Vegan Shawarma-Spiced Chickpeas
with Pistachio Brown Rice, Cucumber Salad & Garlicky White Sauce
Vegan Shawarma-Spiced Chickpeas
Warm shawarma-spiced chickpeas top nutty pistachio brown rice, with crisp cucumber salad and a creamy garlicky white sauce for a vibrant vegan bowl.
Ingredients
For 2 servings
- ½ cup Basmati Rice
- 1.25 cup Brown Rice
- 1 unit Chickpeas
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 1 teaspoon Hot Sauce
- 1 unit Lemon
- 1 unit Mini Cucumber
- ½ ounce Pistachios
- 1 unit Shallot
- 1 tablespoon Shawarma Spice Blend
- 6 tablespoon Vegan Mayo
- 2 unit Veggie Stock Concentrate
Additional Ingredients
- 5 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
African
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories1090
Protein21g
Carbs119g
Fat58g
Tags:
VeganFiber Smart
Swaps and substitutions
For a nut-free version, skip the pistachio topping or replace it with toasted pumpkin or sunflower seeds. If you avoid mayo, use a plain vegan yogurt or tahini-lemon sauce instead for the creamy garlicky element.
What to serve with it
Serve with warm flatbread or pita to scoop up the chickpeas and sauce, plus an extra crisp salad or roasted vegetables to keep the meal fresh and filling. A chilled drink like mint tea, sparkling water, or lemonade suits the bright, spiced flavors.
