---
title: Vegan Street Cart-Style Chickpea Bowls
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-street-cart-style-chickpea-bowls-64bfcbba8e7c223eb5b363b6
servings: 2
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: Easy
allergens:
  - Sesame
  - Wheat
  - Tree Nuts
tags:
  - Vegan
  - Mediterranean
  - Bowls
  - Quick
rating: 4.5
rating_count: 2700
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Customers rave about the shawarma-spiced chickpeas and fragrant turmeric rice
  - theme: Ease of prep
    text: Most found it straightforward to make, though some noted it takes longer than indicated
image: "https://images.recipes.furrysalamander.com/vegan-street-cart-style-chickpea-bowls.avif"
---

Adjust rack to top position and preheat oven to 425 degrees F. Heat a drizzle of @cooking oil{2%tbsp} in a #small pot{} over medium heat. Stir in @turmeric{¼%tsp} until combined. Add @jasmine rice{1%cup}, 1 @veggie stock concentrate{unit}, 1¼ cups water, a pinch of salt, and pepper. Bring to a boil, cover, reduce to low, and simmer until tender ~{15%minutes}. Keep covered off heat until ready.

Wash and dry produce. Quarter the @lemon{1%unit}. Dice the @tomato{1%unit}. Quarter the @cucumber{1%unit} lengthwise and slice into ½-inch pieces. Trim and thinly slice the @scallions{2%unit}, separating whites from greens.

In a #small bowl{}, combine @hummus{½%cup}, 1 tbsp @olive oil{2%tbsp}, ½ tsp @garlic powder{1½%tsp}, and juice from 1 lemon wedge. Add water 1 tsp at a time until drizzling consistency is reached. Season with salt and pepper. In a separate #small bowl{}, combine diced tomato, cucumber, half the scallion greens, juice from another lemon wedge, a drizzle of olive oil, salt, and pepper. Toss to combine.

Heat a drizzle of oil in a #large pan{} over medium-high heat. Add scallion whites, half the @shawarma spice blend{1%unit}, 1 tsp garlic powder, salt, and pepper. Cook, stirring, until fragrant ~{1%minute}. Stir in @chickpeas{15%oz} with their liquid and the remaining stock concentrate. Cook, stirring occasionally, until glazed and liquid has mostly evaporated ~{4%minutes}. Remove from heat, stir in a squeeze of lemon juice, and season to taste.

While chickpeas cook, brush @pita bread{2%unit} all over with a drizzle of olive oil; season with remaining garlic powder, salt, and pepper. Place on a #baking sheet{} and toast on the top rack until softened ~{3%minutes}. Cut pitas into wedges. Fluff rice with a fork; stir in @sliced almonds{2%tbsp} and remaining scallion greens. Season with salt and pepper.

Divide rice between bowls. Top with chickpeas and salad in separate sections. Drizzle with hummus sauce and @hot sauce{1%unit} to taste. Serve with pitas and remaining lemon wedges. Scoop up rice, chickpeas, and veggies with pita for the optimal bite.