Chickpea Shawarma Salad

Why You’ll Love This Recipe

This Chickpea Shawarma Salad is a deliciously flavorful, plant-based meal that’s both nutritious and filling. The chickpeas are roasted to crispy perfection with shawarma spices like cumin, coriander, and paprika, giving them a rich and smoky flavor. Combined with fresh, crunchy vegetables and creamy tahini dressing, this salad is a delightful medley of textures and tastes. It’s easy to make, versatile, and can be served on its own or as a side dish. Whether you’re looking for a healthy lunch or a vibrant dinner, this salad will not disappoint.

Ingredients

For the roasted chickpeas:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground paprika
• ½ teaspoon ground turmeric
• ½ teaspoon garlic powder
• ½ teaspoon ground cinnamon
• Salt and pepper, to taste

For the salad:

• 4 cups mixed greens (spinach, arugula, or lettuce)
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced
• 1 bell pepper, diced
• ¼ cup Kalamata olives, pitted and sliced
• ¼ cup fresh parsley, chopped
• ¼ cup crumbled feta cheese (optional)

For the tahini dressing:

• 3 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon maple syrup or honey (optional)
• 1 tablespoon water (or more to thin)
• Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the chickpeas: Preheat the oven to 400°F (200°C). On a baking sheet, toss the chickpeas with olive oil, cumin, coriander, paprika, turmeric, garlic powder, cinnamon, salt, and pepper. Spread the chickpeas out in a single layer. Roast in the oven for 25-30 minutes, stirring halfway through, until crispy and golden brown.
2. Prepare the salad ingredients: While the chickpeas are roasting, prepare the salad by adding the mixed greens, cucumber, cherry tomatoes, red onion, bell pepper, olives, and parsley to a large bowl. Toss everything together gently to combine.
3. Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup (if using), water, salt, and pepper. Add more water if you’d like a thinner consistency. Taste and adjust seasoning if necessary.
4. Assemble the salad: Once the chickpeas are roasted and crispy, remove them from the oven and let them cool slightly. Add the roasted chickpeas to the salad, then drizzle with the tahini dressing. Toss everything together gently to combine.
5. Serve: Garnish with crumbled feta (if using), and serve immediately. This salad can be served on its own or paired with a side of pita bread or rice for a more filling meal.

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Cook Time: 30 minutes (for roasting the chickpeas)
• Total Time: 40 minutes

Variations

• Add More Protein: Add grilled chicken, tofu, or falafel for an extra protein boost.
• Vegan Version: Omit the feta cheese and use a plant-based yogurt for the tahini dressing to make this salad fully vegan.
• Extra Vegetables: Add roasted sweet potato, carrots, or zucchini to the salad for more flavor and texture.
• Spicy Version: Add a pinch of cayenne pepper to the chickpea mixture or drizzle sriracha over the finished salad for a spicy kick.

Storage/Reheating

• Storage: Store leftover chickpea shawarma salad in an airtight container in the refrigerator for up to 2 days. Keep the tahini dressing separate to prevent the salad from becoming soggy.
• Reheating: The roasted chickpeas can be reheated in the oven at 350°F (175°C) for 5-7 minutes to restore their crispiness, or you can enjoy the salad cold.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prepare the chickpeas and the salad ingredients ahead of time. Keep them in separate containers and store in the refrigerator. Assemble the salad and add the dressing just before serving.

2. Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas, but you’ll need to soak and cook them first. It’s easier and quicker to use canned chickpeas, but dried chickpeas can be a great option if you prefer to cook them yourself.

3. Can I make the tahini dressing without maple syrup or honey?

Yes, you can omit the sweetener if you prefer a more savory dressing, or substitute it with a pinch of sugar or agave syrup for a different flavor.

4. Can I use other vegetables in the salad?

Absolutely! This salad is highly customizable. You can add roasted vegetables, avocado, or even artichokes. Feel free to use whatever vegetables you have on hand or prefer.

5. How can I make this salad spicier?

To make the salad spicier, add some diced jalapeños, a sprinkle of chili flakes, or drizzle some hot sauce over the top before serving.

6. Can I make this salad gluten-free?

Yes, this Chickpea Shawarma Salad is naturally gluten-free. Just ensure that the tahini dressing and other ingredients are free from gluten-containing additives.

