Loading...
Description
This Shawarma Bulgur Salad Bowl with Black Chickpeas is brimming with good nutrition and flavor to truly elevate your next meal.
Ingredients
Scale
Shawarma Black Chickpeas:
- 1 1/2 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 garlic clove
- 1 lemon, juiced
- ¼ cup plant-based milk
Bulgur:
- 2 1/4 cups water
- 1 tablespoon extra virgin olive oil
- 1 1/2 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 cup 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
- Make Shawarma Black Chickpeas by placing black chickpeas in a large pot, covering with water, and soaking overnight (about 8 hours) at room temperature. Drain water. Place chickpeas in a large pot, add vegetable broth and 2 cups water, shawarma seasoning, stir well and cover. Cook over medium heat for about 65-70 minutes, until tender yet firm on the outside. Drain any remaining liquid and set aside. (Alternatively, cook chickpeas in an Instant Pot using this guide).
- While soaking chickpeas, prepare the cashew cheese by placing raw cashews in a container, covering with water, and soaking overnight in the refrigerator. Drain water, add soaked cashews to the container of a blender, along with sun-dried tomatoes, shawarma seasoning, nutritional yeast, garlic, lemon juice, and plant-based milk. Process until smooth and creamy. May need to stop and scrape down sides. May add additional plant-based milk to achieve desired texture (should be spreadable for the bowl).
- Make bulgur by heating water and olive oil in a small pot. When boiling, add bulgur and salt, stir well, reduce heat to low, cover with a lid, and cook until bulgur is tender but not mushy (about 10 minutes). Fluff with a fork and set aside.
- Prepare all toppings in order to assemble each bowl. This recipe makes 6 entrée-sized bowls (or meal preps). In each large individual-size bowl (about 3-cup capacity), layer the following:
¾ cup shawarma black chickpeas
¾ cup bulgur
1 cup baby salad greens
1/3 cucumber, sliced
1/3 cup artichoke hearts
¼ cup sun-dried tomatoes
1/6th onion, sliced
4 olives
2 tablespoons parsley
2 tablespoons pistachios
2 ½ tablespoons sun-dried tomato cashew cheese - Serve immediately, or store in airtight containers in the fridge for up to one week (may want to add the pistachios and cashew cheese later to avoid wilting up produce).
Notes
May use beige-colored dried chickpeas in this recipe.
May use canned chickpeas in this recipe, seasoned with shawarma seasoning as indicated in step 1.
*Shawarma seasoning is a classic Israeli seasoning blend made with turmeric, coriander, garlic, cumin, paprika, cinnamon, cloves, salt and black pepper. You can make it yourself, or find shawarma seasoning prepared in many well-stocked grocery stores or online.
Alternatively, cook chickpeas in an Instant Pot using this guide.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 832
- Sugar: 21 g
- Sodium: 1210 mg
- Fat: 32 g
- Saturated Fat: 3 g
- Carbohydrates: 111 g
- Fiber: 34 g
- Protein: 32 g