Street Cart-Style Chicken & Chickpea Bowls

• Wash and dry produce. • Quarter lemon. Dice tomato. Quarter cucumber lengthwise; slice into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.

• In a small bowl, combine hummus, 1 TBSP olive oil, ½ tsp garlic powder (you’ll use more later), and juice from one lemon wedge (2 TBSP olive oil, 1 tsp garlic powder, and juice from two lemon wedges for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper. • In a separate small bowl (medium bowl for 4), combine tomato, cucumber, half the scallion greens, juice from one lemon wedge (two wedges for 4), a drizzle of olive oil, salt, and pepper.

Pat chicken dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.

• Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites, half the Shawarma Spice Blend (all for 4 servings), 1 tsp garlic powder (2 tsp for 4), salt, and pepper. (You’ll use the rest of the garlic powder in the next step.) Cook, stirring, until fragrant, 1 minute. • Stir in chickpeas and their liquid and remaining stock concentrates. Cook, stirring occasionally, until chickpeas are glazed and liquid has mostly evaporated, 4-6 minutes. • Remove pan from heat. Stir in a squeeze of lemon juice; season with salt and pepper to taste.

• While chickpeas cook, brush pitas all over with a drizzle of olive oil; season with remaining garlic powder, salt, and pepper. Place on a baking sheet and toast on top rack until softened and warmed through, 3-4 minutes. Cut pitas into four wedges each. • Fluff rice with a fork; stir in almonds and remaining scallion greens. Season with salt and pepper to taste.