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Close-up of a plate with white rice, roasted chickpeas, tofu shawarma, sliced red onions, a grilled lemon slice, fresh herbs, and creamy sauce, with a spoon scooping some of the food.
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Chickpea and Tofu Shawarma Bowls with Herby Tahini Sauce

Roasted shawarma-spiced tofu, crispy chickpeas, fresh vegetables, and creamy herby tahini sauce come together in these flavorful protein-packed vegetarian bowls.
Prep Time15 minutes
Cook Time40 minutes
0 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 335kcal
Author: Kristen Wood

Ingredients

Shawarma Tofu

  • 2 14-ounce blocks extra-firm tofu
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon tomato paste
  • 2 teaspoons smoked paprika
  • 2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon turmeric
  • 1 teaspoon garlic powder
  • ½ teaspoon cinnamon
  • ½ teaspoon ground black pepper
  • ¾ teaspoon salt
  • Pinch cayenne

Crispy Chickpeas

  • 1 15-ounce can chickpeas drained and patted dry
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon paprika
  • 1/2 teaspoon salt

Herby Tahini Sauce

  • ⅓ cup tahini
  • 2 tablespoons lemon juice fresh or bottled
  • 1 garlic clove
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons warm water
  • 1/4 teaspoon salt

For Serving

  • 2 cups cooked jasmine rice
  • Cucumber chopped
  • Roma tomatoes chopped
  • Pickled red onions
  • Roasted lemon slices
US Customary - Metric

Instructions

  • Cook the rice according to package directions. Preheat the oven to 425°F.
  • Tear and crumble the tofu into rough craggy pieces. Spread the tofu onto a baking sheet. Toss with the olive oil, tomato paste, smoked paprika, cumin, coriander, turmeric, garlic powder, cinnamon, black pepper, salt, and cayenne until evenly coated.
    Crumbled tofu shawarma on a baking tray topped with various spices and a dollop of tomato paste.
  • Roast for 35–40 minutes, stirring halfway through, until deeply golden and crisp around the edges.
    Crumbled tofu shawarma coated in spices cooking in a pan with a wooden spatula.
  • Toss the chickpeas with the olive oil, cumin, paprika, and salt. Spread onto a second baking sheet and roast for about 20 minutes, until lightly crisp.
    A baking sheet with scattered chickpeas, spices, and tofu shawarma seasoning, ready to be mixed and roasted.
  • In a small bowl or jar, add the tahini, lemon juice, garlic, parsley, water, and salt. Whisk until smooth and pourable.
    A glass bowl of creamy dressing with herbs, perfect for drizzling over tofu shawarma, is mixed with a wooden spoon and sits on a green tiled surface.
  • Add the lemon slices to the oven during the last 15 minutes of roasting and cook until lightly caramelized.
    Sliced lemons, roasted chickpeas, and tofu shawarma on a dark, well-used baking tray resting on a green tiled surface.
  • Assemble the bowls with jasmine rice, shawarma tofu, crispy chickpeas, cucumber, tomatoes, pickled onions, roasted lemon slices, and a generous drizzle of herby tahini sauce. Enjoy!
    A close-up of a bowl with rice, chickpeas, cucumber, tomato, sliced red onion, roasted lemon, and tofu shawarma, as a spoon drizzles sauce on top.

Video

Notes

Storage and Reheating
In case of leftovers, store them in airtight containers and keep them in the fridge for up to 4 days. If possible, store the shawarma tofu, chickpeas, and tahini sauce separately, then reheat and assemble them in a bowl before serving. This ensures the dish stays fresh and not at all watered down. 
You can use an air fryer or oven to reheat the tofu and chickpeas to bring back their crispiness. If the tahini sauce has thickened, loosen it with water or lemon juice before adding it to the bowl. 

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 31g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Sodium: 918mg | Potassium: 266mg | Fiber: 2g | Sugar: 1g | Vitamin A: 922IU | Vitamin C: 11mg | Calcium: 65mg | Iron: 3mg
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