Ingredients
- 4 cans chickpeas
- 3 bags frozen Bell Pepper pieces
- 4, 20-oz containers of chopped sweet potato pieces
- 4 cup quinoa
- 2 packs mini Cucumbers
- 8 beefsteak Tomatoes
- 1 cup frozen Scallions
- Lemon juice
- 1/2 cup vegan mayo
- 1/2 cup Sour Cream
- 8 ripe avocados
Instructions
- Preheat both ovens to 450 degrees.
- Drain and rinse chickpeas; pat very dry with paper towels.
- Mix together 2 tsp paprika, 2 tsp ancho chili powder, 2 tsp cumin, 2 tsp turmeric, 1 tsp ground ginger, 1 tsp cinnamon, and 1 tsp salt in a bowl to make the shwarma spice mix.
- Line the baking sheets with parchment paper.
- Toss the bell peppers on baking sheets with a large drizzle of garlic olive oil and half of the shwarma spice mix. Repeat with the chickpeas on separate baking sheets. Roast until bell pepper is slightly blackened and chickpeas are lightly browned, 18-20 minutes. TIP: It’s natural for chickpeas to pop a bit while roasting.
- Toss the sweet potato pieces with a large drizzle of garlic olive oil, 2 tbsp paprika, 1 tbsp cumin, and 1 tbsp ancho chili powder. Roast until they are cooked through and slightly crispy.
- While the veggies roast, cook quinoa according to instructions on bag. Try tossing about a cup of frozen scallions in with the quinoa to cook.
- Meanwhile, chop cucumber and tomato (using the choppers will save time!).
- In a small bowl, whisk together sour cream, 2 TBSP lemon juice, and 2 TBSP olive oil. Add a dash (maybe like a tsp) of salt and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Repeat with vegan mayo.
- Serve with ripe avocado and more lemon juice on the side.
Source: https://www.hellofresh.com/recipes/crispy-chickpea-tabbouleh-bowls-5ec3def1c1fac21b2d322ae6
The Burrow 
Prep time (in person-hours): 3 hours 10 minutes.
The recipes says to use “about 2 1/4 cup dry” chickpeas. I used 3 cups, which was just enough even though even though only about 8 people ate them (they were high-FODMAP and some people were away). Lynette may have already adjusted the recipe proportions downward to adjust for these factors, though (she is very clever).
I typically use shawarma spice mix instead of chili powder. Both contain garlic, so Anisha made a spice blend based on the ingredients in the shawarma mix that didn’t have garlic and used this for the bell peppers.
The Monash FODMAP app says half a cup of canned chickpeas is OK. I don’t know if this is also true of Instant Pot–cooked chickpeas. But in the future, if we’re already going to the trouble of making a separate spice blend for the bell peppers, it might make sense to use it for the chickpeas too, so that the low-FODMAP people can partake of their miserly portion.
If you’re going to cook dry chickpeas, you should start cooking them early (ideally around 4:30, so that they’ll be ready to be seasoned put in the oven around 6).
Cutting the bell peppers takes a long time—it may be worth using the chopper for these if you’re in a hurry! The chopper is definitely worthwhile for the cucumber and tomato.
A couple questions:
* Is it intentional that there’s no lemon juice added to the creamy sauces? It seems weird to me that the sauces are basically sour cream or vegan mayo with a bit of water added.
* “Zest and halve lemon…Cut remaining lemon into wedges and serve on the side.” It never says what you’re supposed to do with the not-remaining lemon. Also, usually just use the bottled lemon juice.
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The suggested 17:1 ratio of fat to lemon juice is incorrect. I think it should be closer to 3:1, though I haven’t measured.
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4 cans of chickpeas wasn’t quite enough. Suggest try 6 and maybe go up from there
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Also half as many tomatoes
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We dried the chickpeas by putting them in the oven on lowish heat while it warmed up. It gave a nice, crispy shelled result
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