Spiced Chickpea Shawarma Bowl

• 120 g cooked chickpeas, drained and patted dry
• 1 tsp ground cumin and sweet paprika, mixed
• 75 g long-grain rice
• 75 g cucumber and tomato, diced
• 1 tbsp tahini
• 0.5 lemon, juiced

Directions

1. 1Toss the chickpeas with the spices and 1 tbsp oil and roast at 220°C (200°C fan) for 20 minutes, shaking the tray once, until crisp at the edges.
2. 2Cook the rice in double its volume of salted water, covered, for 12 minutes, then rest off the heat for 5 minutes and fluff with a fork.
3. 3Whisk the tahini with the lemon juice and 3 tbsp cold water until pourable, seasoning with salt.
4. 4Build the bowls with rice, the chopped salad and hot chickpeas, then spoon over the tahini.