Greek Goddess Bowl with Crispy Shawarma Chickpeas Recipe
This vibrant and wholesome Greek Goddess Bowl comes together in just 30 minutes, featuring crispy baked chickpeas seasoned with shawarma spices, creamy vegan tzatziki, fresh tabbouleh, olives, cherry tomatoes, cucumber, and optional carrot chips. Perfect for a nutritious and flavorful plant-based meal that can be enjoyed fresh or stored for later.
- Prep Time: 10 minutes
- Cook Time: 20-23 minutes
- Total Time: 30-33 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegan
Ingredients
Chickpeas and Seasoning
- 1 (15-ounce) can chickpeas, rinsed, drained, and dried well on a towel
- 1 Tbsp coconut or avocado oil (omit if avoiding oil)
- 1 Tbsp Shawarma Spice Blend
- 1 Tbsp maple syrup or coconut sugar (omit if avoiding sugar)
- 1/4 tsp sea salt
Veggie and Toppings
- 3/4 cup vegan tzatziki
- 1 batch red pepper hemp tabbouleh (or substitute chopped parsley)
- 1/2 cup green or kalamata olives, pitted and halved or chopped
- 1/2 cup cherry tomatoes, halved
- 1 medium cucumber, thinly sliced
- 1 medium carrot, optional, sliced thinly on a diagonal into “chips”
Optional Accompaniments
- Vegan flatbread or naan
- Traditional vegan falafel
- Garlic dill sauce
- Tahini dressing
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a baking sheet by setting it out where you can easily access it.
- Season Chickpeas: In a mixing bowl, combine the rinsed and dried chickpeas with the oil, shawarma spice blend, maple syrup (or coconut sugar), and sea salt. Toss thoroughly to evenly coat the chickpeas with the seasoning.
- Bake Chickpeas: Spread the seasoned chickpeas evenly on the baking sheet. Bake in the preheated oven for 20 to 23 minutes until they become golden brown and crispy. Remove from the oven and set aside to cool slightly.
- Assemble Bowls: Divide the vegan tzatziki, red pepper hemp tabbouleh (or parsley), olives, cherry tomatoes, cucumber slices, and optional carrot chips between two serving bowls. Top each bowl with the crispy baked chickpeas and garnish with fresh lemon juice if desired.
- Add Dressings or Accompaniments: For extra flavor, serve with optional garlic dill sauce or tahini dressing. You can also add vegan flatbread or traditional vegan falafel alongside the bowls for a more filling meal.
- Storage: Best enjoyed fresh. Store any leftovers separately in the refrigerator for 3 to 4 days. Keep leftover chickpeas in a sealed container at room temperature for up to 3 days or freeze for up to 1 month.
Notes
- Omitting oil or sugar is possible to suit dietary preferences or restrictions.
- Substitute red pepper hemp tabbouleh with chopped parsley if preferred.
- The bowl pairs well with garlic dill sauce or tahini dressing for added flavor.
- Store chickpeas separately from fresh components to maintain crispiness.
- Optional flatbread and falafel make this a complete meal.
