Shawarma Salad with Chickpeas!
I created this shawarma style salad by total accident! I was making a salad one day and realized the flavours reminded me so much of the shawarmas I used to love years ago. After making the connection I started tweaking the salad to include more shawarma aspects like the addition of pickles and pickled red onions and eventually ended up with this Shawarma Salad. I’ve been making versions of this salad for months now and I always get tons of recipe requests or questions about it on my Instagram, so I decided it was finally time to turn it into a recipe!
This salad combines the flavours of traditional shawarma into a healthier and vegan version. I combine cucumbers, pickles, pickled red onions, sauerkraut, and purple cabbage served over romaine lettuce and topped with homemade hummus, garlicky chickpeas, and the best part – a rich and creamy garlic dressing. You could also use the traditional pickled turnips, but I couldn’t find any at the time so I decided to make my own pickled red onions which achieves a similar flavour.
This salad is light and delicious, but I find it so filling and satisfying. You have protein from the chickpeas and hummus, along with some healthy fats from the cashew dressing and tahini in the hummus. I also sometimes throw on some sunflower seeds for added protein, healthy fats, and a slight crunch.
You can customize this salad however you want. Homemade Tabouli or some fresh tomatoes would also add some authentic shawarma flare to this salad.
Shawarma Salad with Chickpeas
Ingredients
Creamy Garlic Dressing:
- 1 cup cashews soaked and drained
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon apple cider vinegar
Crispy Chickpeas:
- 1 tablespoon olive oil
- One 540 ml can chickpeas rinsed and drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
Instructions
- To prepare the creamy garlic dressing, add the soaked cashews, water, salt, pepper, garlic and onion powder, and apple cider vinegar to a blender. Blend on high until fully smooth. Add additional water if needed to reach your desired consistency. Place in the fridge to chill.
- To prepare the crispy chickpeas, heat the olive oil in a large skillet over medium heat. Add the chickpeas, salt, pepper, and garlic powder. Stir to combine. Cook over medium heat until crispy and golden brown, about 10 minutes.
- To assemble the salad, layer romaine lettuce, cucumber, garlic pickles, cabbage, and hummus. Add any optional additions such as pickled turnips or red onions, sauerkraut, or tabouli. Top with the crispy chickpeas and drizzle with the creamy garlic dressing. Enjoy immediately.
- For leftovers, store all toppings separately. Reheat the chickpeas in a skillet until crispy and assemble the salad.
