Spiced Chicken &Amp; Chickpea Bowls with Garlic Sauce

These vibrant bowls bring together all the warm, aromatic spices of shawarma in a veggie-forward, protein-packed meal. Roasted chickpeas, tender chicken and sweet tomatoes are served over fragrant basmati rice, then finished with a tangy garlic sauce and a drizzle of hot sauce. It’s a bowl that lets you control every last drop-no more dry bites.

Whether you’re meal-prepping for the week or looking for a quick weeknight dinner, this recipe delivers big flavor with minimal fuss. The combination of crispy chickpeas, juicy chicken and creamy sauce is utterly satisfying.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Basmati RiceView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. Halve, peel and cut red onion into ½-inch wedges. Mince 2 tablespoons of the onion wedges. Peel and mince garlic. Drain and rinse chickpeas; pat very dry with paper towels. Chop cilantro. Zest and quarter lemon.
2. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add minced onion, half the garlic and half the Shawarma Spice Blend; season with salt. Cook 1 minute. Stir in rice, ¾ cup water, veggie stock concentrate and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until rice is tender, 15-18 minutes. Keep covered off heat.
3. On a baking sheet, toss onion wedges, tomatoes and chickpeas with olive oil, remaining Shawarma Spice Blend, pepper and a few pinches of salt. Roast on top rack, tossing halfway, until veggies are tender and lightly charred and chickpeas are crispy, 18-20 minutes.
4. In a small bowl, combine sour cream and remaining garlic to taste. Season with salt. Stir in water 1 teaspoon at a time until drizzling consistency.
5. Fluff rice with a fork; stir in half the cilantro and ½ tablespoon butter. Season with salt and pepper. When veggies are done, toss with lemon zest.
6. Divide rice among shallow bowls. Top with roasted veggies and chickpeas. Drizzle with garlic sauce and hot sauce to taste. Sprinkle with remaining cilantro and squeeze lemon juice over top. Serve with lemon wedges.

Recipe Tips

FAQ

Can I use Greek yogurt instead of sour cream?

Yes, Greek yogurt works perfectly as a substitute for sour cream in the garlic sauce and adds extra protein.

How do I make the chickpeas extra crispy?

Pat the chickpeas very dry with paper towels before roasting and don’t overcrowd the baking sheet. Tossing halfway through also helps.

Can I prepare this recipe ahead of time?

You can roast the veggies and chickpeas and cook the rice up to 2 days in advance. Reheat and assemble with fresh sauce when ready to serve.