Chickpea Shawarma Salad

Chickpea Shawarma Salad

INGREDIENTS

The Goods

  • 1 bunch bunch kale, destemmed and massaged
  • 1/4 bunch bunch of dill, rough chopped slightly
  • 1 pkg package cherry tomatoes, sliced in half
  • 1 cucumber, sliced in quarter moons
  • 1/2 cup pickled red onion vegan ricotta or vegan feta

For the Dressing

  • 1/4 cup tahini
  • 1/4 cup coconut yogurt
  • 1 tbsp dijon
  • 1 squeezed lemon
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 tbsp water
  • 2 tbsp olive oil

For the chickpeas

  • 2 Tbsp Big Tree Farms Organic Coconut Aminos or Less Sodium Coconut Aminos
  • 2 cans garbanzo beans, drained and rinse
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp garlic
  • 1/2 tsp onion powder
  • 1/2 tsp paprika
  • 1 tsp maple syrup

INSTRUCTIONS

  1. Preheat oven to 375F. In a large mixing bowl, add chickpeas, all the spices, maple syrup, Coconut Aminos, and toss until fully coated. Toss coated chickpeas onto a baking sheet pan, and bake for 20-25 minutes or until slightly crispy.
  2. As the chickpeas bake, prep your veggies and massage your kale.
  3. Then add all your dressing ingredients into a mason jar with a lid. Shake for 10-15 seconds, set aside.
  4. Once the chickpeas are ready, grab your serving plates. Place a handful of kale in to each. Next add a few spoonfuls of cucumber, garbanzo beans, cherry tomatoes, pickles red onions, and a large dollop of vegan ricotta or vegan feta.
  5. Garnish with a generous drizzle of dressing and few sprigs of dill. Enjoy!

@chef_bai

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