Chickpea Shawarma Salad with Lemon-Tahini Dressing
A vibrant, hearty salad that brings the bold flavors of shawarma into a fresh, plant-based bowl. Spiced roasted chickpeas are paired with crunchy vegetables, greens, and a creamy lemon-tahini dressing. It’s filling yet refreshing—a perfect lunch or light dinner.
Ingredients
For the Chickpeas:
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 tablespoon shawarma meat spice
- Salt to taste
For the Salad:
- 2 cups mixed greens
- 1/2 cucumber, diced
- 1/2 red bell pepper, chopped
- 1/4 small red onion, thinly sliced
- 1/4 cup chopped parsley
For the Dressing:
- 3 tablespoons tahini
- Juice of 1 lemon
- 1 small garlic clove, minced
- 1 tablespoon olive oil
- Water to thin
- Salt to taste
Instructions
- Roast the Chickpeas
Toss chickpeas with olive oil, shawarma spice, and salt. Roast at 400°F (200°C) for 10–12 minutes until crispy.
- Make the Dressing
Whisk tahini, lemon juice, garlic, olive oil, and salt. Add water until desired consistency.
- Assemble the Salad
Combine greens, vegetables, and parsley in a bowl. Add roasted chickpeas and drizzle with dressing.
- Serve
Toss gently and serve immediately.
Serving Suggestions
Top with toasted pita chips or crumbled feta for extra texture.
