This springtime salad tastes so fresh and yummy, it’s a perfect way to kick off this year on a high note. Packed with healthy protein, tons of greens, and a whole lot of flavor. Unlike traditional shawarma, this chickpea salad is much healthier.
Preheat oven to 375. In a large mixing bowl, add chickpeas, all the spices, maple syrup, coconut aminos, and toss until fully coated. Toss coated chickpeas onto a baking sheet pan, and bake for 20-25 minutes or until slightly crispy.
As the chickpeas bake, prep your veggies and massage your kale. Then add all your dressing ingredients into a mason jar with a lid. Shake for 10-15 seconds, set aside.
Once the chickpeas are ready, grab your serving plates. Place a handful of kale in to each. Next add a few spoonfuls of cucumber, garbanzo beans, cherry tomatoes, pickles red onions, and a large dollop of vegan ricotta or vegan feta.
Garnish with a generous drizzle of dressing and few sprigs of dill. Enjoy!
