Chickpea Shawarma Salad

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Big serving of our gluten-free vegan Chickpea Shawarma Salad with hummus dressing

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?

Baking sheet with Shawarma-spiced chickpeas for adding protein to a plant-based salad

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.

Big bowl filled with our recipe for gluten-free vegan Chickpea Shawarma Salad

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.

Plate filled with a large serving of our Chickpea Shawarma Salad for a gluten-free vegan meal

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!

Two big dinner plates filled with our quick and delicious Chickpea Shawarma Salad recipe

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
Bowl of pita bread triangles and two big plate of Chickpea Shawarma Salad
4.85 from 53 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Course Entrée
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1 15-ounce can chickpeas (rinsed, drained and dried in a clean towel)
  • 1 Tbsp olive oil
  • 1 heaping tsp cumin
  • 1/2 heaping tsp smoked paprika
  • 1/2 heaping tsp turmeric
  • 1/2 scant tsp sea salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1 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 parsley
  • 20 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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My Rating:

  1. Laura says

    This was AMAZING!!!! I used the DIY humus recipe linked in the recipe and added a little extra lemon juice to the humus. SO SO GOOD!!!

  2. Tracy says

    I made this last night for lunch today and it was so flavorful. I had to sub tarragon for dill and cilantro for parsley. Both were good additions. The chickpeas did not stay crispy but they were still tasty and added a nice punch of flavor and heat.

  3. Vysturbed says

    This recipe was perfect to use up chickpeas after cooking them for aquafaba. I had leftover spring mix and parsley and the flavors meshed well. The dressing was also great to use for wraps too.

  4. Jenifer Osterwalder says

    I am very happy to find this recipe. It is great! I made it according to the directions and will make this again and again. Rather than pita bread, I roasted potatoes that I placed side by side with the chickpeas.

  5. Kat says

    In a totally unexpected twist, these chickpeas are one of my kids’ favorite dinners! They eat theirs in naan or pita, we put ours on a great big salad. I skipped the tomato and added an inordinate amount of cucumber for personal preference and used plain yogurt instead of hummus as the dressing base. I also highly recommend adding a few dots of harissa to the top or your salad or in your wrap if you can get it.

  6. Lolo says

    This recipe is perfect! A pal made it for me years ago and I just keep remaking it. Sometimes I alter ingredients based on what I have around but mostly I follow the recipe because it is superb. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Lolo. We are so glad you enjoy the recipe! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  7. Jessi Bustamante says

    This came out so delicious! I ran out of turmeric (didn’t realize it was so low), but the chickpeas were still great. Instead of pita chips, I picked up garlic naan, cut it into triangles, and toasted. Will absolutely make again!

  8. Jenn says

    I made this with the microwave hummus from this site, and some homemade pita chips in the air fryer. It’s a really good portion size, and tasted amazing. The roasted chickpeas are probably going to be a go to for snacking!

  9. Malynda says

    I made the salad, dressing and chickpeas but used store bought pita chips it was absolutely delicious! I also chopped pickle and beet to add in

  10. Bails says

    This is so easy to make, and absolutely delicious. Very fresh and healthy. I used store hummus to save time. I’m making again for a picnic, and will just assemble everything there.

    • Peter A says

      Thank you for sharing this recipe.
      Very tasty and my family loved it.
      The only ingredient that I left out was Cumin as I can’t stand it and I didn’t bake the chickpeas!
      My daughter suggested adding avocado to the mix and it was divine 😋

      Kind Regards,


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So sorry to hear you didn’t enjoy it, Ayesha! Is it possible some of your spices weren’t fresh? Other readers have really enjoyed it and it should be quite flavorful and balanced. We are garlic fans, but feel free to scale it back, if preferred!

  11. Mimi says

    This was really tasty and easy! I used jalapeno hummus (that’s what I happened to have) and it worked great. We also swapped in red bell peppers because my bf doesn’t like tomatoes. We will definitely keep this in the rotation for easy, healthy weeknight meals.

