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 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 3-ingredient Garlic Dill dressing, and you’re ready to go.
This salad is everything I love in a meal. It’s:
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!
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- 1 15-ounce (425 g) can chickpeas, rinsed, drained and dried in a clean towel
- 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
- 5 ounces (141 g) spring mix lettuce (organic when possible)
- 10 cherry tomatoes, chopped (organic when possible)
- 1/4 cup (28 g) red onion, thinly sliced
- 3/4 cup (45 g) fresh parsley
- 20 (~60 g) pita chips, slightly crushed (store-bought or homemade* // gluten-free if GF)
- 1/2 cup (120 g) hummus (DIY or store-bought)
- 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
- 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.