Vegan Street Cart-Style Chickpea Bowls
with Yellow Rice, Garlicky Hummus Sauce & Pitas
- Sesame
- Wheat
- Tree Nuts
Good news! There’s no need for a special trip to NYC to enjoy the fantastic flavors of a street cart-style bowl. Our chefs dreamed up this fab vegan version. Fragrant turmeric rice with crunchy almonds and scallions, shawarma-spiced chickpeas, Israeli-style cucumber-tomato salad, and TWO sauces—drizzly hummus and perky hot sauce—all served with warmed pita bread. Now, time to perfect your dipping technique for the optimal saucy and flavor-packed bite.
Ingredients
1 teaspoon
Turmeric
¾ cup
Jasmine Rice
3 unit
Veggie Stock Concentrate
1 unit
Lemon
2 unit
Scallions
1 unit
Tomato
1 unit
Cucumber
4 tablespoon
Hummus
(Contains: Sesame)
2 teaspoon
Garlic Powder
1 tablespoon
Shawarma Spice Blend
1 unit
Chickpeas
2 unit
Pita Bread
(Contains: Sesame, Wheat)
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
2 teaspoon
Hot Sauce
Not included in your delivery
2 teaspoon
Cooking Oil
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. • Heat a drizzle of oil in a small pot over medium heat. Stir in ¼ tsp turmeric (½ tsp for 4 servings) until combined. • Stir in rice, one of the stock concentrates (two for 4), 1¼ cups water (2¼ cups for 4), a big pinch of salt, and pepper. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to use in Step 5.
• 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.
• 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.
• Divide rice between bowls. Top with chickpeas and salad in separate sections. Drizzle bowls with hummus sauce and hot sauce to taste. Serve with pitas and any remaining lemon wedges on the side. TIP: If you like, scoop up some of the rice, chickpeas, veggies, and sauces with the pita and eat it all in one bite!
Customer reviews
Review summary
Updated on Sep 2026- Flavor: The shawarma-spiced chickpeas, turmeric rice, and garlicky hummus sauce are a crowd-pleasing combination that even non-vegans love 🌶️. Some found the overall dish a touch mild; adding extra hot sauce or all of the shawarma spice deepens the flavor beautifully.
- Ease of prep: Most found this straightforward and rewarding to make, though a few noted it involves several components cooking at once.
- Suggestions: Double the hummus sauce for drizzling — many felt one serving wasn't quite enough. A few preferred mini Persian cucumbers over the large variety for better flavor and proportion; some also added feta to the salad or chicken to the bowl for a non-vegan boost.
- Leftovers: This dish reheats well and tastes just as good the next day; several customers happily stretched it into two or three meals.
- Chickpeas: Cook the chickpeas until the liquid fully evaporates and a glaze forms — for the 4-serving version, this can take noticeably longer than the 4–6 minutes indicated.
- Pita: The garlic-and-olive-oil pita is a highlight; use fresh garlic instead of garlic powder if you want a more vibrant flavor, and watch the oven closely to avoid over-toasting.
- Cucumber salad: Some loved the fresh crunch it adds; others found it bland or too large in proportion — using half the cucumber or opting for smaller Persian cucumbers keeps the balance right.
Reviews from our home cooks
Oh My GOD this meal! This might be my favorite HelloFresh meal ever. Taking a regular single serving of hummus and turning it into fresh AF pourable hummus sauce over these fresh AF greek style bowls, with that schwarma spiced chickpeas (outta this world) This meal couldn't have been more perfect. Even the pita bread was made 10 times more delicious with the garlic pre-bake rub. You have to put this in the regular vegan rotation for sure.
Great meal with lots of flavors and textures! Warm and inviting rice with chickpeas, topped with fresh cucumber and tomato blend, plus hummus and as much hot sauce as you like. Add in the fresh seasoned and toasted pita and what more could you want!?!?! This meal was easy, delicious, and just as good leftover the following day.
I highly recommend this recipe as it is one of my favorites so far. I'm not vegan, not even vegetarian. I do not miss the meat when I eat this dish. I've made it once by meal kit and have successfully recreated it with store-bought ingredients. It turned out exactly the same. The flavors and textures are so nice. The combination of everything in the bowl is such an awesome experience. It is extremely fragrant, and the colors are so vibrant. There is so much to take in even before the first bite.
The chickpea part and rice was very tasty. But there was too much cucumber. It was a very large cucumber. I guess I could've used half of it. I couldn't eat it all. Also, I forgot I shouldn't eat hummus. My tongue gets sore and swollen. I haven't eaten it in years so I was hoping it would be ok. So I enjoyed the chickpeas, rice and pita. That was all very good.
Another awesome recipe from Hello Fresh. These chickpeas were the bomb dot com! We buy two dinners for four for a household of two and we both looked forward to the leftovers on this one!
The instructions were a bit confusing. The liquid never evaporated out of the chickpeas (although it said add with the liquid from the container) and the rice was crunchy following the longest time from the instructions. I had to cook the rice longer. Everything was very tasty though!
I liked seeing how chickpeas can be used to enhance a dish. Also, I like that a different seasoning in the rice can be so tasty.
Delicious, I cut the pita in half and stuffed the chickpeas and rice in as filling
My favorite chickpea bowl so far! Love the hot sauce for an added kick!
It needed more chickpeas. There was a plethora of rice. There is no reason not to include more chickpeas. and More hummus. I actually liked the spices. I love the spices for the chickpeas. You should sell them. Or tell us how to make our own spice blend.
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