  12. Iman says

    I made this tonight for my roommates and I. They ate it as a wrap and I ate it as a salad with some GF homemade pita bread. My roommates raved about the flavors of everything and my one roommate who grew up with Lebanese flavors had high praises. I totally recommend this recipe.. and you’ll have a meal in less than a half hour!

  13. Rimsha Shaikh says

    Did chickpeas stovetop and turned out amazing.
    First time trying this recipe and turned out very good.
    Will try other recipes too.
    Thank you.

  14. Jessica says

    I made this recipe last night for my boyfriend and I, and we both loved it. I followed it *almost* to the tea.

    The only thing that I did differently was add cauliflower, because I had some I needed to use. I just sliced it up thin, tossed it in the same bowl and the chickpeas, and cooked it on the same pan as well (for the same amount of time). Turned turned out perfectly.

    This recipe is great. Healthy, versatile, satisfying and sooo flavourful! It’ll 100% by in the regular rotation from now on.

  15. Bridget says

    So I am absolutely obsessed with this recipe. It has become a staple in my household — so much so that it’s requested if I don’t make it once a week! The only changes I make is that I add roasted sweet potatoes in place of the pita chips and omit the garlic from the dressing. Truly outstanding!

  16. Rebecca says

    I just made this, minus the dressing (my husband does not like dressing). We both thought it is very delicious and will be making it again! Thank you!

  17. Brittney says

    I just made this for lunch and it was so good. I am so glad we have leftovers so I can have this as a side for tonight’s dinner! I was so surprised how much flavor this simple dressing brought to the salad, and the roasted chickpeas are so good it’s hard not to eat them all before even making the salad. I made the dressing in the food processor so I could skip mincing the garlic which made everything super easy. A delicious salad that I will definitely add to my weekly rotation, thanks for sharing!

  18. Darcie says

    I made your Chickpea Shawarma Salad, Hummus & Garlic herb flatbread for my son, hubby & I. It was freaking delicious & easy to make. To top it all off my son even asked if I had enough for him to take to work tomorrow….I guess it was a hit. I wish I remembered to take a photo so I could post on Instagram and tag you…next time! P.S. My son uses your recipes all the time and even bought your cookbook…he is 22 and recently has become a vegetarian.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We are glad you and your family enjoyed this recipe, Darcie! Yes – be sure to share a photo next time and we’d love to see what you’ve cooked up!

  19. Lori says

    This was so good! I loved the flavor of the chickpeas and your hummus dressing is just really perfect! Will definitely make this again.

  20. Bdubz says

    OMG. Super quick and so tasty! I did some swapping out though…lettuce for a mix of spinach & kale, tomatoes for courgette and parsley for coriander…I didn’t want to go out so just used what I had. This is going to be my go to summer dinner :) This takes just as long as cooking some shitty ready meal and I get to feel virtuous so it’s a win/win.

  21. Claire says

    Just got finished eating this for lunch – delicious. The only thing I did differently was breaking up pita chips into very small pieces and sprinkling them onto the salad. I’ve tried a lot of your recipes and am a huge fan. Thanks for doing what you do!

  22. Alyssa says

    Hi Dana,

    I am obsessed with this salad! It’s so flavorful and filling (usually when I try to whip up salads myself they are neither of these things) and I make it all the time! Thank you for this recipe and website — you are awesome.

  23. Marin Haning says

    This was delicious and the perfect lunch. Out of all the flavors, the one that stood out the most to me was the dill in the dressing. Such a great addition!
    This will be a new addition in my lunch menu rotation :)
    As always, thank you! I have no idea what we would eat if it wasn’t for this blog and your cookbook. I would venture to say that 70% of our weekly meals are Minimalist Baker recipes!!!

  24. Hanna says

    This dish is something special! So simple to make but such a sophisticated flavour and combo of textures. Love Love Love it! Thanks so much for sharing.

