This vegan chickpea shawarma salad is jam-packed with flavour and nutrition. Enjoy this as a hearty plant-based meal the whole family will love. This recipe is gluten-free, sugar-free and easily customizable.
Shawarma is a Middle Eastern readiness of meat like sheep, chickpea, hamburger or lamb, cut in slight cuts and stacked on a vertical rotisserie. I’m certain you’ve seen them it in real life previously. Shawarma is typically presented with fixings like tabouleh, tahini, pita, pickles and hummus.We’re plant-based around here so as opposed to utilizing creatures for this shawarma dish, we’ll be utilizing chickpeas!
This formula makes certain to be another top choice! The shawarma chickpeas are flavourful and addictive and you will adore them matched with tart, salted red onion, kale, tomato, cucumber, parsley and lemon tahini sauce.
This bowl is very simple to make and effectively adaptable so there’s no compelling reason to follow the formula precisely. You can change it dependent on your inclination and wholesome necessities by trading out the veggies, adding quinoa tabouleh or hemp seed tabouleh or a major spot of hummus.
If you love shawarma, you’ll love this healthy, satisfying chickpea salad! Full of flavour and nutrition, this is salad does not disappoint.
For the Shawarma Chickpeas
- 3 cups cooked chickpeas (2 15 oz cans drained and rinsed)
- 2 tbsp olive oil or avocado oil
- 1 tbsp lemon juice
- 1 tsp cumin
- 1/2 tsp each coriander, garlic powder, cardamom, ginger, cinnamon, paprika, salt and pepper
- pinch of cayenne pepper or red pepper flakes if you want it spicy!
For the Salad
- 1 cup chopped kale per serving (plus a little olive oil for massaging)
- 1/4 cup diced cucumber per serving
- 1/4 cup diced tomato per serving
- 1/4 cup finely chopped parsley per serving
- a few tbsp pickled onions per serving (see notes)
- pita for serving, optional
For the Tahini Lemon Sauce
- 5 tbsp tahini (75 g)
- 1/4 cup lemon juice
- 1 tsp garlic powder
- 1 tsp sea salt
- 1 tbsp maple syrup (optional)
- water to adjust consistency.
- Prepare the pickled red onion if you haven’t already.
- Massage the kale with 1/2 tsp of olive oil to soften. Set aside.
- Chop the cucumber, tomato and parsley.
- Whisk the tahini sauce ingredients together until smooth.
- Heat the oil in a skillet over medium heat. Add the chickpeas, lemon and spices and heat through, about 5-10 minutes.
- While they’re cooking, divide the kale, chopped veggies and pickled onions between 4 bowls or containers. Divide the chickpeas between each bowl then top each with tahini sauce. Serve with pita and if desired, hummus.
- To make pickled red onions, thinly slice a red onion and place in a bowl. Pour boiling water over it, enough to cover, and let sit for 10 minutes. Drain. Add the onion to a jar with enough vinegar to cover, add 2 tsp sugar and a pinch of salt. They’ll be ready to eat in about 30 minutes (less is fine, just won’t be as flavourful) and can be refrigerated for up to 2 weeks.Hummus and olives are good in this salad too.The chickpeas and tahini sauce make enough for 4 salads. Adjust the salad ingredients accordingly for however many servings you are making.