Bold spices roasted with canned chickpeas anchor this quick lunch. The seasoned chickpeas are piled onto a bed of lemony, salted yogurt along with tomatoes, cucumbers, and avocado. The result is a filling vegetarian meal full of fiber.
RD tip: Chickpeas are a good source of fiber and protein. In fact, this recipe provides 48% of the daily fiber recommendations for women and 32% of the daily fiber recommendations for men (1).
Active time: 10 minutes Total time: 20 minutes
Shawarma-Spiced Chickpea Bowl Recipe
Ingredients
- 2 tsp olive oil
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika powder
- 1/4 tsp ground turmeric
- 1 (16 oz./454 g) can low-sodium chickpeas, rinsed and drained
- 3/4 cup plain Greek yogurt 0%
- 1 tbsp fresh lemon juice
- 1/2 teaspoon kosher salt, divided
- 1/4 tsp black pepper
- 1 cup tomato, diced
- 1 English cucumber, diced
- 1/2 medium avocado, peeled, pitted and diced
Directions
Heat a medium skillet over medium-high heat. Add oil to pan and swirl until coated. Stir in cumin, garlic powder, paprika, and turmeric and cook for 30 seconds. Add chickpeas to skillet; cook until lightly toasted, stirring frequently, about 5 minutes.
Meanwhile, in a small bowl, combine yogurt, lemon juice, 1/4 teaspoon salt, and pepper. In a medium bowl, combine tomatoes, cucumbers, and remaining 1/4 teaspoon salt.
Spread about 1/4 cup yogurt mixture in the bottom of two shallow bowls. In each bowl, add about 3/4 cup chickpeas, 1 cup tomato mixture, and half the avocado.
Servings: 2 | Serving size: 1 bowl
Nutritional values
Nutritional bonus: Potassium: 1127 mg; Iron: 18%; Vitamin A: 26%; Vitamin C: 37%; Calcium: 18%
Originally published June 5, 2020; Updated February 2026
The post Chickpea shells seasoned with shawarma appeared first MyFitnessPal Blog.
