Vegan Shawarma Salad

This salad combines the flavours of traditional shawarma into a healthier and vegan version. I combine cucumbers, pickles, pickled red onions, sauerkraut, and purple cabbage served over romaine lettuce and topped with homemade hummus, garlicky chickpeas, and the best part – a rich and creamy garlic dressing. You could also use the traditional pickled turnips, but I couldn’t find any at the time so I decided to make my own pickled red onions which achieves a similar flavour.

This salad is light and delicious, but I find it so filling and satisfying. You have protein from the chickpeas and hummus, along with some healthy fats from the cashew dressing and tahini in the hummus. I also sometimes throw on some sunflower seeds for added protein, healthy fats, and a slight crunch.

You can customize this salad however you want. Homemade Tabouli or some fresh tomatoes would also add some authentic shawarma flare to this salad.

Read the original recipe from Registered Holistic Nutritionist and Vista Ambassador Laura on


Vegan Shawarma Salad



Creamy Garlic Dressing:

  • 1 cup cashews, soaked and drained
  • 1 cup water
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1½ teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon apple cider vinegar

Crispy Chickpeas:

  • 1 tablespoon olive oil
  • One 540 ml can chickpeas, rinsed and drained
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder


  • Romaine lettuce, shredded
  • Cucumber, sliced
  • Garlic pickles, sliced
  • Cabbage, shredded
  • Hummus (store-bought or homemade)
  • Optional: sauerkraut, pickled turnips, pickled onions, tomatoes, tabouli



  1. To prepare the creamy garlic dressing, add the soaked cashews, water, salt, pepper, garlic and onion powder, and apple cider vinegar to a blender. Blend on high until fully smooth. Add additional water if needed to reach your desired consistency. Place in the fridge to chill.
  2. To prepare the crispy chickpeas, heat the olive oil in a large skillet over medium heat. Add the chickpeas, salt, pepper, and garlic powder. Stir to combine. Cook over medium heat until crispy and golden brown, about 10 minutes.
  3. To assemble the salad, layer romaine lettuce, cucumber, garlic pickles, cabbage, and hummus. Add any optional additions such as pickled turnips or red onions, sauerkraut, or tabouli. Top with the crispy chickpeas and drizzle with the creamy garlic dressing. Enjoy immediately.
  4. For leftovers, store all toppings separately. Reheat the chickpeas in a skillet until crispy and assemble the salad.


Laura Brining is a Registered Holistic Nutritionist specializing in digestion, immunity, and hormone health. She offers online individual nutrition consulting and shares free plant-based recipes on her website,


Be sure to check out health and wellness resources, our podcast, recipes, and more from Vista Magazine. 


Save this recipe for later!

Vegan Shawarma Salad