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

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

squeezed

1/4 tsp

salt

1/4 tsp

pepper

2 tbsp

water

2 tbsp

olive oil

For the chickpeas

2 tbsp

Big Tree Farms Original Coconut Aminos

2 cans

garbanzo beans, drained and rinse

1/2 tsp

cumin

1/2 tsp

coriander

1/2 tsp

tumeric

1/2 tsp

garlic

1/2 tsp

onion powder

1/2 tsp

paprika

1 tsp

maple syrup

Recipe provided by

@chef_bai

Directions

Preheat oven to 375. 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. As the chickpeas bake, prep your veggies and massage your kale. Then add all your dressing ingredients into a mason jar with a lid. Shake for 10-15 seconds, set aside.

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.

Garnish with a generous drizzle of dressing and few sprigs of dill. Enjoy!

Print Recipe