Chickpea Shawarma Salad

If you haven’t guessed by now, I’m obsessed with chickpeas and Mediterranean and Middle Eastern food.

But just in case you haven’t gotten that message loud and clear yet, I have another shawarma-inspired recipe that’s healthy, super flavorful, crowd-pleasing, and comes together in just 30 minutes. You in?

Since making my Chickpea Shawarma Sandwich, I’ve been craving it just about every day. But sometimes, you want something heavier on the greens, and less bread-y. This is the recipe for those instances.

I season chickpeas with a smattering of shawarma spices (learn about the origins of shawarma and try our DIY Shawarma Spice Blend here)! and bake them until crispy.

While that’s happening, chop up your salad and add to a mixing bowl. Top with pita chips (homemade or store-bought), prepare your 4-ingredient Garlic Dill Sauce, and you’re ready to go.

This salad is everything I love in a meal. It’s:

& Delicious

This would be the perfect weeknight meal when you don’t have a lot of time but want something healthy and satisfying (nearly 20 grams protein per serving!). It would be especially great for hosting family or friends that aren’t plant-based, because it’s so flavorful and filling they won’t miss the meat at all.

And if you store leftovers separately, it remains fresh for days, which makes it great for weekday lunches. Double win.

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Also, did you hear the good newsWe’re giving away a free BONUS RECIPE to email subscribers every month in 2016! It won’t be shared anywhere else except your inbox, so don’t miss out! The first recipe goes out at the end of this month. Subscribe now!

Chickpea Shawarma Salad

All of the flavor of a Middle Eastern-inspired chickpea shawarma sandwich in a salad! Shawarma-spiced chickpeas, fresh salad, and a creamy 4-ingredient Garlic Dill sauce! A flavorful, filling, plant-based meal.Author Minimalist Baker Print SAVE SAVED

4.85 from 51 votes Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 2Course EntreeCuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, VeganFreezer Friendly NoDoes it keep? 2-3 Days

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US Customary – Metric


1 15-ounce can chickpeas (rinsed, drained and dried in a clean towel)1 Tbsp olive oil1 heaping tsp cumin1/2 heaping tsp smoked paprika1/2 heaping tsp turmeric1/2 scant tsp sea salt1/2 tsp ground cinnamon1/4 tsp ground ginger1 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 parsley20 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)


Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.Add washed and dried chickpeas to a mixing bowl. Add olive oil and all seasonings* and toss to combine. To help them cook faster and disperse the seasonings more easily, lightly mash half the chickpeas with a fork (leaving the other half whole).Sample a chickpea and adjust seasonings as needed (I added more salt, cumin, and ginger). Then arrange in a single layer on a bare baking sheet and bake for 20-22 minutes, or until golden brown and crispy. Then set aside.In the meantime, prepare all salad ingredients and add to a bowl (reserving pita chips for later). Set aside.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.To serve, add baked chickpeas and pita chips to the salad, along with half of the dressing. Toss to combine.Divide between serving dishes and serve with remaining dressing.For best results, store leftovers separately (chickpeas in a container at room temperature, salad ingredients in refrigerator, dressing in a container in refrigerator, pita chips in a container at room temperature). Keeps for 2-3 days, though best when fresh.


*To make your own pita chips, slice 2-3 pieces of pita into triangles and brush or spray both sides with grape seed or coconut oil. Lightly season with sea salt and garlic powder and toss. Then arrange on a baking sheet in a single layer and toast on each side for 3-5 minutes in a 400 degree F (204 C) oven. This can be done while the chickpeas are baking to save time!
*In place of all the individual spices you could also use an equivalent amount of our DIY Shawarma spice blend, which is Middle Eastern inspired.
*Nutrition information is a rough estimate.

Nutrition (1 of 2 servings)

Serving: 1 serving Calories: 435 Carbohydrates: 53.3 g Protein: 19.3 g Fat: 17.3 g Saturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 809 mg Fiber: 13.2 g Sugar: 3 g

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