Crispy Shawarma-Spiced Chickpeas with Pistachio Rice and Cucumber Salad

These crispy roasted chickpeas are a vegan twist on classic shawarma, packed with warm, aromatic spices and served over fluffy pistachio-studded basmati rice. A cool cucumber and tomato salad adds freshness, while a creamy garlic white sauce and a drizzle of hot sauce bring all the bold flavors together. It’s a satisfying, plant-based bowl that’s perfect for weeknight dinners.

This recipe is all about texture and balance: crunchy chickpeas, tender rice, crisp vegetables and a luscious sauce. The shawarma spice blend infuses the chickpeas with a deep, savory flavor, while the pistachios add a delightful nuttiness. Ready in under an hour, this dish is sure to become a favorite in your vegan recipe rotation.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

6 tablespoon Vegan MayoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Drain and rinse chickpeas; dry thoroughly with paper towels, removing as much moisture as possible. Halve, peel and thinly slice shallot; mince a few slices until you have 2 tablespoons (4 tablespoons for 4 servings). Peel and mince or grate garlic. Roughly chop pistachios.
2. In a medium bowl, toss chickpeas with half the stock concentrates, half the Shawarma Spice Blend (you’ll use the rest in the next step), a large drizzle of oil and a pinch of salt and pepper. Spread chickpeas out in a single layer on a lightly oiled foil-lined baking sheet. Roast on top rack, tossing halfway through, until chickpeas are slightly crispy, 18-20 minutes. (It’s natural for chickpeas to pop a bit while roasting.) Wipe out bowl.
3. While chickpeas roast, heat a large drizzle of oil in a small pot (use a medium pot for 4 servings) over medium-high heat. Add minced shallot, half the garlic, half the pistachios, remaining Shawarma Spice Blend and a big pinch of salt. Cook, stirring, until fragrant, 30-60 seconds. Stir in rice, remaining stock concentrates and ¾ cup water (1½ cups for 4). Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
4. Quarter cucumber lengthwise; slice into ½-inch-thick pieces. Halve tomatoes lengthwise. Zest and quarter lemon. In bowl used for chickpeas, combine cucumber, tomatoes and as much sliced shallot as you like. Toss with half the lemon zest, juice from one lemon wedge and a drizzle of olive oil. (For 4 servings, use juice from two wedges and a large drizzle of olive oil.) Season with salt and pepper to taste.
5. In a small bowl, whisk together vegan mayo, remaining garlic, remaining lemon zest and juice from one lemon wedge (two wedges for 4 servings). Whisk in 2 tablespoons water (4 tablespoons for 4) until combined. (If needed, add water 1 teaspoon at a time until sauce reaches a drizzling consistency.) Season white sauce with salt and pepper to taste.
6. Fluff rice with a fork. Season with salt and pepper. Divide rice between shallow bowls. Top with cucumber salad and roasted chickpeas in separate sections. Drizzle everything with white sauce and as much hot sauce as you like. Sprinkle with remaining pistachios and serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use canned chickpeas for this recipe?

Yes, canned chickpeas work perfectly. Just drain, rinse and dry them thoroughly before roasting.

What can I substitute for vegan mayo?

You can use regular mayonnaise if you’re not vegan or a dairy-free yogurt for a lighter sauce.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chickpeas and rice in the oven or microwave and enjoy the salad cold.