Vegan Streetcart-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 streetcart-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
Super Select Cucumber
4 tablespoon
Hummus
(Contains: Sesame)
2 teaspoon
Garlic Powder
1 tablespoon
Shawarma Spice Blend
1 unit
Chickpeas
2 unit
Whole Wheat Pitas
(Contains: 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 packet stock concentrates (two packets 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 hummus sauce came together beautifully for a bold, satisfying bowl 🌶️. Some found the overall dish a touch salty — skip adding extra salt to the chickpeas and pitas, as the stock concentrate and spice blend already carry plenty.
- Ease of prep: Most found it easy and well-organized, though the multiple components and small sauce packets made it feel more involved than a typical weeknight meal.
- Suggestions: Roasting the chickpeas instead of pan-cooking them adds a satisfying crunch that several reviewers preferred. Add more hummus sauce or a dollop of yogurt if you want extra creaminess.
- Leftovers: This makes generous portions and keeps well — several reviewers enjoyed it for lunch the next day, making it a great meal-prep option.
- Rice: The turmeric rice with almonds and scallions was a crowd favorite; stir in a little butter after cooking for extra richness.
Reviews from our home cooks
Loved everything except for the hummus sauce. Wish it came with something else because everything else was fantastic, I don't normally like chickpeas but thought I would give them another try. They were very well seasoned and easy to cook in this recipe.
This was a GREAT dish. I was so happy to have leftovers for lunch the next day! So so good! The sauce with the hummus was amazing.
I wasn't expecting to like the chickpeas but they were so good in this recipe! Also please add the tomato/cucumber salad to way more recipes it is my favorite part!
This meal was incredible! I rarely save these recipes to make again, but this is one I'm keeping and putting into my weekly rotation!
I accidentally added all three packets of the veggie stock concentrate in the first step. It would have been helpful to point out that only one is used in step one and the others in a subsequent step. Also, cooking the chickpeas in their liquid made them very salty. They were also kind of sticky and not very appealing. If I made this again, I would roast them.
These were just amazing! The glazed chickpeas were delicious, and went so well with the other ingredients.
My 10 year old daughter loves to cook and she made this with me. It was easy to make and tasted delicious, its a family favorite now!
This meal is amazing! It is something I never would have made before Hello Fresh. All the flavors are amazing and go so well together.
Yummy. The rice had great texture and flavor. The chickpea recipes are my favorite!
So delicious and a nice big portion! Next time I'll save some for lunch!
