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chickpea shawarma salad with tzatziki

Chickpea Shawarma Salad with Spicy Tahini Dressing


  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

Street cart inspired shawarma meets delicious, crisp salad that’s easy and quick to throw together.


Scale

Ingredients

Chickpea Shawarma Salad

  • 5 ounces spring mix (1 container)
  • 1 pita bread
  • 1 tablespoon garlic oil (see notes)
  • 4 ounces feta cheese
  • 1/4 cup tzatziki sauce
  • 1 can (15.5-ounce) chickpeas
  • 1 teaspoon turmeric
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon cumin
  • 1/4 teaspoon salt
  • 8 ounces cooked chicken, diced

Spicy Tahini Dressing

  • 1/4 cup olive oil
  • 1/4 cup tahini
  • 3 tablespoons lemon juice
  • 2 teaspoons sriracha
  • 2 teaspoons dijon mustard
  • 2 teaspoons pure maple syrup
  • 1/2 teaspoon salt
  • 3 to 4 tablespoons water, to thin consistency

Instructions

Chickpea Shawarma Salad

  1. Preheat the oven to 375°F, place the pita on a sheet pan and brush with garlic oil.  Bake for 5-8 minutes until lightly crisp.  Alternatively, you can toast these in the toaster oven.  Let cool slightly and slice into strips.
  2. In a serving bowl, spread the spring mix and top with feta cheese and tzatziki sauce.  Set aside.
  3. Drain and rinse the chickpeas.  In a medium bowl, toss the chickpeas with turmeric, coriander, cumin and salt.  Sprinkle on top of the salad.
  4. Make the dressing:  In a small bowl, combine the ingredients using a whisk or a handheld immersion blender.  Dressing will make a little over 3/4 of a cup.
  5. Drizzle the desired amount of dressing over the salad.  Top with diced chicken and serve with toasted garlic pita strips.

Notes

  • For the chicken, rotisserie chicken from the grocery store is a great, quick option to make this an even faster protein packed salad.
  • For the garlic oil, you can either buy the garlic oil already infused, make your own by simmering a head of garlic in 1 cup extra virgin olive oil over low heat for about 30 minutes, OR rub the pita with a garlic clove before drizzling with olive oil.
  • For the tzatziki sauce, I prefer to just buy this at the grocery store ready to go.  If you have a chance to make it at home it is delicious but having one less thing to do is nice too.  Typically it’s in the same section as the hummus.
  • For added crunch, you can bake the chickpeas at 400°F for about 20 to 30 minutes.
  • Category: Salad
  • Method: By hand
  • Cuisine: Mediterranean

Keywords: Shawarma salad, chickpea shawarma, quick and filling salads, easy Greek salad

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