Chickpea Shawarma Salad
All of the flavor of a Middle Eastern-inspired chickpea shawarma sandwich in a salad! Shawarma-spiced chickpeas, fresh salad, and a creamy 4-ingredient Garlic Dill sauce! A flavorful, filling, plant-based meal.
Servings 2
Ingredients
CHICKPEAS
- 1 15-ounce can chickpeas (rinsed, drained and dried in a clean towel)
- 1 Tbsp olive oil
- 1 heaping tsp cumin
- 1/2 heaping tsp smoked paprika
- 1/2 heaping tsp turmeric
- 1/2 scant tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 pinch each black pepper, ground coriander + cardamom
SALAD
- 5 ounces spring mix lettuce (organic when possible)
- 10 cherry tomatoes (chopped // organic when possible)
- 1/4 cup red onion (thinly sliced)
- 3/4 cup fresh parsley
- 20 pita chips (slightly crushed // store-bought or homemade* // gluten-free if GF, or sub gluten-free crackers or cooked quinoa)
DRESSING
- 1/2 cup hummus (DIY or store-bought)
- 3 cloves garlic (3 cloves yield ~ 1 1/2 Tbsp // finely minced or grated)
- 1 tsp dried dill (or sub 2 tsp fresh dill per 1 tsp dried)
- 1 medium lemon, juiced (1 lemon yields ~2 Tbsp or 30 ml)
- Water (to thin)
Instructions
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add washed and dried chickpeas to a mixing bowl. Add olive oil and all seasonings* and toss to combine. To help them cook faster and disperse the seasonings more easily, lightly mash half the chickpeas with a fork (leaving the other half whole).
- Sample a chickpea and adjust seasonings as needed (I added more salt, cumin, and ginger). Then arrange in a single layer on a bare baking sheet and bake for 20-22 minutes, or until golden brown and crispy. Then set aside.
- In the meantime, prepare all salad ingredients and add to a bowl (reserving pita chips for later). Set aside.
- To prepare dressing, add hummus, garlic, dill, and lemon juice to a small mixing bowl and whisk to combine. Then add warm water and whisk until pourable.
- To serve, add baked chickpeas and pita chips to the salad, along with half of the dressing. Toss to combine.
- Divide between serving dishes and serve with remaining dressing.
- For best results, store leftovers separately (chickpeas in a container at room temperature, salad ingredients in refrigerator, dressing in a container in refrigerator, pita chips in a container at room temperature). Keeps for 2-3 days, though best when fresh.
Notes
*To make your own pita chips, slice 2-3 pieces of pita into triangles and brush or spray both sides with grape seed or coconut oil. Lightly season with sea salt and garlic powder and toss. Then arrange on a baking sheet in a single layer and toast on each side for 3-5 minutes in a 400 degree F (204 C) oven. This can be done while the chickpeas are baking to save time!
*In place of all the individual spices you could also use an equivalent amount of our DIY Shawarma spice blend, which is Middle Eastern inspired.
*Nutrition information is a rough estimate.
*In place of all the individual spices you could also use an equivalent amount of our DIY Shawarma spice blend, which is Middle Eastern inspired.
*Nutrition information is a rough estimate.
Nutrition (1 of 2 servings)
Serving: 1 serving Calories: 435 Carbohydrates: 53.3 g Protein: 19.3 g Fat: 17.3 g Saturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 809 mg Fiber: 13.2 g Sugar: 3 g