Chickpea Shawarma Salad
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Minimalist Baker · by Minimalist Baker★ 4.9 (54)

Chickpea Shawarma Salad

NUTRITION · PER SERVING30M COOK
CAL 36%·PRO 54%
CARBS 87G49% OF CAL
23G FIBER0G ADDED0G INTRINSIC52G OTHER13G TOTAL SUGAR
FAT 33G41% OF CAL
4G SAT29G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Middle Eastern-inspired salad with shawarma-spiced roasted chickpeas, fresh greens, and creamy garlic-dill sauce. Flavorful and filling plant-based meal.

mainmiddle easternsaladbowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 1 15-ounce can chickpeas ((rinsed, drained and dried in a clean towel))
  • 1 Tbsp olive oil
  • 1 heaping tsp cumin
  • 1/2 heaping tsp smoked paprika
  • 1/2 heaping tsp turmeric
  • 1/2 scant tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 pinch each black pepper, ground coriander + cardamom
  • 5 ounces spring mix lettuce ((organic when possible))
  • 10 cherry tomatoes ((chopped // organic when possible))
  • 1/4 cup red onion ((thinly sliced))
  • 3/4 cup fresh parsley
  • 20 pita chips ((slightly crushed // store-bought or homemade* // gluten-free if GF, or sub gluten-free crackers or cooked quinoa))
  • 1/2 cup hummus (DIY or store-bought)
  • 3 cloves garlic ((3 cloves yield ~ 1 1/2 Tbsp // finely minced or grated))
  • 1 tsp dried dill ((or sub 2 tsp fresh dill per 1 tsp dried))
  • 1 medium lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml))
  • Water ((to thin))
PREP
10M
SODIUM
1627MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.