Shawarma Chickpea Salad
This Shawarma Chickpea Salad combines crispy seasoned roasted chickpeas, fresh vegetables and a smooth lemon tahini dressing.
Servings: 4
Calories: 179kcal
Equipment
- Baking sheet
Ingredients
For the Shawarma Chickpeas:
- 1 can chickpeas 15 oz / 425 g, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon garlic powder
- ¼ teaspoon ground cinnamon
- ¼ teaspoon cayenne pepper optional
- ¼ teaspoon salt
For the Lemon Tahini Dressing:
- ¼ cup tahini 60 g
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- 1 clove garlic minced
- 2 tablespoons water to thin
- Salt and pepper to taste
For the Salad Base:
- 4 cups chopped romaine lettuce about 200 g
- 1 cup chopped cucumber 150 g
- 1 cup halved cherry tomatoes 150 g
- ¼ cup thinly sliced red onion 30 g
- ¼ cup chopped fresh parsley 15 g
Instructions
- Preheat your oven to 400°F (200°C).
- Toss chickpeas with olive oil, cumin, paprika, turmeric, garlic powder, cinnamon, cayenne, and salt.
- Spread the coated chickpeas on a baking sheet and roast for 25–30 minutes, shaking halfway, until golden and crisp.
- {Alternatively, air fry the coated chickpeas for 12–15 minutes, shaking the basket halfway through to ensure even crisping. Check for doneness: chickpeas should be golden and crunchy on the outside. If not crisp enough, air fry for 2–3 more minutes.}
- Meanwhile, whisk together tahini, lemon juice, olive oil, minced garlic, water, salt, and pepper until smooth. Adjust water to desired consistency.
- In a large bowl, combine romaine, cucumber, tomatoes, red onion, and parsley.
- Top salad with warm roasted chickpeas.
- Drizzle with tahini dressing and serve
Notes
- Dry the chickpeas well before seasoning. Even a small amount of excess moisture can stop them becoming nicely crisp.
- Don't overcrowd the baking tray. Give the chickpeas room so hot air can circulate around them.
- Taste the dressing after adding water. Diluting it slightly changes the seasoning, so it's worth checking before serving.
- Keep the dressing separate for meal prep. The lettuce stays crisp for much longer.
- Slice the onion very thinly. Thick pieces can dominate the salad instead of complementing it.
- Serve the chickpeas warm if possible. The temperature contrast makes the salad feel more substantial.
- Use fresh lemon juice. I've tried bottled juice when I was out of lemons, and while it works, fresh juice gives the dressing a cleaner, brighter flavour.
Nutrition
Calories: 179kcal | Carbohydrates: 9g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 161mg | Potassium: 357mg | Fiber: 3g | Sugar: 2g | Vitamin A: 4615IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 2mg