Sturdy spices toasted with canned chickpeas kind the anchor of this fast lunch. The spiced chickpeas are piled onto a mattress of lemony, salted yogurt, together with tomato, cucumber and avocado. The result’s a filling vegetarian meal full of fiber.

RD Tip: Chickpeas are a very good supply of fiber and protein. In actual fact, this recipe gives 48% of the each day fiber suggestions for ladies and 32% of each day fiber for males (1).

Lively time: 10 minutes Whole time: 20 minutes

Shawarma-Spiced Chickpea Bowl Recipe

Substances

• 2 tsp olive oil
• 1/2 tsp floor cumin
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp floor turmeric
• 1 (16-oz./454g) can low-sodium chickpeas, rinsed and drained
• 3/4 cup plain 0% Greek yogurt
• 1 tbsp contemporary lemon juice
• 1/2 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1 cup tomato, diced
• 1 English cucumber, diced
• 1/2 medium avocado, peeled, pitted and diced

Instructions

Warmth a medium skillet over medium warmth. Add oil to the pan and swirl to coat. Stir in cumin, garlic powder, paprika and turmeric and cook dinner for 30 seconds. Add chickpeas to pan; cook dinner till evenly toasted, stirring continuously, about 5 minutes.

In the meantime, in a small bowl, mix yogurt, lemon juice, 1/4 tsp salt and pepper. In a medium bowl, mix tomato, cucumber and remaining 1/4 tsp salt.

Unfold about 1/4 cup yogurt combination onto the underside of two shallow bowls. Organize about 3/4 cup chickpeas, 1 cup tomato combination and half of the avocado into every bowl.

Serves: 2 | Serving Dimension: 1 bowl

Diet (per serving): Energy: 409; Whole Fats: 14g; Saturated Fats: 2g; Monounsaturated Fats: 7g; Polyunsaturated Fats: 1g; Ldl cholesterol: 5mg; Sodium: 416mg; Carbohydrate: 51g; Dietary Fiber: 12g; Sugar: 13g; Protein 24g

Diet Bonus: Potassium: 1127mg; Iron: 18%; Vitamin A: 26%; Vitamin C: 37%; Calcium: 18%

Initially printed June 5, 2020; Up to date February 2026

The publish Shawarma-Spiced Chickpea Bowls appeared first on MyFitnessPal Blog.

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