Vegan Chickpea Shawarma Kale Salad
This recipe is for a vegan chickpea shawarma kale salad with homemade pickled onions and a tahini lemon sauce. The chickpeas are cooked with various spices to create a shawarma-like flavor. Super tasty and very easy to make.
Ingredients
Shawarma Chickpeas
- 2 19 oz cans chickpeas, rinsed and drained
- 2 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- ½ tsp coriander
- ½ tsp garlic powder
- ½ tsp cardamom
- ½ tsp ginger
- ½ tsp cinnamon
- ½ tsp paprika
- salt, pepper and hot chili powder to taste
Salad
- 4 cups chopped kale (plus a little olive oil for massaging)
- 1 diced cucumber
- 1 large diced tomato
- ¼ cup finely chopped parsley
- ¼ cup pickled onions (see notes)
- ¼ cup diced black kalamata olives
Tahini Lemon Sauce
- ¼ tbsp tahini
- ¼ cup lemon juice
- 1 clove garlic
- 1 tbsp maple syrup
- salt and pepper to taste
- 1-2 tbsp nutritional yeast (optional)
Instructions
- Prepare the pickled red onion if you haven’t already. See our Quick & Easy Pickled Onions Recipe
- Chop the cucumber, tomato, and parsley. Massage the kale with 1/2 tsp of olive oil to soften. Set aside.
- Whisk the tahini sauce ingredients together until smooth.
- Heat the oil in a pan over medium heat. Add the chickpeas, lemon, and spices pan fry until crispy, about 5-6 mins.
- Divide the kale, chopped veggies, and pickled onions and cooked chickpeas between 4 bowls or containers. Toss with the lemon tahini dressing.
- Serve right away, or leave the dressing on the side and for meal prep. Serve with whole wheat pitas and hummus to make a more filling meal. Enjoy!
Tried this recipe?Let us know how it was!