Chickpea Shawarma Salad

This is one of my favorite salads to make. It’s really tasty and filling and comes together pretty quickly.

Recipe from Minimalist Baker.

This recipe is: vegetarian, vegan, gluten free


For the chickpeas:

  • 1 can chickpeas, rinsed, drained and dried
  • 1 Tbsp (15 ml) olive oil
  • Heaping 1 tsp cumin
  • Heaping 1/2 tsp smoked paprika
  • Heaping 1/2 tsp turmeric
  • Scant 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • Pinch each black pepper, ground coriander + cardamom

For the salad:

  • 5 oz (141 g) spring mix lettuce
  • 10 cherry tomatoes, chopped
  • 1/4 cup (28 g) red onion, thinly sliced
  • 3/4 cup (45 g) fresh parsley

For the dressing:

  • 1/2 cup (120 g) hummus
  • 3 cloves garlic (1 1/2 Tbsp or 9 g), finely minced or grated
  • 1 tsp dried dill (or 2 tsp fresh dill)
  • 1 lemon, juiced (2 Tbsp or 30 ml)
  • Water to thin


  1. Preheat oven to 400°F  and position a rack in the middle of the oven.
  2. Add washed and dried chickpeas to a mixing bowl. Add olive oil and all seasonings and toss to combine. Sample a chickpea and adjust seasonings as needed (I added more cumin and ginger). Arrange chickpeas in a single layer on a baking sheet and bake for 20-22 minutes, or until golden brown and crispy. Set aside.
  3. While chickpeas are cooking, prepare all salad ingredients and add to a bowl. Set aside.
  4. To prepare dressing, add hummus, garlic, dill, and lemon juice to a small mixing bowl and whisk to combine. Then add warm water and whisk until pourable. If not eating salad immediately, skip to step 7 for now.
  5. Add half the dressing to the salad and toss to combine.
  6. Divide between serving dishes and top with chickpeas and remaining dressing.
  7. For best results, store leftovers separately (chickpeas in a container at room temperature, salad ingredients in refrigerator, dressing in a container in refrigerator). Keeps for 2-3 days, though best when fresh.

Serves 2.


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