  25. Kendall Stark says

    Hi, Dana! I’ve made this salad at least three times since I saw it featured in a BuzzFeed Food article, and it is spectacular! I’m trying to eat less meat and more veggies and plant-based proteins, and your blog is really inspiring. There are so many dishes I want to try on here. I’m going to make your sweet potato almond butter muffins on Sunday. Speaking of sweet potatoes, I’m also discovering them again and have become slightly obsessed. Keep up the fantatic work!

  26. Cassie says

    My husband and I loved this chickpea recipe and the sunflower chickpea sandwich (the sunflower seeds are great in it). The garlic dill sauce is awesome. We are loving the use of chickpeas and the fact the vegan recipes are accessible for our skills. Your website is a go to for us now as we have tested several of your recipes with success. We would love to see a vegan mushroom stroganoff recipe!

  27. Maria says

    Those chickpeas were SO addicting! I used this recipe as a pita sandwich with some homemade pita bread and it was amazing and filling. Also between homemade pita bread and homemade chickpeas (not canned) I had plenty of food for dirt cheap! This will definitely be a new go to recipe for me.

  28. Kathryn Tate says

    Oh!!! Wow, this and all of Dana’s salads are so enjoyable.
    Thank you Dana for making my life better. I eat like a king now.

  29. Katie says

    I made this last night and it was fantastic! The perfect amount for 2 people, and as always, your dressing was on point! I can’t wait to make it again – this is all simple stuff I always have in the kitchen or the garden!

  30. Kris says

    Delicious and filling. The whole family enjoyed it. This is the third recipe I’ve tried from your site and I am now hooked! I’ve subscribed and I’m about to order a cookbook.

    Thank you!

  31. brei says!!! Minor change that I did, because I am not vegan, is make a taziki sauce as the dressing. You can use nonfat greek yogurt to do this (use google) and it turns out fantastic. I am a huge
    mediterranean food eater and this salad satisfies my craving without having to eat pounds of pita bread and yellow rice. Tastes meaty flavorful and fills me up!

  32. Cathy says

    Made it with kale! Might make 50 percent more dressing next time to dress the heartier kale. Turned out even better than it looked and I thought it looked pretty good.

  33. Meg says

    This my go-to lunch–super flavorful, fresh, and easy to make a big batch of the chickpeas (I double the recipe) to last almost all week. And the hummus salad dressing? I’m using that ALL the time now.

  34. Olivia says

    Excellent recipe. I loved the dressing. I also added chopped dates and avocado and replaced the parsley with cilantro. One of the best salads I’ve ever had. :)

  35. Ana @ Ana's Rocket Ship says

    I’m definitely going to be making this soon. VERY SOON. I love how I can eat it twice but only have to make it once :D

  36. Jacqueline says

    Lovvveeee this salad. I’m a huge meal prepper and am always looking to add a new recipe to my staples each week. This salad will remain on my weekly prep, due to the fact that it is super filling and my husband wasn’t annoyed about the lack of meat haha. I baked the chickpeas without smashing any for about 18 min and they were perfect. I added extra dill to the dressing and used olive oil spray for the pita chips.

  37. Ashley says

    Made this for dinner tonight and it was SO delicious! (Just like everything else of yours that I’ve ever made) All of the flavors work together so well!

    I have to admit, I’ve been a chickpea skeptic because some vegan recipes that use them for protein that I’ve tried have been so bland, but this wasn’t the case at all!

    Thanks for a great recipe!

    P.s. I’m from southern Oregon and if you want to be BFFs, I’m so down.

  38. Dr. Alison says

    Thank you for providing me and my family (and my patients) with an excellent resource for healthy recipes. PS..I LOVE your vegan truffles!

  39. Ashley says

    Uh, YUM! We absolutely loved this salad! I added a little bit of hummus, kalamata olives, and pickled onions on the side (we were starving), but this was a great dinner! I found that roasting the chickpeas for 20 minutes was the perfect length, just like you mentioned. We will definitely have this again!

