Tasty Shawarma Salad Recipe

Elevate Your Meal Prep: The Ultimate Shawarma Salad Recipe for Flavorful and Healthy Delights.

Yields 6 servings

If any of the ingredients below are marked with an asterisk (*), read the notes at the very bottom of this page because it gives you important tips regarding the ingredient.

Ingredients
-water, 4 cups + to taste, divided
-red onion, 1, diced
-brown sugar, 2 tsp
-salt, 2.75 tsp, divided
-apple cider vinegar, 0.5 cup
-chickpea, 2 cups*
-olive oil, 7 Tbs, divided
-cumin, 1.5 tsp
-paprika, 0.75 tsp
-turmeric, 0.75 tsp
-cinnamon, 0.75 tsp
-ginger, 0.5 tsp
-coriander, 0.25 tsp
-russet potato, 1 pound, diced
-quinoa, 1 cup
-hummus, 0.75 cup*
-garlic, 5 cloves
-dry basil, 3 tsp*
-lemon juice, 1 tsp + to taste
-carrot, 2, julienne
-cabbage, 1 pound, rough chop
-cherry tomato, 16, half sliced
-parsley, 0.5 cup

Equipment needed
-baking sheet
-big soup pot
-strainer
-big salad bowl
-food processor or blender
-spatula or spoon
-chef’s knife
-cutting board

Directions

1. It’s best to pickle the red onion a day before to allow flavors to meld. Add 1 cup of water to a pot and bring to a boil. Immediately turn off heat to stop boiling then add sugar, 1.5 tsp of salt, and apple cider vinegar. Pour this mixture into container of red onions. Then place in refrigerator to marinate overnight.

2. Preheat oven to 400 degrees F.

3. Add chickpeas to mixing bowl then add 2 Tbs olive oil, 0.75 tsp salt, and the rest of the spices to toss to combine. Sample a chickpea and adjust seasoning as needed.

4. Place seasoned chickpeas on a baking sheet in a single layer and bake 400 degrees between 20 to 25 minutes or until golden brown and crispy to your liking. Set aside to cool.

5. Add potatoes to mixing bowl then add 2 Tbs olive oil and 0.5 tsp salt and toss to combine.

6. Place potatoes on a baking sheet in a single layer and bake 400 degrees between 30 to 35 minutes or until the potatoes appear soft when pierced with a fork. Set aside to cool.

7. While chickpeas and potatoes are in the oven, you’ll prepare the quinoa. First, bring 3 cups of water to a boil then toss in 1 cup of quinoa into boiling water, turn down heat to a medium simmer and cook for about 12 minutes or until quinoa is soft to your liking. When done cooking strain quinoa and set aside to cool.

8. In a food processor (or blender) make dressing by adding hummus, garlic, basil, and 1 tsp of lemon then pulse. Add water to create a salad dressing consistency to your liking, add salt to taste, and additional lemon juice if needed. Transfer dressing into a storage container of your choice then set aside.

9. In a big pot add 3 Tbs of olive oil. Add carrots and sauté in medium heat for about 5 minutes or until soft to your liking.

10. You can leave the cabbage raw, but I like to sauté it. Add chopped cabbage with the carrots and allow to cook under medium heat for an additional 5 minutes while tossing or until it’s soft to your liking.

11. Turn off heat then transfer cabbage and carrots to a big salad bowl. Also, add cooked quinoa, sliced tomatoes, cooked chickpeas, parsley, and add salad dressing to taste. Mix ingredients and add salt to taste. When serving, garnish with pickled red onions, roasted potatoes, and add additional parsley if needed.

Notes*

1. If you get canned chickpeas make sure they are unsalted and don’t have oil in them. Open can then rinse chickpeas out and pat dry. A 15-ounce can has approx. 1.5 cups of chickpeas.

If you get dried chickpeas in bulk just know that when you cook them they double. So if you cook 1 cup of dried chickpeas it’ll turn into about 2 cups when cooked. It’s best to soak in water overnight, strain, place into boiling water, lower to a medium simmer, and cook for around 35 minutes or until soft to your liking.

2. The best hummus brand to get is Hope Hummus with sea salt and olive oil. This specific hummus flavor does not contain unhealthy vegetable oils like canola oil.

3. You can substitute 3 tsp of dried basil spice with 0.25 cups of fresh basil. Having up to 0.5 cups of fresh basil is okay. You can’t go wrong with fresh basil! And if you’re not fond of basil a good substitute is dill. (3 tsp dry dill or 0.25 cup of fresh dill).

Allergen Info

Gluten-free, dairy-free, vegan, contains seeds, contains nightshades

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