With summer fast approaching, we’re always looking for quick and easy meals to share at summer BBQ’s and this Chickpea Shawarma Salad fits the bill!
This Shawarma Chickpea Salad is perfect to make ahead – simply prep all the components separately, and then add to bowl and toss with dressing before an event! This salad also tastes better the longer it sits, so it’s great for a cool and refreshing meal prep option.
Chickpea Shawarma Salad
Combine the Persian cucumbers, tomato, and red onion. Toss with 2 tablespoons each of olive oil and apple cider vinegar. Sprinkle with salt and pepper, set aside.
Cook the quinoa according to package instructions.
Meanwhile, add 1 tablespoon of oil to a frying pan. Add in the chickpeas and season with the garlic, cayenne, cinnamon, nutmeg, oregano, cumin, turmeric, salt, and pepper. Cook for 3-4 minutes, or until warm. Set aside to cool.
Make the tahini dressing by combining the tahini, honey and lemon juice. Add in water, 1 tablespoon at a time until desired consistency is reached. Add in the dill and season with salt and pepper.
In a large bowl, add in the kale and toss with the dressing. Reserve some of the dressing to drizzle at the end. Top with chickpeas, quinoa, and cucumber tomato salad. Drizzle with extra dressing and serve!
My name is Dani and I am the content creator and recipe developer for Dollop of Dani. I love to create easy and approachable yet unique and healthy recipes that everyone can feel confident making. Full time, I work for a healthy meal prep company in Los Angeles, CA. Outside of that I’m usually hiking and eating my way through Southern California!