Shawarma Bulgur Salad Bowl with Black Chickpeas
Ingredients
Shawarma Black Chickpeas
-
1 ½
cups
black chickpeas, dried
-
3
cups
vegetable broth
-
2
cups
water
-
1
tablespoon
shawarma seasoning
Sun-Dried Tomato Cashew Cheese
-
½
cup
raw cashews
-
¼
cup
sun-dried tomatoes, sliced
-
½
teaspoon
shawarma seasoning
-
1
tablespoon
nutritional yeast
-
1
clove
garlic
-
1
lemon
juiced
-
¼
cup
plant-based milk
Bulgur
-
2 ¼
cups
water
-
1
tablespoon
extra virgin olive oil
-
1 ½
cups
medium grind bulgur
-
pinch
salt
Toppings
-
6
cups
assorted baby salad greens
-
2
small
cucumbers, with peel, sliced
-
1
14-ounce can
sliced artichoke hearts, drained
-
1 ½
cups
sun-dried tomatoes in olive oil, drained
-
1
red onion
sliced
-
24
olives (green or black), pitted
-
¾
cup
fresh parsley, chopped
-
¾
cup
pistachios, coarsely chopped
Instructions
- Soak black chickpeas in a large pot covered with water overnight, then drain.
- In a pot, combine chickpeas with vegetable broth, water, and shawarma seasoning; cook for 65-70 minutes until tender.
- Soak raw cashews in water overnight in the refrigerator, then drain and blend with sun-dried tomatoes, shawarma seasoning, nutritional yeast, garlic, lemon juice, and plant-based milk until smooth.
- In a pot, bring water and olive oil to a boil, add bulgur and salt, reduce heat, cover, and cook for about 10 minutes until tender.
- Prepare toppings for assembly.
- In each bowl, layer chickpeas, bulgur, salad greens, cucumber, artichoke hearts, sun-dried tomatoes, onion, olives, parsley, pistachios, and cashew cheese.
- Serve immediately or store in airtight containers in the fridge for up to one week.
Nutrition Facts (estimated)
Servings
6
Calories
832
Total fat
32g
Total carbohydrates
111g
Total protein
32g
Sodium
1210mg
Cholesterol
0mg
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