Chickpea Shwarma: The perfect meal prep lunch

Chickpea shwarma salad- meal prep lunch

How long is your lunch break?

Chances are whether you're in the office, on the go, at home or anything else you'll probably only afford yourself an hour MAX for lunch most days of the week. And I'm guessing you don't want to be spending that hour cooking!?

That's why I try to do as much meal prep for my lunches ahead of time, whether that's on a Sunday or mid-week when prepping dinner (the latter is often a good intension that rarely actually happens!).

This is such a fab recipe for meal prep because it's essentially three separate components that all keep well in the fridge individually for up to three days and they can be combined to make this super tasty filling salad, or the individual components also work really well as healthy snacks too!

Salads should be filling

Sometimes salads can be really lack lustre and leave you wanting more, but I promise you this one wont. With roasted chickpeas and a hummus dressing this salad is packed full of protein, fibre and lots of vitamins & minerals. So it's great for filling you up and also max flavour too...that's a prerequisite for all my recipes 😊

Read on if you want to know why chickpeas are so good for us...

400g can of chickpeas drained contains: 153kcal | 19g carbs | 8g protein | 3g fat

That's a fairly high protein count with very little fat. 

We all know that we need protein in our diet, but you might not have really stopped to think about why? Well it's not just to build muscle, we need protein to build and repair our bones, skin, blood and everything else really, it's essential to keep our bodies functioning well.

Chickpeas are not a complete protein, they only contain eight out of the nine essential amino acids.

Quick protein lesson...proteins are made up of amino acids and there are 9 essential amino acids. Few plant-based sources contain all 9 essential amino acids, but provided we eat a good spectrum of different plant-based protein sources including; legumes & pulses, whole-grains, dark leafy veg & spices, then we're likely to get all off the essential amino acids in our diet. 

Not only are chickpeas a great source of protein, but they also contain lots of fibre which is great for our gut and also keeps us fuller for win!

Chickpeas have a low GI (Glycemic Index) which means you won't get a blood sugar spike after eating them - great if you're managing type 2 diabetes.

And they boast all these nutritional benefits for very little money! Let's be honest as soon as we start talking protein price tags tend to sky rocket. Especially protein powders and superfoods. But the humble chickpea packs a punch whilst being as cheap as 33p pr can...BOOM! 

Hummus and roasted chickpeas are two of my favourite chickpea recipes because they're so quick and extremely versatile - this recipe will show you how to make both, and a delicious salad're welcome! 👌

Chickpea shwarma salad


Hummus dressing
Hummus dressing:
  • 400g can chickpeas
  • 2 tbsp tahini
  • 3 tbsp olive oil 
  • 2x cloves garlic
  • 3 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 6 tbsp water (adjust to your desired hummus consistency)
  • 15g dill
  • Juice of 2x lemons (or 3 tbsp)


Roasted chickpeas

Roasted chickpeas:

  • 400g can chickpeas
  • 1 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger




  • Handful of leaves, i used spinach & rocket, but whatever you prefer
  • 1/2 cucumber 
  • 12 cherry tomatoes
  • 1/2 small red onion

 chickpea salad


  1. Oven on @ 200 degrees
  2. Drain 1x 400g can chickpeas and transfer to a bowl with all the spices and oil for the baked chickpeas
  3. Transfer to a baking tray and roast for 10-15 mins @ 200 until they smell delicious and are beginning to crisp
  4. Drain the other can of chickpeas and transfer to a food processor with the rest of the hummus ingredients (apart from the lemon & dill).
  5. Adjust the hummus to taste with salt, pepper, cumin and adjust consistency with water or oil.
  6. Split the hummus into two containers; one to keep in the fridge for snacks and the other for the salad.
  7. Add lemon juice and dill to the hummus to create the salad dressing. It should be a thin hummus consistency.
  8. Prepare your salad ingredients in a plate. I'd recommend slicing the onions super finely so you don't get big chunks. I half the cherry tomatoes and dice the cucumber but it's totally personal preference. You could also add some celery, red peppers or carrot shavings or anything else you fancy really. 
  9. Add half the roasted chickpeas to the salad and save the rest for snacks. 
  10. Then finish with a drizzle of your hummus dressing. 

Check out our live cook-along where I make this recipe if you want to see how I make it

Drop me a comment below if you make this salad or share your creations on instagram @newnorm_plantbased 

Until next week 😘

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