Name: Chickpea Shawarma Salad Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Middle Eastern
Ingredients: 3 cups cooked chickpeas (2 15 oz cans drained and rinsed); 2 tbsp olive oil or avocado oil; 1 tbsp lemon juice; 1 tsp cumin; 1/2 tsp garlic powder; 1/2 tsp coriander; 1/2 tsp cardamom; 1/2 tsp ginger; 1/2 tsp cinnamon; 1/2 tsp paprika; 1/2 tsp salt; 1/2 tsp pepper; pinch of cayenne pepper or red pepper flakes (optional, for spice); 1 cup chopped kale per serving (4 cups total); 1/2 tsp olive oil (for massaging kale); 1/4 cup diced cucumber per serving (1 cup total); 1/4 cup diced tomato per serving (1 cup total); 1/4 cup finely chopped parsley per serving (1 cup total); A few tbsp pickled red onions per serving (about 1/2 cup total); 5 tbsp tahini (75 g); 1/4 cup lemon juice; 1 tsp garlic powder; 1 tsp sea salt; 1 tbsp maple syrup (optional); Water, as needed to adjust consistency; Pita bread, for serving; Hummus, for serving

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If you love vibrant flavors that come together quickly for a satisfying meal, this Chickpea Shawarma Salad Recipe is about to become your new go-to. Tender chickpeas spiced just right with warm, aromatic spices meet fresh, crunchy kale, tangy pickled onions, and a creamy tahini dressing, making every bite an explosion of taste and texture. It’s a nourishing, colorful salad that feels like a treat yet makes healthy eating effortless and exciting.

Ingredients You’ll Need

A close-up view of a black speckled frying pan filled with a single layer of cooked chickpeas that are seasoned with visible spices, giving them a slightly textured, golden-brown look. A worn wooden spatula with a reddish-brown head and lighter handle rests in the pan, partially covering some chickpeas arranged in a curved shape around its edge. The pan sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to making this salad shine, and luckily, they are simple, wholesome, and easy to find. Each one plays a special role, from the hearty chickpeas providing substance to the fresh veggies adding crunch and brightness, all elevated by the signature shawarma spices and a luscious tahini dressing.

Cooked chickpeas: Use 3 cups (about 2 cans, drained and rinsed) as the protein-packed base that soaks up all the spices perfectly.
Olive or avocado oil: Just 2 tablespoons are needed to toast the chickpeas and help the spices bloom.
Lemon juice: Brightens the chickpeas and dressing with fresh acidity, 1 tablespoon for cooking and extra for the dressing.
Shawarma spice mix: A fragrant blend of 1 tsp cumin, and ½ tsp each of coriander, garlic powder, cardamom, ginger, cinnamon, paprika, salt, and pepper – plus a pinch of cayenne for heat if you like it spicy.
Kale: 1 cup per serving, massaged with olive oil to soften and provide a nutritious, earthy crunch.
Cucumber: ¼ cup diced per serving adds a refreshing crispness.
Tomato: ¼ cup diced per serving for juicy sweetness and color.
Parsley: ¼ cup finely chopped per serving, giving a fresh herbaceous note.
Pickled onions: A few tablespoons per serving, delivering a tangy punch that cuts through the richness.
Pita bread (optional): Perfect for scooping or wrapping your salad for an extra touch of comfort.
Tahini sauce: Made with 5 tablespoons tahini, ¼ cup lemon juice, 1 teaspoon garlic powder, 1 teaspoon sea salt, 1 tablespoon maple syrup (optional), and water to thin – this drizzle is creamy magic!

How to Make Chickpea Shawarma Salad Recipe

Step 1: Prepare Pickled Onions and Massage Kale

If you haven’t made pickled onions yet, now’s the time—they add a much-needed tangy crunch that elevates this salad. Meanwhile, take your kale and gently massage it with ½ teaspoon of olive oil. This simple step softens the leaves so they’re easier to eat and releases their natural sweetness.

Step 2: Chop Fresh Vegetables and Herbs

Dice your cucumbers and tomatoes into small, bite-sized pieces, and finely chop the parsley. These fresh components bring essential color, texture, and brightness to balance the warm spices and hearty chickpeas.

