Chickpea shawarma salad bowl

Chickpea shawarma salad bowl

4.8 134 valutazione

Prep. 15min

Totale 40min

4 portions

Ingredienti

Chickpeas and pita bread

garlic cloves
2
ground cumin
1 tbsp
ground coriander
1 tbsp
salt plus extra for sprinkling
½ tsp
ground turmeric
1 tsp
ground allspice
1 tsp
ground ginger
½ tsp
ground black pepper
½ tsp
ground cayenne pepper
1 - 2 pinch
extra virgin olive oil plus extra for drizzling
60 g
canned chickpeas rinsed and drained (approx. 250 g after draining)
400 g
red onion (approx. 180 g), cut into slices
1
red capsicum cut into slices
1
pita breads (wholemeal), cut into 8 triangles
2

Salad

red cabbage thinly sliced
150 g
red wine vinegar
20 g
red onion (approx. 60 g), cut into slices
¼
sumac
2 tsp
yellow capsicum deseeded and cut into slices
½
extra virgin olive oil
40 g
lemon juice
50 g
salt
1 tsp
mixed baby leaf salad
50 g
Lebanese cucumbers peeled into ribbons
1 - 2
pomegranate arils only (see Tip)
1
fresh mint leaves only, torn into pieces
2 sprigs
fresh flat-leaf parsley leaves only, torn into pieces
2 sprigs

Difficoltà

facile

Valori nutritivi per 1 portion

Proteine 13 g

Calorie 2305.6 kJ / 549 kcal

Grassi 31.7 g

Fibre 17.3 g

Carboidrati 44.2 g

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Presente anche in

Plant to Plate 120 ricette
Australia e Nuova Zelanda

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