Greek Goddess Salad Bowl
Ingredients
The chickpeas
-
1
15-ounce can
chickpeas
-
1
Tbsp
oil
-
1
Tbsp
Shawarma Spice Blend
-
1
Tbsp
maple syrup or coconut sugar
-
¼
tsp
sea salt
The bowl
-
¾
cup
Vegan Tzatziki
-
1
batch
Red Pepper Hemp Tabbouleh
-
½
cup
green or kalamata olives
-
½
cup
cherry tomatoes
-
1
medium
cucumber
-
1
medium
carrot (optional)
For serving (optional)
-
to taste
Vegan Flatbread or Naan
-
to taste
Traditional Vegan Falafel
-
to taste
Garlic Dill Sauce
-
to taste
Tahini Dressing
Instructions
- Preheat the oven to 375°F (190°C) and prepare a baking sheet.
- In a mixing bowl, combine washed and dried chickpeas with oil, Shawarma Spice Blend, maple syrup, and salt, then toss to coat.
- Spread the seasoned chickpeas on the baking sheet and bake for 20-23 minutes until crispy and golden.
- In two serving bowls, layer the Vegan Tzatziki, tabbouleh, olives, tomatoes, cucumber, and optional carrot.
- Top the bowls with the baked chickpeas and garnish with fresh lemon juice.
- Serve immediately or store leftovers separately in the refrigerator.
Nutrition Facts (estimated)
Servings
2
Calories
519
Total fat
34.5g
Total carbohydrates
49.8g
Total protein
12g
Sodium
609mg
Cholesterol
0mg
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