Chickpea Shawarma Bowl

Ingredients

Makes 4 servings. Macros above are per serving.

• 2 cans (15oz each) chickpeas, drained and rinsed
• 2 cups (370g) cooked couscous
• 2 tbsp olive oil
• 2 tsp shawarma or 7-spice blend
• 1 tsp cumin
• 2 cups (300g) cherry tomatoes, halved
• 1 cucumber, diced
• 3 tbsp tahini
• 1 lemon, juiced

Method

1. Heat oven to 425F (220C). Toss chickpeas with olive oil, shawarma spice and cumin and roast 22-25 min until crisp.
2. Whisk tahini, lemon juice and 3-4 tbsp water into a drizzling sauce.
3. Divide couscous, tomatoes and cucumber into 4 bowls.
4. Top with roasted chickpeas and tahini sauce.

Nutrition (per serving)

Meal-prep tip

🥡 Fully plant-based; store components 4 days and roast chickpeas fresh or re-crisp in an air fryer so they do not go soft.