Chickpea shawarma salad bowl
TM5 TM6

Chickpea shawarma salad bowl

4.7 (17 ratings)

Ingredients

Chickpeas and pita bread

  • 2 garlic cloves
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp salt, plus extra for sprinkling
  • 1 tsp ground turmeric
  • 1 tsp ground allspice
  • ½ tsp ground ginger
  • ½ tsp ground black pepper
  • 1 - 2 pinch ground cayenne pepper
  • 60 g extra virgin olive oil, plus extra for drizzling
  • 400 g canned chickpeas, rinsed and drained (approx. 250 g after draining)
  • 1 red onion (approx. 180 g), cut into slices
  • 1 red capsicum, cut into slices
  • 2 pita breads (wholemeal), cut into 8 triangles

Salad

  • 150 g red cabbage, thinly sliced
  • 20 g red wine vinegar
  • ¼ red onion (approx. 60 g), cut into slices
  • 2 tsp sumac
  • ½ yellow capsicum, deseeded and cut into slices
  • 40 g extra virgin olive oil
  • 50 g lemon juice
  • 1 tsp salt
  • 50 g mixed baby leaf salad
  • 1 - 2 Lebanese cucumbers, peeled into ribbons
  • 1 pomegranate, arils only (see Tip)
  • 2 sprigs fresh mint, leaves only, torn into pieces
  • 2 sprigs fresh flat-leaf parsley, leaves only, torn into pieces

Nutrition
per 1 portion
Calories
2305.6 kJ / 549 kcal
Protein
13 g
Carbohydrates
44.2 g
Fat
31.7 g
Fibre
17.3 g

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