Shawarma salad

Name: Shawarma salad
Prep time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 1 tbsp agave syrup; 70 g vegan yoghurt substitute; 40 g tahini; ½ lemons; 1 cucumbers; 300 g cherry tomatoes; 2 avocados; 1 red onions; 3 sprig peppermint; 4 tbsp olive oil; 2 tin chickpeas; 1 tsp cinnamon; 1 tsp cumin; 1 tsp turmeric; 1 ½ tsp salt; ¼ tsp pepper; 1 tsp garlic powder

Vegan main dish summer

Total: 55 min. | Active: 30 min.

vegan, lactose-free, gluten-free

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This recipe is a vibrant reminder of a trip to the Middle East. The aroma of shawarma spices on street corners and the generosity of the cooks – I wanted all these impressions to find their way into this sunny salad. Made with crisp, fresh vegetables and a creamy tahini sauce, it's the perfect summer dish for me. Let the culinary journey begin!

Recipe by:
Anita - Breakfast & Bowls

Ingredients

for 4 portions

Chickpeas
2 tin	chickpeas (each approx. 435 g), rinsed, drained
2 tbsp	olive oil
1 tsp	cinnamon
1 tsp	cumin
1 tsp	turmeric
1 tsp	salt
¼ tsp	pepper

Dressing
70 g	vegan yoghurt substitute (see note)
40 g	tahini
2 tbsp	olive oil
1 tbsp	agave syrup
½	lemon, the whole juice
1 tsp	garlic powder
½ tsp	salt

Salad
1	cucumber, cut into cubes
300 g	cherry tomatoes, cut in half
2	avocados, cut into pieces
1	red onion, thinly sliced
3 sprig	peppermint, finely chopped

How it's done

Chickpeas

Pat the chickpeas dry, place in a bowl along with the oil and all the other ingredients up to and including the pepper, mix, then spread on a tray lined with baking paper.

To roast

Approx. 25 mins. in an oven preheated to 180 °C (convection). Remove, leave the chickpeas to cool.

Dressing

In a bowl, mix the yoghurt substitute with all the other ingredients up to and including the salt.

Salad

Add the cucumber and all the remaining ingredients to the dressing, mix, serve with the chickpeas.

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