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Chickpea shawarma salad bowl

Chickpea shawarma salad bowl
4.8 130 ratings
Prep. 15 min
Total 40 min
4 portions
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Ingredients

Chickpeas and pita bread
  • garlic cloves
    2
  • ground cumin
    1 tbsp
  • ground coriander
    1 tbsp
  • salt plus extra for sprinkling
    ½ tsp
  • ground turmeric
    1 tsp
  • ground allspice
    1 tsp
  • ground ginger
    ½ tsp
  • ground black pepper
    ½ tsp
  • ground cayenne pepper
    1 - 2 pinch
  • extra virgin olive oil plus extra for drizzling
    60 g
  • canned chickpeas rinsed and drained (approx. 250 g after draining)
    400 g
  • red onion (approx. 180 g), cut into slices
    1
  • red capsicum cut into slices
    1
  • pita breads (wholemeal), cut into 8 triangles
    2
Salad
  • red cabbage thinly sliced
    150 g
  • red wine vinegar
    20 g
  • red onion (approx. 60 g), cut into slices
    ¼
  • sumac
    2 tsp
  • yellow capsicum deseeded and cut into slices
    ½
  • extra virgin olive oil
    40 g
  • lemon juice
    50 g
  • salt
    1 tsp
  • mixed baby leaf salad
    50 g
  • Lebanese cucumbers peeled into ribbons
    1 - 2
  • pomegranate arils only (see Tip)
    1
  • fresh mint leaves only, torn into pieces
    2 sprigs
  • fresh flat-leaf parsley leaves only, torn into pieces
    2 sprigs

Difficulty

easy

Nutrition per 1 portion

Protein 13 g
Calories 2305.6 kJ / 549 kcal
Fat 31.7 g
Fibre 17.3 g
Carbohydrates 44.2 g

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Also featured in

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Australia and New Zealand

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