Chicken Shawarma Chickpea Bowls with Turmeric Rice & Garlicky White Sauce is one of my favorite lunches. With a robust Middle Eastern seasoning blend, roasted vegetables, crispy chickpeas, garlicky, lemony white sauce & pan-seared chicken, you’d think these bowls take hours to get on the table. While this meal certainly takes some multi-tasking, you basically need to set up the seasoned rice to cook over the stove, the vegetables to roast and chickpeas to crisp in the oven, while you make the garlicky, lemony white sauce and Eastern Mediterranean seasoned chicken.

The spices in this meal work wonderfully together - turmeric, cumin, dried coriander, garlic powder, paprika (I used Hungarian Sweet Paprika from Oaktown Spice Shop), allspice, and black pepper.

A FEW THINGS TO NOTE:

• I use both chicken and chickpeas for added protein, but you can omit the chicken to make the dish vegetarian. You can also use a different protein, like beef or tofu, as long as you alter cooking times accordingly.

• The carbs can be swapped as well - I’d recommend using couscous or cauliflower rice instead of long-grain Basmati rice, given you alter cooking instructions accordingly.

If you make these, tag @cleaneatsfactory on Instagram! I’d love to see what you come up with. Leave any questions in the comment section!