Past Recipes
Shawarma-Spiced Chickpeas

Shawarma-Spiced Chickpeas with Quinoa, Cucumber, and Tomato Salad

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We love the earthy, slightly spicy flavors of shawarma, so we reimagined the traditionally meat-centric preparation by subbing in chickpeas! They get roasted with a blend of paprika, turmeric, cayenne, and cumin, then tossed with grape tomatoes and parsley. A salad of crunchy romaine, cucumber, and fluffy quinoa complements the crispy chickpeas, which are topped with tangy, lemon-laced tahini sauce. 

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 770
  • Protein 25g
  • Total Carb 93g
  • Total Fat 39g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • ground cumin
    • 1 teaspoon
    • ground cumin
  • tahini
    • 1/4 cup
    • tahini
  • English cucumber
    • 1/2
    • English cucumber
  • honey
    • 1 packet
    • honey
  • ground cayenne pepper
    • 1/8 teaspoon
    • ground cayenne pepper
  • romaine hearts
    • 2
    • romaine hearts
  • chickpeas
    • 1 cup
    • chickpeas
  • quinoa
    • 2/3 cup
    • quinoa
  • garlic
    • 1 clove
    • garlic
  • red onion
    • 1
    • red onion
  • ground turmeric
    • 1/2 teaspoon
    • ground turmeric
  • lemons
    • 2
    • lemons
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • parsley
    • 1/4 ounce
    • parsley
  • smoked paprika
    • 1/2 teaspoon
    • smoked paprika

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • 6" small pot with lid
  • baking sheet

Cooking Steps

  1. Cook Quinoa

    Cook Quinoa

    Preheat oven to 425ºF. Heat ½ tablespoon olive oil in a small pot over medium heat. When oil is shimmering, add half of spice mix and cook, stirring, until fragrant, 1 minute. Add quinoa, 1⅓ cups water, and ¼ teaspoon salt. Bring to a boil over high heat, then reduce to medium low, cover, and simmer until water is evaporated and quinoa is tender, 15 minutes. Transfer quinoa to a plate, spreading in an even layer to cool.

  2. Prepare Ingredients

    Prepare Ingredients

    While quinoa cooks, rinse chickpeas, then pat dry with paper towel. Halve romaine hearts lengthwise and rinse thoroughly, then thinly slice leaves crosswise, discarding tough stems. Rinse remaining produce. Halve tomatoes. Quarter cucumber lengthwise, then cut crosswise into ¼-inch pieces. Roughly chop parsley leaves, discarding stems. Halve lemons. Peel onion, halve, and cut into ¼-inch slices.

  3. Roast Chickpeas and Onion

    Roast Chickpeas and Onion

    In a large bowl, whisk together remaining spice mix, 2 tablespoons olive oil, ½ teaspoon salt, and pepper as desired. Add chickpeas and onion to bowl with spiced oil and toss to coat, then transfer to a baking sheet (reserve bowl for the next step). Arrange in a single layer and roast until chickpeas are crisp, 12-15 minutes. Then, remove from oven, add tomatoes to sheet with chickpeas and onion, and toss to combine. Set aside.

  4. Make Garlic Paste

    Make Garlic Paste

    While chickpeas and onion roast, mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms. Wipe bowl from chickpeas and onion clean, and add garlic paste.

  5. Toss Salad

    Toss Salad

    Add ½ packet honey to bowl with garlic paste. Add tahini, juice of 1 lemon, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper, and whisk to combine. Working 1 tablespoon at a time, gradually add water and whisk until dressing is smooth and pourable (you might not need much). Add romaine to bowl with dressing and toss to coat. Add cooled quinoa, cucumber, and parsley and toss to combine.

  6. Plate Chickpeas and Salad

    Plate Chickpeas and Salad

    Divide salad between serving plates and top with shawarma-spiced chickpeas, onion, and tomatoes. Serve with remaining lemon for squeezing over. Dig in!

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