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Chickpea Shawarma Salad with Tahini Dressing Recipe

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3.8 from 43 reviews

A vibrant and healthy Chickpea Shawarma Salad featuring spiced chickpeas sautéed to perfection, served atop massaged kale with fresh cucumber, tomato, parsley, and tangy pickled onions, all drizzled with creamy tahini sauce. This quick 20-minute recipe offers a flavorful, Mediterranean-inspired meal perfect for a nutritious lunch or dinner.

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 powder
  • 1/2 tsp cinnamon
  • 1/2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Pinch of cayenne pepper or red pepper flakes (optional, for spice)

Salad

  • 4 cups chopped kale (1 cup per serving)
  • Olive oil for massaging kale (about 2 tsp)
  • 1 cup diced cucumber (1/4 cup per serving)
  • 1 cup diced tomato (1/4 cup per serving)
  • 1 cup finely chopped parsley (1/4 cup per serving)
  • Few tablespoons pickled red onions (per serving, see notes)
  • Pita bread for serving (optional)

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 to adjust consistency

Instructions

  1. Prepare Pickled Red Onion: If you have not already prepared pickled red onions, prepare them ahead of time according to your preferred recipe or store-bought option, as they add tang and crunch to the salad.
  2. Massage the Kale: Place chopped kale in a large bowl, drizzle with about 1/2 teaspoon of olive oil, and massage it with your hands for 2-3 minutes until the leaves soften and become tender. This improves the texture and flavor.
  3. Chop Vegetables: Dice cucumber, tomato, and finely chop parsley. Set aside so they’re ready to assemble the salad.
  4. Make Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, garlic powder, sea salt, and maple syrup until smooth. Add water a little at a time to reach a creamy sauce consistency that’s easy to drizzle.
  5. Cook Chickpeas: Heat oil in a skillet over medium heat. Add drained chickpeas, lemon juice, and all the spices (cumin, garlic powder, coriander, cardamom, ginger, cinnamon, paprika, salt, pepper, and cayenne if using). Stir and cook for 5-10 minutes until chickpeas are heated through and coated evenly with spices.
  6. Assemble the Salad: Divide the massaged kale, chopped cucumber, tomato, parsley, and pickled onions evenly among four bowls. Divide the warm spiced chickpeas on top of the salads. Drizzle each bowl generously with tahini sauce. Serve with pita bread and optional hummus if desired.

Notes

  • Pickled red onions add a zesty, tangy flavor. You can make them by soaking thinly sliced red onions in vinegar, sugar, and salt for at least 30 minutes.
  • If you prefer spicier results, increase cayenne pepper or add fresh chili flakes.
  • Massaging kale is key to soften the often tough leaves and improve palatability.
  • Leftover spiced chickpeas can be stored in the refrigerator for up to 3 days and eaten cold or reheated.
  • This recipe is naturally vegan and gluten-free; ensure pita bread choice matches dietary preferences if serving.

Find it online: https://recipethrive.com/chickpea-shawarma-salad-with-tahini-dressing-recipe/