7. Can I use store-bought shawarma seasoning instead of the individual spices?

Yes, you can substitute store-bought shawarma seasoning for the cumin, coriander, paprika, turmeric, and cinnamon in the recipe. This can save time while still giving you the authentic flavors of shawarma.

8. Can I serve this salad with pita bread?

Yes! If you’re not following a low-carb diet, pita bread makes a great addition to this salad. You can also serve it with a side of hummus for an extra Mediterranean flair.

9. Can I make this salad without tahini dressing?

Yes, if you prefer, you can skip the tahini dressing and serve the salad with a lemon vinaigrette or any other dressing of your choice.

10. How can I make the roasted chickpeas even crispier?

To get even crispier chickpeas, make sure they’re thoroughly dried before roasting and spread them out in a single layer on the baking sheet. You can also toss them halfway through cooking to ensure even crispiness.

Conclusion

Chickpea Shawarma Salad is a healthy, flavorful, and satisfying meal that’s perfect for any time of the year. With its blend of savory chickpeas, fresh vegetables, and creamy tahini dressing, it’s a deliciously wholesome dish that’s both hearty and light. Whether you’re following a plant-based diet or simply craving something full of bold flavors, this salad offers all the richness of traditional shawarma with a refreshing twist. Enjoy it as a main dish or serve it as a side—it’s a crowd-pleaser every time!

Chickpea Shawarma Salad

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Chickpea Shawarma Salad combines roasted chickpeas seasoned with aromatic shawarma spices, fresh veggies, and creamy tahini dressing for a satisfying, plant-based meal that’s full of Mediterranean flavors. Perfect for lunch, dinner, or meal prep.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Main Dish
• Method: Roasting, Mixing
• Cuisine: Mediterranean

Ingredients

1. For the roasted chickpeas:
   • 1 can (15 oz) chickpeas, drained and rinsed
   • 1 tablespoon olive oil
   • 1 teaspoon ground cumin
   • 1 teaspoon ground coriander
   • 1 teaspoon ground paprika
   • ½ teaspoon ground turmeric
   • ½ teaspoon garlic powder
   • ½ teaspoon ground cinnamon
   • Salt and pepper, to taste
2. For the salad:
   • 4 cups mixed greens (spinach, arugula, or lettuce)
   • 1 cucumber, diced
   • 1 pint cherry tomatoes, halved
   • ½ red onion, thinly sliced
   • 1 bell pepper, diced
   • ¼ cup Kalamata olives, pitted and sliced
   • ¼ cup fresh parsley, chopped
   • ¼ cup crumbled feta cheese (optional)
3. For the tahini dressing:
   • 3 tablespoons tahini
   • 1 tablespoon lemon juice
   • 1 tablespoon olive oil
   • 1 teaspoon maple syrup or honey (optional)
   • 1 tablespoon water (or more to thin)
   • Salt and pepper, to taste

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Instructions

Prepare the chickpeas: Preheat the oven to 400°F (200°C). On a baking sheet, toss the chickpeas with olive oil, cumin, coriander, paprika, turmeric, garlic powder, cinnamon, salt, and pepper. Spread them in a single layer. Roast for 25-30 minutes, stirring halfway through, until crispy and golden brown.

1. Prepare the salad ingredients: While the chickpeas are roasting, combine the mixed greens, cucumber, cherry tomatoes, red onion, bell pepper, olives, and parsley in a large bowl. Toss gently to combine.
2. Make the tahini dressing: In a small bowl, whisk together tahini, lemon juice, olive oil, maple syrup (if using), water, salt, and pepper until smooth. Add more water for a thinner consistency if desired.
3. Assemble the salad: Once the chickpeas are roasted and crispy, remove them from the oven and let them cool slightly. Add the chickpeas to the salad, drizzle with the tahini dressing, and toss gently.
4. Serve: Garnish with crumbled feta (if using), and serve immediately. For a heartier meal, serve with pita bread or rice.

Notes

• For extra flavor, add roasted vegetables like sweet potatoes or zucchini to the salad.
• If you want a spicier kick, sprinkle some cayenne pepper on the chickpeas or drizzle hot sauce over the finished salad.

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 7g
• Sodium: 300mg
• Fat: 18g
• Saturated Fat: 2g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 32g
• Fiber: 9g
• Protein: 10g
• Cholesterol: 5mg