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Week of 7/8/24

Summer Chickpea Shawarma Salad
with creamy tahini dressing

Active: 30 Total: 30
Original GF Paleo Vegetarian
Summer Chickpea Shawarma Salad

Richly-spiced chickpeas top this shawarma-inspired entree salad. With crisp, cooling vegetables and a creamy dressing, it's just right for a hot day. 
Smarts: If you've added sumac to your spice rack, this is a great place to use it. Sprinkle it over the salads before serving for a tangy finish.

Tags
Make Ahead, Quick and Easy, Entree Salad
Proteins
Beans, garbanzo
Cuisines
Middle Eastern / North African
Save recipe
34

Ingredients

Metric
Servings:
4
Creamy Tahini Dressing:
  • Garlic - 1 clove
  • Lemon juice - 1 Tbsp
  • Water - 2 Tbsp
  • Oil, olive - 2 Tbsp
  • Tahini - 2 Tbsp (sub plain yogurt)
  • Honey - 2 tsp
Summer Chickpea Shawarma Salad:
  • Onions, medium and red - 1 , sliced
  • Garlic - 2 cloves , chopped
  • Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
  • Cumin, ground - 1/2 tsp
  • Paprika - 1/2 tsp
  • Coriander, ground - 1/2 tsp
  • Cinnamon - 1/4 tsp
  • Lettuce, butterhead - 8 oz , chopped or torn
  • Cucumbers - 12 oz , chopped
  • Tomatoes, medium - 2 , chopped
  • Cilantro, fresh - 2 Tbsp , roughly chopped (sub parsley)
  • Cheese, feta - 4 oz , crumbled
  • Pita bread - 2 rounds (sub any type of flatbread or pita chips)
  • Oil, olive - 1 Tbsp
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 2 tsp
  • Sumac (opt) - 2 tsp , for serving

Prep

  1. Onions / Garlic (both portions) - (If prepping right before cooking, get oven heating before proceeding.) Prep as directed and store separately. (Can be done up to 5 days ahead)

  2. Make dressing - In a small bowl, combine garlic (portion for dressing), lemon juice (portion for dressing), water, olive oil (portion for dressing), tahini, and honey.  Whisk until smooth, adding additional water and / or lemon juice as needed if mixture is too thick. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Season chickpeas - Drain and rinse the chickpeas. Toss chickpeas with cumin, paprika, coriander, cinnamon, and some salt and pepper. (Can be done 1 day ahead)

  4. Lettuce /  Cucumbers / Tomatoes / Cilantro - Prep as directed.

  5. Assemble the salad - In a large serving or mixing bowl, combine lettuce, onions, cucumbers, tomatoes, cilantro, and feta crumbles. Wait to toss until ready to serve.

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Make

  1. Heat oven to 350F / 177C degrees. Spread pita bread in an even layer on a baking sheet and brush both sides lightly with olive oil (portion for salad). Transfer to the oven and bake until lightly toasted, about 3 to 4 minutes per side.

  2. While bread toasts, heat a nonstick skillet with cooking oil over medium heat. Add garlic (portion for salad) and chickpeas and saute until garlic is fragrant and chickpeas are heated through and beginning to turn golden, 3 to 4 minutes. Stir in lemon juice (portion for salad) and season to taste with some salt and pepper.

  3. Chop the toasted pita bread into bite-sized pieces and add it to the salad.

  4. If dressing was made ahead, give it a stir (you can add a bit of water or warm it slightly in the microwave if it seems too thick to pour). Drizzle dressing over salad until it is dressed to your liking and toss everything together to combine.

  5. Divide salad among serving plates and top with warm chickpeas. Sprinkle sumac (if using) over top of the salads and serve with any remaining dressing. Enjoy!

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