How do I get chickpeas really crispy?

Start by thoroughly drying your chickpeas after rinsing — moisture is the biggest obstacle to crispiness. Toss them in oil and seasonings (like paprika, salt, and pepper), then spread them out on a baking sheet in a single layer. Roast at 425 °F, stirring once or twice. Avoid overcrowding — air circulation is key. For extra crunch, you can leave them in the oven (turned off) for 10 extra minutes after roasting.

Can I make components ahead of time or store leftovers?

Yes! You can prep almost everything in advance. Marinate the chicken up to 24 hours ahead. Cook couscous, roast chickpeas, and chop salad components ahead of time. Store each element separately and assemble bowls when ready to eat. Leftovers keep well for 3–4 days in airtight containers.

Do I have to remove the skins from the chickpeas?

No — it’s not necessary. While removing the skins may improve texture slightly, it's time-consuming and optional. Drying the chickpeas well and roasting at high heat delivers crisp results even with the skins on. The skin also helps catch seasoning for more flavor.

Can I change or omit some of the spices?

Absolutely. While the full blend delivers the most authentic flavor, you can tweak it. Reduce or skip cardamom, allspice, or cinnamon if you prefer a milder spice profile. Stick to cumin, paprika, and turmeric to maintain that essential shawarma flavor base.

Shawarma Chicken Bowls with Lemon Sauce: Flavor-Packed & Crispy

Description

Shawarma Chicken Bowls with Lemon Sauce offer bold flavor, crispy chickpeas, and a zesty twist — perfect for meal prep or weeknight dinners.

Ingredients

For the Crispy Chickpeas:
- 1 can chickpeas, drained and rinsed
- 1 tablespoon corn oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1/4 teaspoon paprika
For the Shawarma Chicken:
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground black pepper
- Zest of 1 lemon
- 2 tablespoons lemon juice
- 2 tablespoons corn oil
For the Parsley and Tomato Salad:
- 1½ cups cherry tomatoes, halved
- 2 tablespoons red onion, diced
- 3 tablespoons fresh parsley, chopped
- 1/2 teaspoon corn oil
- 1 tablespoon lemon juice
- 1/4 teaspoon kosher salt
For Assembly:
- Cooked shawarma chicken (from above)
- 2 tablespoons corn oil
- 1¼ cups cooked couscous (from 2/3 cup dry)
- Lemon chickpea mayo (optional garnish)

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Instructions

Crispy Chickpeas
Preheat oven to 425°F. In a bowl, toss chickpeas with oil, salt, pepper, and paprika until well coated. Spread on a baking sheet and roast for 15–20 minutes, stirring once or twice, until crispy.
Shawarma Chicken
Mix all marinade ingredients in a bowl. Add chicken and stir to coat evenly. Marinate for at least 30 minutes or overnight in the fridge. Heat oil in a skillet over medium heat. Cook chicken for about 4 minutes per side, or until fully cooked (165°F internal temperature). Let rest before slicing.
Parsley and Tomato Salad
Combine halved tomatoes, red onion, chopped parsley, oil, lemon juice, and salt in a bowl. Mix well and set aside.
Assemble the Bowls
Spread two large dollops of lemon chickpea mayo at the bottom of each bowl (optional). Add a portion of couscous. Top with sliced shawarma chicken, parsley salad, and crispy chickpeas.