Ingredients

The following ingredients have 2 Servings
  • 1 15-ounce can chickpeas ((rinsed, drained and dried well on a towel))
  • 1 Tbsp oil ((coconut or avocado are best // omit if avoiding oil))
  • 1 Tbsp Shawarma Spice Blend
  • 1 Tbsp maple syrup or coconut sugar ((if avoiding sugar, omit))
  • 1/4 tsp sea salt
  • 3/4 cup Vegan Tzatziki
  • 1 batch Red Pepper Hemp Tabbouleh (or sub chopped parsley)
  • 1/2 cup green or kalamata olives ((pitted and halved/chopped))
  • 1/2 cup cherry tomatoes ((halved))
  • 1 medium cucumber ((thinly sliced))
  • 1 medium carrot ((optional // sliced thinly on a diagonal into “chips”))
  • Vegan Flatbread or Naan
  • Traditional Vegan Falafel
  • Garlic Dill Sauce
  • Tahini Dressing

Instruction

  • Preheat oven to 375 degrees F (190 C) and set out a baking sheet.
  • Add washed, dried chickpeas to a mixing bowl along with oil, Shawarma Spice Blend, maple syrup, and salt. Toss to combine.
  • Add seasoned chickpeas to the baking sheet. Bake for 20-23 minutes or until the chickpeas are slightly crispy and golden brown. Remove from oven and set aside.
  • Assemble bowl by dividing tzatziki, tabbouleh (or parsley), olives, tomatoes, cucumber, and carrots (optional) between two serving bowls. Top with cooked chickpeas and garnish with fresh lemon juice.
  • This bowl is delicious as is, but it would also pair well with my 4-ingredient Garlic Dill Sauce or my Tahini Dressing!
  • Best when fresh, but you can store leftovers (separately) up to 3-4 days in the refrigerator. Store leftover chickpeas separately in a sealed container at room temperature up to 3 days or in the freezer up to 1 month.