Shawarma-Spiced Chickpeas with Pistachio Rice and Cucumber Salad

This shawarma-inspired dish puts a plant-forward spin on the classic street food. Crispy roasted chickpeas are tossed in a warm, aromatic spice blend and served over fluffy basmati rice studded with crunchy pistachios. A bright cucumber and tomato salad adds freshness, while a creamy garlic white sauce and a drizzle of hot sauce bring all the flavors together.

Perfect for a weeknight dinner that feels special, this bowl is packed with texture and bold Middle Eastern flavors. The combination of spiced chickpeas, nutty rice and tangy salad is satisfying and completely vegan.

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Ingredients

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Sirloin SteakView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon Vegan MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

5 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Drain and rinse chickpeas; dry thoroughly with paper towels. Halve, peel and thinly slice shallot; mince a few slices until you have 2 tablespoons. Peel and mince garlic. Roughly chop pistachios.
2. In a medium bowl, toss chickpeas with half the stock concentrates, half the Shawarma Spice Blend, a large drizzle of oil and a pinch of salt and pepper. Spread chickpeas in a single layer on a lightly oiled foil-lined baking sheet. Roast on top rack, tossing halfway, until slightly crispy, 18-20 minutes. Wipe out bowl.
3. While chickpeas roast, heat a large drizzle of oil in a small pot 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 concentrate and ¾ cup water. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. Keep covered off heat.
4. Quarter cucumber lengthwise; slice into ½-inch pieces. Halve tomatoes lengthwise. Zest and quarter lemon. In the 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. Season with salt and pepper.
5. In a small bowl, whisk together mayonnaise, remaining garlic, remaining lemon zest and juice from one lemon wedge. Whisk in 2 tablespoons water until combined. Season white sauce with salt and pepper.
6. Fluff rice with a fork; season with salt and pepper. Divide rice between shallow bowls. Top with cucumber salad and roasted chickpeas. Drizzle with white sauce and hot sauce. Sprinkle with remaining pistachios and serve with lemon wedges.

Recipe Tips

FAQ

Can I use regular cucumber instead of mini cucumber?

Yes, use about half a regular cucumber, seeded if desired.

Can I make this dish ahead?

The rice and chickpeas can be made a day ahead and reheated. Assemble salad and sauce fresh for best texture.

Is this recipe gluten-free?

Yes, all ingredients are naturally gluten-free. Check labels on stock concentrate and hot sauce to confirm.