Vegan Shawarma Salad Plate – Gluten-Free! – 80 Twenty Nutrition

Vegan Shawarma Salad Plate – Gluten-Free!

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One of my favorite takeout meals is the shawarma plate from a Middle Eastern restaurant down the street from us. I crave the combination of salty, savory and tart flavors. Typically I’ll get the rice and potatoes subbed out for more salad, but they don’t have a vegetarian option for when I want something plant-based. So what’s a food blogger/dietitian to do? Here is my vegan version of a Shawarma Salad Plate – and it’s gluten-free too! 

Vegan Shawarma Salad Plate - Gluten-Free - recipe by Christy Brissette, media registered dietitian nutritionist and President of 80 Twenty Nutrition

Check out the recipe for my Vegan Shawarma Salad Plate below… or design your own with some of these fun options!

Shawarma Salad – Essential Ingredients

  • Romaine lettuce 
  • Tomatoes
  • Chickpeas or lentils

 

Shawarma Salad – Optional Ingredients

  • Pickled turnip (trust me, it’s awesome)
  • Dill pickles, sliced (if you can’t find the pickled turnip)
  • Radishes (thinly sliced)
  • Red onion (thinly sliced)
  • Olives
  • Pita cut into triangles or pita chips, broken up into pieces (gluten-free)
  • Parsley
  • Hummus
  • Hot peppers

Shawarma Salad Dressing Options

For a quick option, I’ll use a fresh ranch salad dressing on my shawarma salad. I also love this with my Lemon Tahini Salad Dressing. It’s absolutely perfect!

Vegan Shawarma Salad Plate – Gluten Free!

Vegan Shawarma Salad Plate - Gluten-Free - recipe by Christy Brissette, media registered dietitian nutritionist and President of 80 Twenty Nutrition

What’s your favorite salad recipe? I’d love to hear your ideas.

blog signature - Christy Brissette media dietitian 80 Twenty Nutrition

Vegan Shawarma Salad Plate - Gluten-Free!

This Vegan Shawarma Salad Plate is a plant-based version of the popular sandwich deconstructed on a plate. The flavor combinations of salty, savory, tart and sweet will make this gluten-free salad a huge crowd-pleaser!
Servings 4
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 4 cups romaine lettuce cut into ribbons
  • 4 cups chickpeas cooked (or if canned, rinsed well)
  • 1/2 cucumber sliced into rounds
  • 1 cup tomatoes chopped
  • 1/2 cup parsley minced
  • 3 radishes sliced thinly
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup pickled turnip (or dill pickles)
  • 1 cup pita chips gluten-free
  • 1/2 cup ranch dressing (or tahini dressing)

Instructions
 

  • Toss all of the ingredients together except for the dressing. Divide between 4 bowls and drizzle with the dressing. You can also lay your ingredients across a plate in rows and then drizzle with dressing.
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