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Chickpea Shawarma Bowl with Herby Yogurt Sauce

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This Chickpea Shawarma bowl is what flavor dreams are made of! Packed with roasted shawarma-spiced vegetables, crispy chickpeas, lemon herb rice, arugula, pickled onions, and a creamy dairy-free herby CocoJune yogurt sauce. It’s high in fiber, packed with plant-based ingredients, and perfect for a nourishing lunch or dinner that feels fresh, cozy, and full of flavor.

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The BEST Vegan Shawarma Bowls

Last year in Morocco, I had one of the best shawarma bowls of my life. And yes, I know shawarma is traditionally Lebanese, not Moroccan, but this particular bowl had its own warm Moroccan-inspired spin with cozy spices, fresh herbs, creamy sauces, and so much flavor layered into every bite.

I have genuinely been thinking about it ever since.

These vegan shawarma bowls are everything I want in a weeknight dinner. Warm roasted vegetables and crispy chickpeas piled over fluffy lemon herb rice, finished with the creamiest herby Cocojune yogurt sauce that completely pulls the whole thing together.

They’re colorful, fresh, cozy, filling, packed with texture, and honestly just ridiculously good.

And the contrast here is what makes these bowls special. You’ve got warm smoky vegetables, cool creamy sauce, fluffy rice, crunchy pickled onions, fresh herbs, and bright lemon all happening at once. Every bite tastes different in the best way.

The Herby Yogurt Sauce You’ll Want on Everything

I need to be honest with you: this sauce completely steals the show.

The roasted vegetables and shawarma-spiced chickpeas bring all the warm, savory flavor, but the creamy herby yogurt sauce is what makes the whole bowl feel balanced and fresh.

It’s cool, creamy, lemony, packed with fresh herbs, and somehow tastes even better after sitting in the fridge for a little while.

I used CocoJune Plain Unsweetened High Protein Yogurt as the base because it’s thick, creamy, tangy, dairy-free, and has a really clean flavor that works perfectly with the dill, cilantro, mint, garlic, and lemon.

And fair warning: once you make this sauce, you’re going to start putting it on everything.

Bowls, wraps, roasted vegetables, sandwiches, salads, potatoes, crackers… honestly anything that needs a creamy, herby situation.

What is Shawarma?

Shawarma is a Middle Eastern dish that originated in Lebanon and is traditionally made with heavily seasoned meat cooked on a vertical rotisserie. It’s typically served in wraps, bowls, or plates with vegetables, herbs, sauces, and pickled toppings.

While vegan shawarma is becoming easier to find these days, I still feel like most versions miss the mark a little, which is exactly why I wanted to create my own version at home.

Instead of trying to perfectly recreate traditional shawarma, this recipe focuses more on capturing those warm, cozy, deeply spiced flavors in a really fresh and satisfying plant-based way.

And honestly? Crispy roasted chickpeas work so well here.

The Shawarma Spice Blend

The spice blend is what makes these bowls.

It’s warm, smoky, earthy, savory, and just slightly sweet thanks to a mix of cumin, coriander, smoked paprika, cinnamon, garlic powder, sea salt, and black pepper.

As everything roasts in the oven, the vegetables caramelize, the chickpeas get slightly crisp around the edges, and your kitchen smells unreal.

Ingredients You’ll Need

These bowls come together with a mix of roasted vegetables, crispy chickpeas, fluffy lemon herb rice, fresh toppings, and that creamy herby yogurt sauce.

Basmati rice: Creates the fluffy base for the bowl. It soaks up the sauce and balances the bold spices from the roasted vegetables and chickpeas.
Lemon zest: Adds brightness to the rice without making it too acidic. It gives the bowl that fresh, lifted flavor from the first bite.
Green onions and cilantro: Bring freshness to the rice and help ensure the rice doesn’t drown out the other flavors in the bowl. A little herb goes a long way here!
Cauliflower: Roasts beautifully with shawarma spices. The edges turn golden, the center becomes tender, and it adds a hearty vegetable base to the bowl.
Carrots: For a natural sweetness, carrots add balance to the smoky, savory spices. When roasted, they soften and caramelize around the edges.
Mini peppers: The pop of color, sweetness, and a softer roasted texture that works so well with the chickpeas.
Red onion: Becomes sweet and slightly jammy in the oven. It also brings depth and makes the sheet pan feel more complete.
Chickpeas: Are the protein-rich star of this vegan shawarma bowl. Once roasted, they get slightly crispy on the outside while staying tender inside, making them perfect for a plant-based shawarma-style filling.
Arugula: Adds a peppery green base that makes the bowl feel fresh and balanced.
Pickled onions: Tang and brightness! They cut through the creamy sauce and warm spices in the best way. Here is my recipe for quick pickled onions if you don’t have any on hand!
Fresh herbs and lemon wedges: The finishing touch that ties it all together and keeps things fresh. Don’t skip the final squeeze of lemon, it wakes the whole bowl up!

