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.
