Chickpea Shawarma Salad

This springtime salad tastes so fresh and yummy, it’s a perfect way to kick off this year on a high note. Packed with healthy protein, tons of greens, and a whole lot of flavor. Unlike traditional shawarma, this chickpea salad is much healthier and has way less sodium.

If you don’t know what shawarma is, it’s a middle-eastern dish that’s made from heavily seasoned meat on a vertical rotisserie, packed with tons of salt/sodium, and far far from plant based. I took this tradition and gave it a plant based twist. The one thing this recipe does have in common with the traditional way is they are both heavily spiced. Remember when you are seasoning the chickpeas, don’t be shy with the spices, the more the merrier. Plus it’s paired with a dressing that’s tangy, sweet, and tart all at once.

These salads are gluten free, dairy free, and are perfect for meal prepping to have a light fresh lunch on the go. Not to mention how easy and simple this salad is to make too. Toss your veggies into the oven, shake yourself some dressing, and place a few spoonfuls of goodies……and boom! You just elevated your next lunch!

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Makes 3-4 salads

The Goods:

• 1 bunch kale, destemmed and massaged

• 1/4 bunch of dill, rough chopped slightly

• 1 package cherry tomatoes, sliced in half

• 1 cucumber, sliced in quarter moons

• 1/2 cup pickled red onion

• vegan ricotta or vegan feta

For the dressing:

• 1/4 cup tahini

• 1/4 cup coconut yogurt

• 1 tbsp dijon

• 1 lemon squeezed

• 1/4 tsp salt

• 1/4 tsp pepper

• 2 tbsp water

• 2 tbsp olive oil

For the chickpeas:

• 2 cans garbanzo beans, drained and rinse

• 1/2 tsp cumin

• 1/2 tsp coriander

• 1/2 tsp turmeric

• 1/2 tsp garlic

• 1/2 tsp onion powder

• 1/2 tsp paprika

• 1 tsp maple syrup

• 2 tbsp Big Tree Farms coconut aminos

The Method:

1. Preheat oven to 375. In a large mixing bowl, add chickpeas, all the spices, maple syrup, coconut aminos, and toss until fully coated. Toss coated chickpeas onto a baking sheet pan, and bake for 20-25 minutes or until slightly crispy.

2. As the chickpeas bake, prep your veggies and massage your kale. Then add all your dressing ingredients into a mason jar with a lid. Shake for 10-15 seconds, set aside.

3. Once the chickpeas are ready, grab your serving plates. Place a handful of kale in to each. Next add a few spoonfuls of cucumber, garbanzo beans, cherry tomatoes, pickles red onions, and a large dollop of vegan ricotta or vegan feta.

4. Garnish with a generous drizzle of dressing and few sprigs of dill. Enjoy!

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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