  40. Clary says

    This salad is a showstopper: simple & quick but so tasty and with so many complex flavours. After a week of eating bread and junk food leading up to exams at school, it felt so good to fill myself with greens, hummus and chickpeas :) I used kale for the salad and added a 1/4 tsp of cayenne to the dressing instead of the dill. It was filling and extremely tasty. I adore Minimalist Baker and can’t wait to buy a copy of your cookbook in the spring. Thank you Dana (and John) :)

  41. Moran says

    This looks delicious (as always..)!

    You should totally come visit Israel with your food style.
    Give me a shout when you do.. :)

  42. Carol T. says

    Thanks for another home run, Dana. This made a really tasty, simple and light dinner. And the dressing — super fast and delightful — as were the pita chips. I’ll be making the dressing and chips again just to keep on hand. My husband wants the chips to snack on with hummus.

  43. Bettina Lörincz says

    This is mega delicious! I just had it for lunch! My bf and I both loved it and will be definitely making it soon again.

  44. Kimberly says

    Hi. I have one child who is allergic to chickpeas ( he has always been a trouble maker). Do you know of a good substitute? Cannilini perhaps?

  45. Barb Bowen says

    made this salad and loved it. My only problem is the chickpeas. They were not crunchy.. I made as directed.. even put them back in oven..but was afraid to burn them..any suggestions?Love your blog!

  46. Kay says

    Yum! My husband and I made these last night – delicious and very easy to make. We didn’t have dill so just used some more parsley in the dressing. I’m really loving your blog – great kitchen inspiration!

  47. Gina says

    Oh my gosh!!! I made this AND the lentil dip, and they are both SO delicious. roasted chickpeas are amazing!!!! I added feta and mushrooms to this for fun, and I loved every second. I thought this might be yummier with a tzatziki dressing, but the hummus dressing was a huge hit. Adding this into the regular rotation, and can’t wait to try it with guests.

  48. Rachel says

    I’ve been meaning to make these chickpeas for a week and a half and finally did this morning and I’m IN LOVE. I put chickpeas in my salad everyday, but just plain, straight from the can and now I don’t think I can ever go back. So yummy and want to add this spice mix to everything!!

  49. Sophie says

    Hi Dana!! As I’m drooling over thins amaaaazing site!! Your content is so professional and appealing- I was wondering what you use for editing and how long does it take you (about) to edit a photo for the blog? Thanks:)

  50. Ivy says

    Anxious to try this. What do you do with the half of the chickpeas that you mash? It’s not clear. Where do they go? Thanks!

  51. Nicole Lortie says

    I did it yesterday and we loved it. It was really good and I like the idea of the vinaigrette without oil with the hummus.

  52. C. Marie says

    I am so glad this salad exists! Chickpeas are a favorite of mine, and here they are, roasted and seasoned with some of my favorite spices.

  53. Carrie says

    Just curious – I noticed that each serving has 17.5 grams of fat, but can’t figure out where it comes from. I don’t see any fat-laden ingredients, except the tablespoon of olive oil – would it be from a store-bought hummus? It does look delicious!

    • Poppy says

      A tablespoon of oil has 14 grams of fat. That’s what’s holding me back from making this recipe. Not sure how to roast chickpeas without any oil. I’m not that experienced of a cook so any ideas would be appreciated :)

      • A concerned biochemist says

        Hi Poppy,
        You can roast chickpeas without oil, any water would help the spices to stick. They would be less crispy and you may need to slightly decrease the cooking time.

