Looking for a delicious #MeatlessMonday recipe? Something filling and nutritious? Keep reading.
This vegan chickpea shawarma bowl has been one of my go-to recipes these days! It seems like lots of ingredients but it’s totally worth it. Save this post for later to easily access the ingredients you’ll need and how to make this flavour-filled salad bowl.
INGREDIENTS
For the Shawarma Chickpeas:
– 2 cans of chickpeas drained
– 2 tbsp of olive oil
– juice of half a lemon
– 1/2 tsp of garlic powder
– 1/2 tsp of cardamom
– 1/2 tsp coriander
– 1/2 tsp of dried ginger
– 1/2 tsp of cinnamon
– 1/2 tap of paprika
– pinch of salt + pepper
– pinch of cayenne pepper (skip if you don’t like spice)
For the Bowls:
– chopped kale (massaged with some olive oil)
– diced cucumber
– diced tomato
– chopped parsley
– pickled onions
– olives
– slivered almonds
– shawarma chickpeas
– feta + pita chips (optional garnish)
For the Dressing:
– 1/3 cup of tahini
– 1/2 cup of water
– 1/4 cup of apple cider vinegar
– juice of a whole lemon
– 1 clove of garlic
– handful of parsley
– 1 cup of olive oil
– 1 tsp of salt
– 1 tsp of black pepper
PROCESS
Chickpeas:
– Heat olive oil
– Add drained and rinsed chickpeas
– Add all spices and mix well to combine
– cook until warmed through
Dressing:
– Combine all ingredients in a blender and blend until smooth
– Add more water depending on desired consistency
Bowls:
– Place kale in a salad bowl and add some tahini dressing, mix to combine
– Level up by placing all remaining ingredients on top of the bed of kale
– Drizzle with more tahini dressing
Voila! There you have it, the most filling vegan salad bowl you did ever try.
Share your masterpiece when you try this recipe at home, by tagging me here.
xx
Coco