chicken shawarma salad — Makes: 3-4 *Servings*
Per Serving: *35g Protein | 406 Cal*

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I don’t know about you, but sometimes I find it hard to find a good salad recipe that’s 1. High in protein, 2. Keeps me full between meals, and 3. Is actually flavorful and interesting — no boring salads here. This one checks all three boxes! Packed with crispy chickpeas and spiced, juicy chicken and topped with a creamy, hummus-based dressing, this Crispy Chickpea & Chicken Shawarma Salad is crunchy, creamy, savory, fresh, and, of course, bursting with tons of flavor.

Whether you’re looking for an easy weeknight meal, something to re-fuel after a workout, or you’re just looking for a balanced, nutritious salad, you’re going to want to give this one a try.

Why You’ll Love This Chicken Shawarma Salad Recipe

Packed with lots of protein: Each serving of this delicious chicken shawarma recipe is packed with 35g of protein.
A creamy hummus dressing: You’re going to be obsessed with this dressing (that also doubles as a dip!)
Crispy chickpeas for crunch: They make the best salad topping!
Great for meal prepping: Make all of the components and have a delicious, nutritious lunch or dinner all week long.
Full of all of your favorite shawarma toppings: We’re topping the salad with all kinds of flavorful ingredients like pickles, onion, tomato, cucumbers, and more.

Ingredients

For the roasted chickpeas & chicken:

¼ cup shawarma spice
Juice of ½ lemon + 1 tablespoon lemon juice
1–1.5 lb chicken thighs or breasts (use thighs for juicy, breasts for lean)
1 can chickpeas, drained, rinsed, patted dry
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt
½ teaspoon black pepper

Salad ingredients:

1 head romaine lettuce, chopped
4–5 Persian cucumbers, diced or in thin slices
2 cups cherry tomatoes, halved
¼ red onion, thinly sliced and pickled (or use store-bought)
1 cup sweet pickles, chopped
½ cup fresh parsley, chopped

For the creamy hummus dressing:

½ cup hummus
1 tablespoon lemon juice
½ tablespoon olive oil
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon kosher salt
Black pepper, to taste

Instructions

Preheat the oven: Turn the oven on to 425 degrees F to preheat.
Make the marinade: Stir together the shawarma seasoning, a little salt, and lemon juice in a small bowl. Pat the chicken dry, place in a large bowl, and add the marinade. Set aside the marinating chicken while you make everything else. If you'd like, you can line a large sheet pan with parchment paper for easier cleanup.
Roast the chicken and chickpeas: Place the marinated chicken pieces on half a large sheet pan. Add the chickpeas to the other half of the baking sheet. Pat dry with a paper towel, then season them with cumin, paprika, garlic powder, onion powder, salt, and pepper. Place the sheet pan in the preheated oven and roast for 20 minutes, flipping the chickpeas halfway through. The chicken should be golden brown and cooked to an internal temperature of at least 165 degrees F.
Make the dressing: In a separate small bowl, add the hummus, lemon juice, olive oil, and spices. Whisk well until smooth and creamy. Thin with a splash of water if you’d like.
Assemble the salad: Add the chopped romaine, cucumbers, tomatoes, pickles, pickled red onions, and parsley to a large mixing bowl, salad bowl, or large platter. Top with the crispy chickpeas and sliced chicken. Drizzle the hummus dressing over the salad. Enjoy!

Nutrition Information (Per Serving - Makes 3-4 Servings)

Calories: 406
Protein: 35g
Carbs: 19g
Fat: 21g

Swaps & Substitutions

Make it vegetarian-friendly: Skip the chicken and add tofu or double up on the chickpeas.
Add carbs: Add cooked quinoa or roasted sweet potatoes or serve it with a side of warmed pita.
DIY shawarma seasoning: If you can’t find shawarma seasoning, use a blend of cumin, paprika, turmeric, coriander, garlic, cinnamon, and allspice for a similar flavor.
Add cheese: Sprinkle a little feta cheese over your salad for a briny, tangy bite.
Add extra veggies: Want to amp up the veggies even more? Try adding roasted red pepper, peppery arugula, roasted eggplant, briny olives, or canned artichoke hearts.

FAQs

If you don’t want to cook your own chicken, you can definitely use shredded rotisserie chicken, store-bought pre-cooked chicken, or even (in a pinch) canned chicken. Toss your chicken of choice with the shawarma seasoning and a little lemon juice, then move on with the rest of the recipe.
If you’ve never made pickled red onions before, you’ve got to give them a try! If you don’t want to make them at home, however, you can buy pickled red onions in the refrigerated section of most grocery stores.
Of course! Air fry your chickpeas and chicken at 400 degrees F until the chickpeas are crispy and the chicken is golden brown and cooked to an internal temperature of at least 165 degrees F.
It’s naturally gluten-free! Just make sure you read the ingredient lists on your shawarma seasoning, pickles, and any other packaged ingredients you’re using to make sure that no gluten sneaks through and it’s safe for someone with a food allergy.
You sure can! Instead of the chicken, opt for extra chickpeas or top your salad with crispy tofu. Everything else is already vegan-friendly, so you shouldn’t have to make any other swaps.
You can use your favorite plain or garlic-flavored hummus. Make sure you use a high-quality hummus for the creamiest possible dressing. If you’d like, you can even make your own
Yes - it's great for meal prep! Roast the chicken and chickpeas, prep all of the vegetables, make the dressing, and store everything in separate containers in the fridge for up to 4 days.

It’s everything you love about a shawarma plate, just in salad form and with a high-protein twist. Whether you're building bowls for lunch or feeding a crowd for dinner, this recipe is sure to be a keeper.