1.0

What's in it (17)

chickpeas — 851 g
long-grain white rice — 177 g
water — 414 g
salt — 6 g
olive oil — 41 g
cumin — 10 g
smoked paprika — 10 g
coriander — 1 g
cayenne pepper — 1 g
tahini — 109 g
lemon juice — 59 g
garlic — 3 g
shredded red cabbage — 473 g
english cucumber — 200 g
grape tomatoes — 473 g
parsley — 15 g
cold water — 480 g

Time & effort: about 1 hr 15 min (1 hr 5 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 155 kcal, 6.9 g protein, 3.5 g fat, 24.6 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

Heat the oven to 425 F. Spread the chickpeas on a clean kitchen towel, rub off any loose skins, and pat them completely dry — dry chickpeas are the whole trick to crisp ones.
Combine the rice, water, and 1/4 teaspoon of the salt in a medium saucepan. Bring to a boil over high heat, then cover, reduce the heat to low, and simmer undisturbed until the water is absorbed and the rice is tender, 15-18 minutes.
Remove the rice from the heat and let it rest, still covered, for 10 minutes, then fluff with a fork.
While the rice cooks, toss the dried chickpeas on a rimmed sheet pan with 3 tablespoons of the olive oil, the cumin, smoked paprika, coriander, cayenne, and 3/4 teaspoon salt until every chickpea is coated, then spread in a single layer.
Roast the chickpeas, shaking the pan once halfway through, until deeply golden brown, crackling, and crisp, 25-28 minutes.
Meanwhile, whisk the tahini, lemon juice, garlic, and 1/4 teaspoon salt together in a small bowl, then whisk in 2 to 4 tablespoons of ice water, a splash at a time, until the sauce is smooth and pourable.
Toss the shredded cabbage with 1 tablespoon of the lemon juice and a pinch of salt; set aside to soften while the chickpeas finish roasting.
Dice the cucumber small and halve the cherry tomatoes.
Divide the rice among bowls and top with the crisp chickpeas, cucumber, tomatoes, quick-pickled cabbage, and a generous drizzle of tahini sauce; finish with the parsley and a final squeeze of lemon juice.

Dishes with a similar flavor shape

Roasted Eggplant and Chickpea Shawarma Bowls — Middle Eastern
Sweet Potato and Peanut Stew — West African
Creamy Grilled Chicken Tikka Skewers — Indian
Aubergine Tofu Scrambled Tofu Wraps — Mediterranean
Perfect Hummus — Other

Keep reading: what citrus, nutty, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.