Vegan Shawarma-Spiced Chickpeas with Pistachio Rice and Cucumber Salad

If you’re craving bold Middle Eastern flavors without the meat, this vegan shawarma bowl is your answer. Crispy roasted chickpeas are coated in a warm, aromatic spice blend, then served over fluffy basmati rice studded with crunchy pistachios. A refreshing cucumber and tomato salad adds brightness, while a creamy garlic white sauce and a drizzle of hot sauce bring it all together.

This plant-based dinner is packed with texture and flavor-perfect for a weeknight meal that feels special. The chickpeas get wonderfully crisp in the oven and the simple homemade white sauce is so good you’ll want to put it on everything.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit Veggie Stock ConcentrateView 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. Preheat oven to 425°F (220°C) with a rack in the top position. Line a baking sheet with foil and lightly oil it. Drain and rinse the chickpeas, then pat them very dry with paper towels. Halve, peel and thinly slice the shallot; mince a few slices to get 2 tablespoons (4 tablespoons for 4 servings). Peel and mince the garlic. Roughly chop the pistachios.
2. In a medium bowl, toss the chickpeas with half the stock concentrate, half the shawarma spice blend, a generous drizzle of cooking oil and a pinch of salt and pepper. Spread the chickpeas in a single layer on the prepared baking sheet. Roast on the top rack, tossing halfway through, until slightly crispy, 18-20 minutes (some popping is normal).
3. While the chickpeas roast, heat a drizzle of cooking oil in a small pot over medium-high heat. Add the minced shallot, half the garlic, half the pistachios, the remaining shawarma spice blend and a pinch of salt. Cook, stirring, until fragrant, 30-60 seconds. Stir in the rice, remaining stock concentrate and ¾ cup water (1½ cups for 4 servings). 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 the cucumber lengthwise, then slice into ½-inch pieces. Halve the tomatoes lengthwise. Zest the lemon and quarter it. In the bowl used for the chickpeas, combine the 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 to taste.
5. In a small bowl, whisk together the mayonnaise, 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 smooth. Add more water 1 teaspoon at a time if needed to reach a drizzling consistency. Season the white sauce with salt and pepper to taste.
6. Fluff the rice with a fork and season with salt and pepper. Divide the rice among shallow bowls. Top with the cucumber salad and roasted chickpeas in separate sections. Drizzle everything with the white sauce and as much hot sauce as you like. Sprinkle with the remaining pistachios and serve with the remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use regular rice instead of basmati?

Yes, you can substitute with jasmine or long-grain white rice, but cooking times may vary slightly.

How do I store leftovers?

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

Can I make this recipe gluten-free?

Yes, this recipe is naturally gluten-free. Just ensure your stock concentrate and spice blend are certified gluten-free if needed.