– 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 (or similar spices you have on hand)
– 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”)
FOR SERVING optional
– Vegan Flatbread or Naan
– Traditional Vegan Falafel
– Garlic Dill Sauce
– Tahini Dressing
1. Preheat oven to 375 degrees F (190 C) and set out a baking sheet.
2. Add washed, dried chickpeas to a mixing bowl along with oil, Shawarma Spice Blend, maple syrup, and salt. Toss to combine.
3. 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.
4. 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.
5. This bowl is delicious as is, but it would also pair well with my 4-ingredient Garlic Dill Sauce or my Tahini Dressing!
6. 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.
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