Creamy Dairy Free Herby Yogurt Sauce Ingredients

The real star of the show! This herbed yogurt sauce is easy to make, dairy free and quite addictive. Here’s what you’ll need:

CocoJune Plain Unsweetened High Protein Yogurt: My go-to dairy-free yogurt for years now! It has a high protein count of 10g per serving, it’s dairy-free but still totally creamy, thick enough and truly convincing. Filled with minimal, clean ingredients, it gives the yogurt sauce a tangy flavor and thick, creamy texture that feels cooling and rich without being heavy.
Fresh dill: The first of three herbs that make this sauce perfection! Dill adds brightness and makes the sauce taste fresh and a little unexpected.
Cilantro: Gives the sauce a vibrant, green flavor and color that pairs beautifully with the shawarma spices.
Fresh mint: For that cooling element that makes the sauce feel extra refreshing. It’s subtle, but so good with the lemon and garlic.
Green onions: Are subtle enough to add a gentle savory bite without taking over the herbs.
Garlic: Gives the sauce depth and a little sharpness. One clove is enough because it’s blended raw. If you want a milder punch, you can use powdered garlic, half of a clove or a very small clove.
Lemon juice: Brightens the whole sauce and balances the creaminess of the yogurt.
Maple syrup: Adds just enough sweetness to soften the acidity and round out the flavors.

How to Make These Vegan Chickpea Shawarma Bowls

These bowls are surprisingly simple to make and perfect for meal prep because every component stores really well separately.

Cook the Lemon Herb Rice

Cook the basmati rice according to package directions with a little sea salt. Once fluffy, stir in the lemon zest, green onions, and cilantro while the rice is still warm. It adds so much freshness and keeps the rice from feeling too heavy alongside all the warm spices.

Roast the Vegetables and Chickpeas

Add the cauliflower, carrots, mini peppers, red onion, and chickpeas to a large sheet pan. Toss everything with the shawarma spice blend until evenly coated. Spread the vegetables out well so they roast instead of steaming, then bake at 425°F for 30–35 minutes, tossing halfway through.

You’re looking for caramelized edges, tender vegetables, and chickpeas that are slightly crisp on the outside.

Blend the Herby Yogurt Sauce

Add the CocoJune yogurt, dill, cilantro, mint, green onion, garlic, lemon juice, maple syrup, sea salt, and water to a blender or food processor. Blend until smooth, creamy, and pale green. Taste and adjust as needed with more lemon, salt, or herbs, depending on your preference.

The longer you blend it, the creamier and more vibrant it becomes.

Assemble the Bowls

Start with lemon herb rice and arugula, then pile on the roasted vegetables and chickpeas. Top with pickled onions, fresh herbs, generous amounts of the herby yogurt sauce, and a big squeeze of fresh lemon.

That combination of warm vegetables with the cool creamy sauce is what makes these bowls so addictive.

Ways to Use Leftover Herby Yogurt Sauce

If you somehow end up with leftover sauce, do not let it go to waste. Drizzle it over roasted potatoes, grain bowls, crispy tofu, salads, wraps, sandwiches, or use it as a dip for fresh vegetables and crackers.

You could also turn these bowls into wraps by stuffing everything into a warm pita or flatbread with an absurd amount of sauce inside.

Honestly, having a jar of this sauce at the ready in the fridge makes any vegetable way more exciting!

Tips for the Best Vegan Shawarma Bowls

Use a large sheet pan so the vegetables caramelize properly instead of steaming.
Pat the chickpeas dry before roasting to help them crisp up.
Don’t skip the lemon in the rice or sauce because it balances all the warm spices beautifully.
Taste and adjust the sauce before serving. A little extra salt or lemon can completely wake it up.
Make extra sauce. Trust me.
For meal prep, store everything separately and assemble fresh when ready to eat.

Chickpea Shawarma FAQ

How long does the yogurt sauce last? Store the sauce in an airtight container in the refrigerator for about 3-4 days. Stir before serving and add a splash of water if needed.

Can I meal prep these bowls? Absolutely. The rice, vegetables, chickpeas, sauce, and toppings all store really well separately.

Can I turn this into a wrap? Yes! Stuff everything into a warm pita or wrap with lots of sauce.

Is this recipe gluten-free? The bowl itself is naturally gluten-free as long as all packaged ingredients are certified gluten-free.

Is this spicy? Not really. It’s more warm and flavorful than spicy, but you can absolutely add cayenne, chili crisp, or hot sauce if you want heat.

Did you make this recipe?

If you made these vegan shawarma bowls, I’d love to hear what you think in the comments below. And if you’re looking for more high-protein plant-based dinners, make sure to try these recipes next:

High Protein, High Fiber Squash Bowls

Ginger Sesame Tofu Rice Bowls

Sticky Maple Miso Glazed Tofu Bowls

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa.

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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close up of white bowl filled with a hearty chickpea shawarma recipe that's packed with roasted spiced vegetables, a herby lemon jasmine rice and all topped with a delicious dairy free herbed yogurt sauce

Jackie Akerberg