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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. 


Scale

Ingredients

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


Instructions

  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.

Notes

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