Roasted chickpea shawarma bowl
Chef
Joel Feich
Hospital
Avocate Aurora West Allis Hospital
Prep time
45 minutes
Cook time
15 minutes
Yield
5 servings
Recipe type
Plant Forward
Image
ingredients
Ingredients
Yellow garlic rice with red quinoa
Roasted shawarma chickpeas
Cucumber, sliced
Grape tomatoes, halved
Feta cheese, crumbled
Pickled red onion
Tzatziki sauce
Fresh parsley
Pita bread, warmed
Roasted shawarma chickpeas
Cucumber, sliced
Grape tomatoes, halved
Feta cheese, crumbled
Pickled red onion
Tzatziki sauce
Fresh parsley
Pita bread, warmed
preparation
Instructions
1. Prepare yellow garlic rice with red quinoa and hold for service.
2. Toss chickpeas with lemon juice, oil, and shawarma spices. Roast at 350 degrees Fahrenheit for 12–15 minutes until crisp.
3. Prepare pickled onions by bringing water, apple cider vinegar, salt, and sugar to a boil. Pour over sliced onions and chill.
4. Prepare tzatziki by combining Greek yogurt, cucumber, lemon juice, garlic, dill, salt, and pepper. Refrigerate until ready to serve.
5. Assemble bowl with rice base, chickpeas, vegetables, feta, pickled onions, tzatziki, parsley, and warmed pita.
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2. Toss chickpeas with lemon juice, oil, and shawarma spices. Roast at 350 degrees Fahrenheit for 12–15 minutes until crisp.
3. Prepare pickled onions by bringing water, apple cider vinegar, salt, and sugar to a boil. Pour over sliced onions and chill.
4. Prepare tzatziki by combining Greek yogurt, cucumber, lemon juice, garlic, dill, salt, and pepper. Refrigerate until ready to serve.
5. Assemble bowl with rice base, chickpeas, vegetables, feta, pickled onions, tzatziki, parsley, and warmed pita.
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