Shawarma Chickpea & Wild Rice Bowls with Veggies, Feta & Tahini Dressing
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Shawarma Chickpea & Wild Rice Bowls

with Veggies, Feta & Tahini Dressing

35 MIN
2 Servings
Wellness at Blue Apron
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    • Keep it Vegetarian

    From the Test Kitchen

    These dynamic vegetarian bowls get warming flavor from chickpeas cooked with our shawarma spice blend, then served over a bed of wild rice. Toppings of arugula, marinated cucumber and tomatoes, and tahini dressing—featuring sweet pomegranate syrup—add bright balance to each bite.

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    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      710 Cals (est.)
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    fresh
    ingredients
    Shawarma Chickpea & Wild Rice Bowls with Veggies, Feta & Tahini Dressing
    Title
    • 1 15.5-Oz Can Chickpeas
    • ½ cup Red Rice Blend
    • 4 oz Grape Tomatoes
    • 2 oz Arugula
    • 1 Persian Cucumber
    • 2 oz Feta Cheese
    • 1 Tbsp Pomegranate Syrup
    • 2 Tbsps Tahini
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)

    Shawarma Chickpea & Wild Rice Bowls

    Cook the rice
    1 Cook the rice

    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice. Cook, uncovered, 30 to 32 minutes, or until tender. Turn off the heat. Drain thoroughly.

    2 Prepare the ingredients & make the sauce

    Meanwhile, wash and dry the fresh produce. Drain and rinse the chickpeas. Halve the tomatoes. Halve the cucumber lengthwise, then thinly slice. In a bowl, combine the halved tomatoes, sliced cucumber, feta (crumbling before adding), and a drizzle of olive oil; season with salt and pepper. Stir to combine. In a separate bowl, combine the arugula and a drizzle of olive oil; season with salt and pepper. Toss to combine. In a separate bowl, whisk together the pomegranate syrup, tahini, and 1 tablespoon of water; season with salt and pepper.

    Prepare the ingredients & make the sauce
    Cook the chickpeas & serve your dish
    3 Cook the chickpeas & serve your dish

    In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the drained chickpeas in an even layer. Cook, without stirring, 5 to 7 minutes, or until lightly browned (be careful, as the chickpeas may pop as they cook). Add the spice blend and 1 tablespoon of olive oil. Cook, stirring frequently, 2 to 3 minutes, or until combined and slightly softened. Turn off the heat. Serve the cooked rice topped with the cooked chickpeas, dressed arugula, and cucumber-tomato salad. Drizzle with the sauce. Enjoy!

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