March Recipes

Vegan Garbanzo Shawarma Salad

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Bowl of Vegan Garbanzo Shawarma salad
Hands On:
30 minutes
Total Time:
40 minutes
Serves:
4

Ingredients

    Salad

    • 2 (15-oz.) cans Hy-Vee no salt added garbanzo beans, drained and rinsed
    • 2 tbsp Gustare Vita olive oil, divided
    • 1 tbsp harissa seasoning
    • 6 cups kale, chopped
    • 2 tsp fresh lime juice
    • ½ tsp Hy-Vee salt, divided
    • 4 cups romaine lettuce, chopped
    • 1 cup cherry tomatoes, halved
    • 1 cup red onion, sliced
    • 2 avocados, seeded, peeled, and sliced

    Dressing

    • ½ cup almond milk yogurt
    • 2 tbsp fresh lime juice
    • 1 tbsp cilantro, finely chopped
    • ½ tsp Hy-Vee salt
    • Lime wedges, for garnish, if desired
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    Preparation

    1
    Preheat oven to 425°. Line a rimmed baking pan with foil; spray with nonstick cooking spray. Spread garbanzo beans on prepared baking pan; pat dry with paper towels. Drizzle with 1 tablespoon olive oil; sprinkle with harissa seasoning. Roast 10 to 12 minutes or until golden, stirring halfway through; cool.
    2
    For Salads: Place 6 cups chopped kale in a medium bowl. Add 1 tablespoon olive oil, fresh lime juice, and salt. Gently massage with fingers until kale is dark green and tender. Add chopped romaine lettuce and half of the roasted garbanzo beans; toss to combine.
    3
    Divide mixture among 4 serving plates. Top each with ¼ cup halved cherry tomatoes, ¼ cup sliced red onion, ½ avocado, and remaining roasted garbanzo beans.
    4
    For Dressing: Stir together yogurt, fresh lime juice, finely chopped cilantro, and salt in a small bowl. Drizzle salads with yogurt mixture. Garnish with lime wedges, if desired.

    Nutrition Facts

    Serves: 4
    Amount Per Serving
    Calories:350
    % Daily Value*
    Total Fat: 15g 19%
    Saturated Fat: 1.5g
    Trans Fat: 0g
    Cholesterol: 15mg 5%
    Sodium: 620mg 27%
    Total Carbohydrate: 43g 16%
    Dietary Fiber: 14g 50%
    Sugars: 4g 8%
    Protein: 13g 26%

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