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

Chickpea Shawarma Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 21 reviews
  • Author: Deryn Macey
  • Prep Time: 10 mins
  • Cook Time: 10 mins
  • Total Time: 20 minutes
  • Yield: 4
  • 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

  • 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


  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.

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.


  • Serving Size: 1/4 of recipe
  • Calories: 380
  • Fat: 20 g
  • Carbohydrates: 40 g
  • Fiber: 13 g
  • Protein: 16 g