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Chickpea Shawarma Bowls
Introduction from Tyler Butt
Spiced roasted chickpeas with couscous, crunchy salad and a garlicky yoghurt sauce. A fresh, balanced bowl that is perfect for a meat-free night.
Ingredients
Method
Preheat the oven to 200°C fan. Toss the chickpeas with the oil, cumin, smoked paprika, coriander, salt and pepper. Spread on a tray and roast for 25 minutes until crisp.
Place the couscous in a bowl, pour over the stock, cover and leave for 5 minutes. Fluff with a fork.
In a small bowl, mix the yoghurt, garlic, lemon juice and a pinch of salt into a sauce.
Divide the couscous between four bowls. Top with the roasted chickpeas, cucumber and cherry tomatoes.
Drizzle with the yoghurt sauce and scatter with parsley.
Notes and tips
- Leftovers: Keep the chickpeas and couscous separate in the fridge for up to 2 days – both are great cold in salads.
- Add pickled onions or olives for more punch.
- Swap couscous for bulgur wheat or quinoa.
- Use tahini instead of yoghurt for a vegan option.
Nutritional value
(PER SERVING)
CALORIES 495 – PROTEIN 20G – CARBS 58G – FAT 18G – FIBRE 11G
Reviews
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