Robust spices toasted with canned chickpeas form the anchor of this quick lunch. The spiced chickpeas are piled onto a bed of lemony, salted yogurt, along with tomato, cucumber and avocado. The result is a filling vegetarian meal packed with 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 daily fiber 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
- 1/4 tsp ground turmeric
- 1 (16-oz./454g) can low-sodium chickpeas, rinsed and drained
- 3/4 cup plain 0% Greek yogurt
- 1 tbsp fresh lemon juice
- 1/2 tsp 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 heat. Add oil to the pan and swirl to coat. Stir in cumin, garlic powder, paprika and turmeric and cook for 30 seconds. Add chickpeas to pan; cook until lightly toasted, stirring frequently, about 5 minutes.
Meanwhile, in a small bowl, combine yogurt, lemon juice, 1/4 tsp salt and pepper. In a medium bowl, combine tomato, cucumber and remaining 1/4 tsp salt.
Spread about 1/4 cup yogurt mixture onto the bottom of two shallow bowls. Arrange about 3/4 cup chickpeas, 1 cup tomato mixture and half of the avocado into each bowl.
Serves: 2 | Serving Size: 1 bowl
Nutrition (per serving): Calories: 409; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 7g; Polyunsaturated Fat: 1g; Cholesterol: 5mg; Sodium: 416mg; Carbohydrate: 51g; Dietary Fiber: 12g; Sugar: 13g; Protein 24g
Nutrition Bonus: Potassium: 1127mg; Iron: 18%; Vitamin A: 26%; Vitamin C: 37%; Calcium: 18%
Originally published June 5, 2020; Updated February 2026
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