Spiced Lemon-Feta Chickpea Rice Bowls
with Roasted Broccoli, Red Onion & Creamy Shawarma Sauce
- Milk
- Soy
Looking to impress your new (vegetarian) boo with a cozy home-cooked dinner? This 30-minute one’s for you two lovebirds! This Middle-Eastern style bowl starts with fluffy garlic rice. You’ll top it with crisp-roasted shawarma-spiced chickpeas and a broccoli and red onion jumble seasoned with lemon and briny feta cheese for tangy, bright contrast. Lastly you’ll drizzle it all with our earthy, savory, creamy shawarma sauce for a “kitchen official” date night!
Ingredients
1 unit
Veggie Stock Concentrate
½ cup
Feta Cheese
(Contains: Milk)
1 unit
Red Onion
1 unit
Chickpeas
8 ounce
Broccoli
1 unit
Lemon
2 ounce
Creamy Shawarma Sauce
(Contains: Milk, Soy)
2 clove
Garlic
1 tablespoon
Shawarma Spice Blend
¾ cup
White Rice
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Drain and rinse chickpeas; pat very dry with paper towels. Cut broccoli into bite-size pieces if necessary. Halve, peel, and cut onion into ½-inch-thick wedges. Peel and mince or grate garlic. Quarter lemon.
• Toss chickpeas with stock concentrate on one side of a baking sheet. • Toss broccoli and onion on empty side of sheet with a large drizzle of oil, Shawarma Spice Blend, salt, and pepper. Roast on top rack until veggies are browned and tender and chickpeas are crispy, 15-20 minutes. (For 4 servings, spread chickpeas out across entire sheet and roast on top rack; add broccoli and onion to a second baking sheet and roast on middle rack.)
• Heat a drizzle of oil in a small pot over medium-high heat. Add garlic; cook, stirring occasionally, until fragrant, 1-2 minutes. Add rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-20 minutes. Keep covered off heat until ready to serve.
• In a small bowl, combine shawarma sauce and ½ tsp water (1 tsp for 4 servings) until smooth.
• Remove chickpeas and veggies from oven; carefully toss on sheet with feta and juice from one lemon wedge (two wedges for 4 servings). Taste and season with salt and pepper if desired.
• Fluff rice with a fork; taste and season with salt and pepper if desired. Divide rice between shallow bowls and top with lemon-feta chickpeas and veggies. Drizzle with sauce and top with a squeeze of lemon juice. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the unique, complex flavors, especially the lemon-feta combo and shawarma spices. Some found it a bit bland or dry.
- Ease of prep: Quick and simple to make, though a few noted the instructions were confusing or timing was off for roasting vegetables.
- Suggestions: Consider adding more sauce or seasoning for extra flavor. Try including a protein like chicken or tofu for a heartier meal.
- Leftovers: Reheats well, with some preferring it as a cold salad. Great for lunch the next day!
- Texture: Roast chickpeas longer for more crunch; some found the overall dish too mushy and wanted varied textures.
Reviews from our home cooks
This was incredibly good, even the leftovers the next day. I love the idea of tossing the chickpeas and veggies with lemon and feta, instead of just sprinkling on top. Really brought it up a notch I think. Great idea.
Kids all ate this up! I mixed up the lemon/feta into the rice so it wasn't as shocking of a flavor, and did not give them onions, but they loved the chickpeas and broccoli this way!
A really delicious vegetarian dinner! The lemon, feta, veggies, and sauces all together made a satisfying, filling, tasty meal. Reheating leftovers was a breeze too!
This was tasty. I wanted more of the shawarma sauce (or to know what's in it) and I did add more vegetables to it, and swapped out the white rice for brown, but this was good and I would eat it again.
The broccoli and onions needed longer in the oven than the chickpeas could handle, so the veg was not cooked evenly. Creamy sauce for dressing did not have great flavor. I was looking forward to this one but disappointed with the outcome.
Hearty and healthy for sure. I dialed down the curry spice and added chicken. Love the crispy chickpeas. Yum
Loved the flavors of this, would get this again if it came back up. The creamy sauce with lemon and feta was delicious.
Somehow the chickpeas were hard or chewy. I guess we roasted them too long. Needed more of the creamy shawarma sauce.
This dish surprised me, lots of flavor. I normally don't like onions, but they were good for this meal.
Good flavors and a fun way to mix up meals. A little dry.
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