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Hello everyone!! In the background of the above picture you can see Fiona. I rarely catch her in my food pics. You can also see some legs that belong to my dad’s chihuahua, Sunshine. She terrorized our house for 2 weeks while my dad was down south. I’m joking, she wasn’t that bad. The cats were not happy about the temporary dog though. But, we are back to normal now!!
So, for the dish we need some bell peppers, rice, a red onion, cucumber, cilantro, cauliflower, tahini, maple syrup, a lemon, chickpeas, garlic, and shawarma seasoning. I made the seasoning for a shawarma post a while ago. If you’re looking to make your own you can reference that post. Basically it consists of paprika, cumin, cinnamon, turmeric, coriander, and black pepper.
You’ll start by cooking the rice. I had some rice left over from a dish I made the day before so I just used that.
For the tahini paste you will whisk together the tahini, lemon juice, and some water. Set that aside for now. Drain and rinse the chickpeas.
For the chickpea marinade mix together lemon juice, maple syrup, and some minced garlic. Add the shawarma seasoning and marinade the chickpeas in the dressing.
The rice is the base for this dish. Cut up the cucumber, bell peppers, and the red onion.
Steam the cauliflower. I bought this huge head of cauliflower at the farmer’s market, so Mr. FBBQ helped me figure out how to freeze some of it. It’s actually quite simple; boil the florets in water for 2 minutes, transfer immediately to an ice bath for 2 minutes, allow them to dry out a bit then freeze!
Add the chickpeas and squeeze some lemon over everything.
Add the tahini paste.
Garnish with cilantro and you are ready to enjoy this dish!
You can actually eat this hot or cold. I liked it cold better but either way it was absolutely delicious!!!