Description
A vibrant and flavorful Chickpea Shawarma Salad featuring spiced chickpeas sautéed to perfection, served over massaged kale and fresh vegetables, topped with a creamy tahini sauce. This wholesome dish is quick to prepare, perfect for a nutritious lunch or dinner, and can be enjoyed with pita bread or hummus.
Ingredients
Chickpeas and Spices
- 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)
Salad Base
- 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)
Tahini Sauce
- 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
Optional
- Pita bread, for serving
- Hummus, for serving
Instructions
- Prepare pickled red onions: Make the pickled red onions ahead of time as desired to add a tangy crunch to your salad.
- Massage the kale: Drizzle 1/2 teaspoon olive oil over the chopped kale and massage it gently with your hands until the leaves soften and reduce in bitterness. Set aside.
- Chop vegetables: Dice the cucumber and tomato, and finely chop the parsley. These fresh vegetables will add balance and brightness to the salad.
- Make tahini sauce: In a bowl, whisk together the tahini, lemon juice, garlic powder, sea salt, and maple syrup until smooth. Add water gradually to reach your desired creamy sauce consistency.
- Cook chickpeas: Heat olive or avocado oil in a skillet over medium heat. Add the drained chickpeas along with lemon juice and all the spices — cumin, garlic powder, coriander, cardamom, ginger, cinnamon, paprika, salt, pepper, and optional cayenne or red flakes. Stir well to coat and cook for 5 to 10 minutes until heated through and fragrant.
- Assemble salad bowls: Divide the massaged kale among 4 bowls. Top each with equal portions of the chopped cucumber, tomato, parsley, and a few tablespoons of pickled onions. Add the warm spiced chickpeas on top, then drizzle generously with the tahini sauce. Serve with pita bread and hummus on the side, if using.
Notes
- Pickled red onions add delightful acidity and contrast to the rich chickpeas; prepare them at least an hour ahead or use store-bought.
- Massaging kale is essential to soften the leaves and improve digestibility.
- If you want to reduce sodium, adjust the salt in the spice mix and tahini sauce to taste.
- For a vegan version, confirm that your pita is free from animal products and omit hummus if it contains dairy.
- This salad is great served warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
