Starters/Snacks Lunch/Dinner Vegan Shawarma Salad
Serves : 2
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Ingredients
- Vegetable oil spray
- 175g vegan chicken pieces
- 100g chickpeas
- 2 tsp medium curry powder
- 1 tsp paprika
- 1 small wholemeal pitta
- ½ red onion, finely sliced
- ½ cucumber, halved lengthways then thickly sliced
- 2 medium tomatoes, cut into wedges
- 2 tbsp roughly chopped coriander
- 1 tbsp 0% fat dairy free yogurt
- 1 tsp chilli sauce
Nutrition
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Method
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Preheat the grill to high.
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Heat a frying pan until hot. Spray the vegetable oil then add the vegan chicken pieces and stir fry for 2 minutes until starting to colour.
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Add the chickpeas, curry powder and paprika and more sunflower spray and stir fry for another 2-3 minutes until toasted and hot through.
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Meanwhile, place the pitta under the grill for 1 minute then turn over and grill for another 1 minute.
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When toasted, split open and return to the grill, split side up, and grill for another 1-2 minutes until toasted. Cut into small chunks.
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Place the red onion, cucumber, tomatoes and half the toasted pitta and a third of the coriander into a bowl.
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Add the plant chicken and chickpeas, then the rest of the toasted pitta and another third of the coriander.
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Add the yoghurt and chilli sauce and toss the whole salad together.
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Finish with the last of the coriander and serve straightaway.
