A hearty side dish made with canned chickpeas forms the anchor of this quick lunch. These spicy chickpeas are piled on a bed of lemony, salty yogurt, along with tomato, cucumber and avocado. The result is a vegetarian meal that is packed with fiber.
RD Advice: Chickpeas are a good source of fiber and protein. In fact, this recipe provides 48% of the daily fiber recommendation for women and 32% of the daily fiber recommendation for men (1).
Working hours: 10 minutes total time: 20 minutes
Shawarma spicy chickpea dish recipe
Efrata
- 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 0% Greek yogurt
- 1 tbsp fresh lemon juice
- 1/2 tsp kosher salt, divided
- 1/4 tsp black pepper
- 1 cup tomatoes, diced
- 1 English cucumber, diced
- 1/2 half an avocado, peeled, pitted and diced
Instructions
Heat a medium skillet over medium heat. Add oil to the pan and turn to heat. Add cumin, garlic powder, paprika and turmeric and cook for 30 seconds. Add the chickpeas to the pan; cook until tender, stirring frequently, about 5 minutes.
Meanwhile, in a small bowl, combine yogurt, lemon juice, 1/4 tsp salt and pepper. In a large bowl, combine tomatoes, cucumber and remaining 1/4 tsp salt.
Spread about 1/4 cup of the yogurt mixture in the bottom of two shallow bowls. Place about 3/4 cup chickpeas, 1 cup tomato mixture and half of the avocado in each bowl.
Serves: 2 | Number of servings: 1 dish
Meals (per hour): Calories: 409; Total fat: 14g; Saturated fat: 2g; Monounsaturated fat: 7g; Polyunsaturated fat: 1g; Cholesterol: 5mg; sodium: 416mg; Carbohydrates: 51g; Nutritional value: 12g; Sugar: 13g; Protein – 24 g
Food: Potassium: 1127mg; Iron: 18%; Vitamin A: 26%; Vitamin C: 37%; Calcium: 18%
Published June 5, 2020; Updated February 2026
The post Shawarma-Spiced Chickpea Bowl appeared first on MyFitnessPal Blog.
