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Lunch recipe

Chickpea Shawarma Rice Boxes with Cucumber and Mint

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Roasted shawarma-spiced chickpeas, peppers, cucumber, tomatoes, mint, and lemony rice for a vegan lunch box.

Start planningStart cookingIngredients
40 min510 kcal4 base servingsLunchVeganMeal PrepGluten Free
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: chickpeas, basmati rice, cucumber, mint

Dietary fit: Vegan, Gluten-free, Dairy-free, Lower Sugar

Serving tip: Cool fully before sealing for packed lunches, and keep extra lemon wedges separate.

Chickpea Shawarma Rice Boxes with Cucumber and Mint plated and ready to serve.

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Ingredients

What you need

  • 2 tins chickpeas
  • 280g basmati rice
  • 1 red pepper
  • 1 cucumber
  • 250g cherry tomatoes
  • 100g baby spinach
  • 1 red onion
  • 1 lemon
  • 15g fresh mint
  • 2 cloves garlic
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp black pepper

You'll also need

baking tray, saucepan, sieve, knife, chopping board, grater, mixing bowl

Method

Step by step

Up to 8 clear steps
  1. Chickpea Shawarma Rice Boxes with Cucumber and Mint cooking step 1: Prep the vegetables.
    Step 1

    Prep the vegetables

    Heat the oven to 220C/200C fan. Drain and rinse the chickpeas, pat them dry, slice the red pepper, finely slice the red onion, grate the garlic, halve the cherry tomatoes, dice the cucumber, and roughly chop the mint leaves.

    10 min
  2. Chickpea Shawarma Rice Boxes with Cucumber and Mint cooking step 2: Roast the chickpeas.
    Step 2

    Roast the chickpeas

    Tip the chickpeas, red pepper, and red onion onto a baking tray. Toss with 1 tablespoon olive oil, garlic, ground cumin, smoked paprika, ground coriander, turmeric, black pepper, and a pinch of salt. Roast for 18 to 20 minutes until the chickpeas are lightly crisp and the pepper is soft.

    20 min
  3. Chickpea Shawarma Rice Boxes with Cucumber and Mint cooking step 3: Cook the rice.
    Step 3

    Cook the rice

    Rinse the basmati rice until the water runs mostly clear. Put it in a saucepan with 420ml water and a pinch of salt, bring to a simmer, cover, and cook over a low heat for 10 to 12 minutes until absorbed. Leave covered for 5 minutes.

    17 min
  4. Chickpea Shawarma Rice Boxes with Cucumber and Mint cooking step 4: Mix the lemon dressing.
    Step 4

    Mix the lemon dressing

    Zest and juice the lemon. Whisk the lemon zest, lemon juice, remaining 1 tablespoon olive oil, half the chopped mint, and a pinch of salt in a small bowl.

    4 min
  5. Chickpea Shawarma Rice Boxes with Cucumber and Mint cooking step 5: Finish the rice.
    Step 5

    Finish the rice

    Fluff the rice with a fork, then fold through the baby spinach and half the lemon dressing while the rice is warm so the spinach just softens.

    3 min
  6. Chickpea Shawarma Rice Boxes with Cucumber and Mint cooking step 6: Pack the boxes.
    Step 6

    Pack the boxes

    Divide the spinach rice between four bowls or lunch boxes. Top with the roasted chickpeas, pepper, onion, cucumber, cherry tomatoes, remaining mint, and the rest of the lemon dressing.

    3 min