CHICKPEA SHAWARMA LUNCH BOWL

Just sharing an idea for a quick colourful lunch bowl with a ton of veggies and protein for vegans on a go. I love seeing ideas for lunch bowls for myself because there are just so many possibilities to choose from when building your bowl. I was inspired by Middle Eastern shawarma bowls that I used to get all the time before going vegan. Homemade hummus, mediterranean spices and potatoes with a side of fresh veggies is sure to hit your appetite when you are in a pinch.

Look at all the colours!

CHICKPEAS

Coat 1 12oz can of chickpeas (drained and rinsed) in olive oil and your favourite mediterranean spices. I used a mix of oregano, sumac, thyme, paprika, and garlic. Toss in the air fry on 400 for roughly 5-7 minutes until they are lightly browned. I prefer them to be less crispy so they are not drying.

SWEET POTATOES

While the chickpeas are roasting, cut the sweet potatoes into wedge sizes and toss in similar coating to the chickpeas. Try and make sure they are all roughly the same size. When the chickpeas are done, toss in the air fryer and roast for 15 – 20 mins until soft.

HOMEMADE HUMMUS

The day before toss a cup of chickpeas in a medium sized pot and fill with enough water. Bring to a boil, add a pinch of salt and 1 tsp of baking soda. Baking soda is so important to making soft chickpeas!! Let boil for about 10 mins, and simmer for another 50. They should be soft but if not, continue cooking. Add to a food processor with 2 tbsp of tahini, 1/4 c of olive oil, 1/2 c of ice water, juice of half a lemon and 1 tbsp of garlic + salt. Refrigerate and serve.

SIDE SALAD

Dice cucumber, tomato, red peppers and green onions. Toss in bowl with olive oil, lemon, salt + pepper. Add other veggies like beets or peppers.

Other alternatives you could try making include a Mexican style bowl with black beans, corn salsa, guac and cashew creme on rice or quinoa. Another easy substitute is a lentil & walnut type minced meat that I often use for lasagna or tacos. The possibilities are really endless so have fun building your decadent bowls and really get to enjoy your lunch!

CHICKPEA SHAWARMA BOWL

Vegan/plant based alternative to classic shawarma bowl
Keyword chickpea, veganbowl

Equipment

  • Air fryer

Ingredients

Roasted Chickpeas

  • 1 12 oz can chickpeas, rinsed and drained
  • 2 tbsp olive oil
  • 1 tsp each, paprika, garlic, oregano, thyme, sumac

Sweet Potatoes

  • 1 medium sweet potato, cut in wedges
  • 1 tsp each, paprika, garlic, oregano, thyme, sumac
  • 2 tbsp olive oil

Side Salad

  • 1 cucumber, tomato, pepper, green onion, chopped
  • 2 tbsp olive oil
  • 1/2 lemon, juiced

Homemade Hummus

  • 1 c dried chickpeas
  • 1 tsp salt
  • 1 tsp baking soda
  • 1/4 c olive oil
  • 1/2 c ice water
  • 2 tbsp tahini
  • 1 tbsp garlic

Instructions

Homemade Hummus

  • The day before, bring to a boil a medium soup pot with dry chickpeas in salted water for 10 mins. Once boiled, add baking soda and turn heat to simmer for about 50 mins. Check its soft before draining.
  • Drain chickpeas and add remaining ingredients to a food processor. Refrigerate until ready for use.

Roasted Chickpeas & Sweet Potato

  • Toss chickpea ingredients together and air fry on 400 for 5-7 minutes until slightly brown
  • When chickpeas are finished sweet potato ingredients together and air fry on 400 to 15-20 mins until soft

Side Salad & Veggies

  • While air frying, cut up and toss salad ingredients together
  • Serve with all ingredients combined.

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