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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.

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

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

Find it online: https://thefamilycooking.com/chickpea-shawarma-salad/