Shawarma Salad
While spending a summer cooking with vegan, gluten free, nut free, and dairy free friends with fresh veggies, I quickly found that Middle East flavors to work fantastic. Chickpeas are also a lifesaver when it comes to getting enough protein. Over time, it is great to read different shawarma and curry spice blends and learn which ones work best for you. I always go heavy on cardamom!
Ingredients
Chickpeas:
1 can of chickpeas rinsed and drained
2 Tbsp curry powder or shawarma seasoning
Salad:
1 Head of lettuce chopped up
1/2 head of broccoli
Various other seasonal veggies. Experiment!
Dressing:
1/4 Cup of hummus
1/4 Cup of olive oil
Directions
Saute Chickpeas and olive oil over medium heat until turning darker brown (about 10 minutes)
Toss chickpeas with seasoning and salt to taste. This is a great recipe to experiment with homemade spice mixes
Whisk together hummus and oil. Add water until it reaches dressing consistency. Salt to taste
Toss together salad veggies and serve with dressing and top with chickpeas