Step 3: Whisk the Tahini Sauce

Combine tahini, lemon juice, garlic powder, sea salt, and maple syrup (if using) in a bowl, then slowly whisk in a bit of water until the sauce reaches a smooth, pourable consistency. This sauce is rich, tangy, and slightly sweet—a perfect contrast to the spiced chickpeas.

Step 4: Cook Chickpeas with Shawarma Spices

Heat the olive or avocado oil in a skillet over medium heat. Add the chickpeas along with the lemon juice and the entire shawarma spice blend. Stir and cook for about 5 to 10 minutes until the chickpeas are heated through and beautifully coated with the fragrant spices. The warm spices bring that authentic shawarma flavor in every bite.

Step 5: Assemble the Salad

Divide the massaged kale, chopped veggies, and pickled onions evenly among four bowls or meal prep containers. Top each portion with the spiced chickpeas, then generously drizzle with the creamy tahini sauce. Serve with warm pita bread on the side, or get adventurous and add your favorite hummus for extra indulgence.

How to Serve Chickpea Shawarma Salad Recipe

In a white bowl with a subtle geometric pattern, there is a mixed salad with three main layers. The base layer shows fresh, curly green kale leaves with a slightly rough texture. On top of the kale, there are light brown roasted chickpeas, seasoned and looking crunchy, spread evenly. Scattered among them are thin, bright pink rings of pickled onions, adding a pop of color and softness. Small chunks of green cucumber with smooth skin and light flesh are mixed throughout. The salad appears lightly dressed with a creamy, white sauce that adds slight gloss to the ingredients. A shiny silver fork is placed inside the bowl on the upper side. The bowl is sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Adding a sprinkle of toasted pine nuts or crushed pistachios on top can bring a delightful crunch and extra depth. A few fresh mint leaves or a dusting of sumac also works wonderfully to brighten the dish even more.

Side Dishes

This salad pairs beautifully with warm pita bread or flatbreads for scooping. For a heartier meal, serve alongside grilled vegetables, mutabbal eggplant dip, or even a bowl of lentil soup for a wholesome Mediterranean feast.

Creative Ways to Present

Serve this salad as a vibrant centerpiece on a large platter for sharing. You can also make it into a wrap by stuffing it into pita pockets or lettuce leaves for a handheld delight that’s perfect on the go. Layering the components in a glass jar works great for meal prep or picnic lunches.

Make Ahead and Storage

Storing Leftovers

Keep any leftover salad components separate if possible, especially the dressing, to maintain maximum freshness. Store the chickpeas, veggies, kale, and pickled onions in sealed containers in the fridge for up to 3 days.

Freezing

Since the fresh vegetables and tahini sauce don’t freeze well, it’s best to freeze only the spiced cooked chickpeas if you want to prep in advance. Freeze them in an airtight container for up to one month, then thaw and reheat when ready to serve.

Reheating

Gently warm the cooked chickpeas in a skillet over medium heat or microwave until heated through. Reassemble the salad with fresh kale, veggies, pickled onions, and tahini sauce right before eating to keep everything vibrant and crisp.

FAQs

Can I make this Chickpea Shawarma Salad Recipe vegan?

Absolutely! This recipe is naturally vegan-friendly, using plant-based ingredients like chickpeas and tahini. Just be sure to skip any optional sides like cheese or yogurt-based dressings.

How spicy is this salad?

The spice level is quite mild by default, balanced by sweet, warm flavors and lemony brightness. You can easily adjust the heat by adding more cayenne pepper or red pepper flakes if you want a bolder punch.

What can I substitute for kale?

If kale isn’t your favorite, try using spinach, arugula, or mixed salad greens. Just keep in mind that kale is sturdy and stands up well to the dressing and spices, so softer greens are best added just before serving.

Can I use dried chickpeas instead of canned?

Yes! If using dried chickpeas, soak them overnight and cook them until tender before proceeding. They provide a fresher taste and firmer texture, but the overall cooking time will increase.

Is this salad good for meal prep?

Definitely! The components store well separately, making the Chickpea Shawarma Salad Recipe ideal for quick lunches or dinners throughout the week. Just keep the dressing apart until ready to serve to maintain freshness.

Final Thoughts

This Chickpea Shawarma Salad Recipe truly brings together the best of bold spices, fresh veggies, and creamy tahini in a bowl full of flavor and texture. It’s easy to prepare, wholesome, and perfect for any day when you want something healthy yet exciting. I can’t wait for you to give it a try and make it your new favorite!