Chickpea Shawarma Salad w/ Quinoa, Veggies and Lemon

By the time this post goes live I will be back in Arizona after 2 1/2 weeks in California. It was part work part play. As is everything in my life.  Balance right? When making a recipe to post on the blog I always keep you guys in mind and find a balance between taste/health/accessability.

I’ll ask myself the following questions: Will the ingredients be easy to get at the grocery store, is it easy to make and to scale up or down? Is the recipe easy to color outside the lines with and sub in or out different ingredients based on what you franz might have on hand? Are the flavors and textures balanced? Is it healthy, will it taste great AND will it photograph nicely (lol- I worry about that last one a lot)?

These are all the things I think about when I’m cooking for someone other than for myself which is more than half of the time. I’m eating for one or cooking for the blog/instagram, a workshop, friends/family, and soon (hopefully) a couple personal chef/health coach clients.

This salad hits each piece of criteria to a T. Lets explore shall we?

  • easy to make – check
  • easy to find ingredients- check
  • easy to scale- check
  • easy to substitue different ingredients- check
  • balanced flavor- check
  • textures- check
  • healthy- check
  • tastes GREAT- check check
  • photogenic- check

I love this salad for picnics, meal planning/prep, potlucks, not boring lunches at work, healthy dinner with a girl friend served with a cold glass of Sav Blanc. You name it. I’m feelin it.

Go make this.

PS I am L O V I N G this album. Its been on repeat for I kid you not like two months now.

Chickpea Shawarma Salad

April 12, 2017
Serves 4/6 People
Prep time
15m
Cook Time
20m

Ingredients

  • FOR THE SALAD:
  • 2 Cups
    dry quinoa
  • 4 Cups
    vegetable broth
  • 1-15 Ounce
    can of garbanzo beans/chickpeas
  • 2
    cucumber, chopped in 1/2 cubes (about 4 cups)
  • 1
    pint cherry tomatoes, quartered (about 2 cups)
  • 1 Cup
    black or kalamata olives, halved
  • 3-4
    garlic cloves, minced
  • 1/2
    small onion (about 3/4 cup)
  • 1/4 Cup
    sunflower seeds or pine nuts
  • 1 Cup
    flat leaf parsley, chopped, loosely packed
  • 1
    lemon, juiced and zested
  • 2 Tablespoons
    white wine vinegar
  • 2-4 Tablespoons
    coconut oil or olive oil
  • 4-6 Tablespoons
    feta or almond/tofu feta cheese
  • SHAWARMA SEASONING
  • 2 Teaspoons
    cumin
  • 2 Teaspoons
    turmeric powder
  • 2 Teaspoons
    smoked paprika
  • 1/2 Teaspoon
    cinnamon
  • 1 Teaspoon
    black pepper
  • pink salt to taste

Instructions

  1. Cook the quinoa. Add vegetable broth and quinoa to a medium sauce pan. Bring to a boil, cover and lower to a simmer. Cook until tender and water is absorbed. about 7-10 minutes. once cooked turn of heat and set aside.

  2. Prep onion and garlic: dice onion, minced garlic, set aside. Toast sunflower seeds or pine nuts: heat a large dry frying pan over medium high heat. Once hot add the seeds or nuts and toast for 2-3 minutes stirring frequently to prevent burning. Transfer to small bowl and set aside.

  3. Open and strain the chickepeas. Pat dry with a paper down and remove as much liquid as possible. Be sure to remove excess water to prevent oil from splattering when added to the pan. Heat 1-2 Tbsp coconut oil to the same pan used for the nuts over medium high heat. Once hot add the chickpeas. Season with salt and pepper. Cook for 5-6 minutes, stirring often.

  4. Add another 1-2 Tbsp coconut oil to the pan with the chickpeas if necessary. Add in the onion and cook for 30 seconds. Reduce heat to medium low. Add in the garlic and all the Shawarma Seasoning. cook 8-10 minutes or until chickpeas are slightly crispy, stiring occasionally. Add salt and pepper to taste. Set aside.

  5. Prep the olives and veggies: slice olives in half. Halve or quater the tomatoes. Cut the cucumber in half and remove the seeds with a spoon, then cut into 1/2 inch cubes. Remove the stems and chop the parsley.

    Add the tomatoes, cucumbers, parsley and quinoa to a large bowl. Add the lemon juice and zest and white wine vinegar. Toss to coat. Add salt and pepper to taste.

    Divide the quinoa veggie mix amongst plates, top with chickpea shawarma, spinkle with seeds or nuts and top with feta if using. Dig in and enjoy!

 

  • Meredith Youngson

    Ok- you are the bowl QUEEN. They all look restaurant-prepared and amazing. Making this one this week!

    • Meredith! Thanks girl, I know you’ll love this salad if you make it 🙂 <3

  • anything with tons of veggies and textures, and i’m there! also, olives 😍😍 just heard “location” yesterday (late to the party by a little) because my friend is obsessed with it, and i can’t. stop. listening. i’ll move onto the rest of the album once i get sick of “location” lol.

    • haha! YAS Khalid- the whole album is soooo dang good 🙂 and you showed up to the party just in time <3

  • Check! You totally nailed all the criteria! What a lovely, gorgeous salad!

  • Patrick Looney

    Another check to add to your list, Plenty of protein ! This is a perfect example of how you can get all the protein you need without the use of meat! Between the quinoa and chickpeas this dish hits the mark! And its beautiful!

    • Ahh! Patrick- so so true! I am surprised I left that one out lol 🙂 I appreciate you pointing that out <3

  • I love bowl meals, and you definitely checked off all the boxes to make this a delicious, satisfying and healthy meal! Thanks!

    • Thank you Alison 🙂 I appreciate you stopping by <3

  • Definitely my kind of salad! Looks fantastic

    • yeah girl, mine too! Thank you 🙂 <3

  • I have a serous addiction to Chickpeas, I’ve tried to curb my addiction but if there are chickpeas in the house I’m going to devour them. I can eat them straight from the can or I add them to my eggs, but roasting them are my favorite. All that said I’ve never tired dried chickpeas, thanks for the inspiration. I’m going to try this recipe sometime this weekend. Balance is the key to a happy life Cara, I totally agree with that.

    • Oh girl do we have that in common with chickpeas! I have to conciously reach for a different kind of bean cuase left to my own devices i will always choose chickpeas lol! I have to try them with eggs, thats something I’ve never done! Thanks for the kind words Mary, and balance all day baby <3

  • I love chickpeas like anything and this shawarma salad looks so nice, filler and delish. Love protein packed meals like this.