Salad with shawarma chickpeas, kale, parsley, pickled onions, pita and tomato.

Chickpea Shawarma Salad

  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Vegan, Gluten-Free

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

For the Salad

  • kale (plus a little olive oil for massaging)
  • cucumber
  • tomato
  • parsley
  • pickled onions (see notes)
  • pita for serving, optional (hummus and olives are good too!)

For the Tahini Lemon Sauce


  1. Prepare the pickled red onion if you haven’t already.
  2. Massage the kale with 1/2 tsp of olive oil to soften. Set aside. 
  3. Chop the cucumber, tomato and parsley. 
  4. Whisk the tahini sauce ingredients together until smooth.
  5. Heat the oil in a skillet over medium heat. Add the chickpeas, lemon and spices and heat through, about 5-10 minutes.
  6. 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.

Keywords: shawarma salad, shawarma chickpea salad, easy, healthy, plant-based, vegetarian