        That being said, the human body needs fat to function, and this recipe (when using the olive oil) has the ideal ratio of fat to protein and carbs. Most nutritionists suggest the following:
        Carbohydrates: 45-65% of calories
        Fat: 20-35% of calories
        Protein: 10-35% of calories
        This recipe has 17g fat, which at 9 calories per gram is 153 calories fat, or 35% fat. The carbs are 49% of the calories and protein makes up the remaining 16%. The recipe is very well balanced and I would keep the olive oil, it has been credited with healthy hair, nails, heart and digestive system!

  54. Michaeleen says

    curious if I double the chick peas to bake, could the other batch be stored for a few days? Sounds very yummy, I am going to give it a try.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! They store well in the fridge. They do get a little on the soft side, but still delicious!

  55. KJ says

    Straight to my heart with Shawarma!! Detroit has so many fabulous middle eastern restaurants but I can’t eat the Shawarma since they are usually beef or chicken :( Definitely have to try this!

  56. Megan says

    Dana! I literally said “I’m going to look up how to roast chickpeas on minimalist baker and this gem pops up! We had a different salad and topped with the roasted chickpeas! Delicious! Even the husband love it! Said it taste exactly like shawarma! Thanks for all your awesome recipes!! ?? I refer to your site weekly and share constantly!

  57. Lisa says

    How do you keep the chickpeas from exploding in the oven?? Every time I try to roast chickpeas they make a mess in the oven. Love your work. Thanks!

      • Gemma says

        Thanks for this recipe, it was incredible! My chickpeas also exploded, perhaps the heat was too high as you say. I wondered if it had something to do with the skins? Made for exciting cooking though!

  58. Peanut Butter & Ellie says

    Wow, I can’t wait to try this! It has all of my favorite salad ingredients: chickpeas, hummus, tomatoes, and greens.
    Do you mind if I share the link on my blog for people to make for the week-long vegan challenge I’m doing for the veggie club at my school?
    Thanks for all of your simple but fabulous recipes! xx

  59. Samantha says

    OMG this looks AMAZING! I was just about to look up what to make for tomorrow’s dinner when BAM this little beauty popped into my inbox. Happy Days! Can’t wait to dig in :D

  60. Sharon says

    Hi! I’m trying your recipe, but I don’t see how long the chickpeas need to stay in the oven. Guidelines please?

  61. Theresa says

    Hi Dana, this looks amazing! But -I tried roasting chickpeas a few times according to your recipes and they turned out very dry and chewy. Any idea what I’m doing wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Just bake for a little less time if you prefer them less dry! Shoot for 15 minutes and check from there.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s been added! Don’t know how I missed that. Depending on how crispy you like your chickpeas, anywhere from 18-25 minutes. I think 20 is the sweet spot. Good luck!

  62. Katrina says

    There is so much flipping flavour in this!! I am in love girl! There’s something about spicy chickpeas on a salad with a creamy dressing that gets me super excited to eat! Also, side note: my husband and I are cooking our way through your first cookbook! We’ve made 5 recipes so far and have the sushi spring rolls on the menu for tonight! We’ve loved everything and are VERY excited for the new cookbook that comes out this year!

  63. Nicole @ Young, Broke and Hungry says

    oh yum! I’m always looking for ways to incorporate more roasted chickpeas into my meals.

  64. Megan @ Skinny Fitalicious says

    I will be trying this! I adore chickpeas and have been looking for ways to incorporate them into salads.

  65. Tom ~ Raise Your Garden says

    Well, I’m a gym teacher and I’m feeling a bit on the pudgy side so like many these days, I’m trying to eat healthier and incorporate chickpeas in my diet. (ok, my wife is, and no, I’m not saying she is controlling but she has taken ice cream and chocolate out of my hands before.) So yes, I feel like I should be a better example to my students. Plus………’re saying this salad stores nicely in the fridge for a few days which is ideal since my lunches are packed everyday by my wife. School lunches = icky.

  66. krystal says

    I don’t think it’s too crazy-pants to say my life was CHANGED by roasted chickpeas. They are so crunchy and YUM!! Looking forward to trying this with the batch of chickpeas I just slow-cookered.