Tempeh Shawarma Salad

Confession: one of my favourite takeout meals is shawarma. So many veggies, tangy pink pickles (seriously, what are those?!), all dripping with the garlicky-est tahini sauce. What more do you need?

I decided to try a healthified vegan version that I could feel great about including regularly.

Feel free to eat this recipe as a salad, or stuff it all into a pita like the one below! Both equally delicious (hubs and I may have had both during the same meal)!


For the tempeh shawarma:
1- 240g package unflavoured tempeh, sliced into strips
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cardamom
1 tsp onion powder
1 tsp garlic powder
1/2 tsp cinnamon
1/2 tsp smoked paprika
1/4 tsp cayenne
2 tbsp olive oil
2 tsp apple cider vinegar

For the tahini-garlic sauce
1/2 cup tahini
1 clove garlic, grated
1/2 tsp garlic powder
Juice of 1/2 lemon
Salt and pepper, to taste
Water, to thin

Other ingredients:
Throw together a quick salad with whatever veggies you had on hand! I used mixed greens, tomato, cucumber, radish, red onion, avocado, and chopped parsley and cilantro. Garnish with quick-pickled radish and onions, sesame seeds and toasted pita points!

Mix together the spice rub ingredients for the tempeh in a small bowl. Using your hands, rub all over the tempeh and allow to marinate for about 2 hours, or longer if you have time. In a frying pan, heat a drizzle of olive oil over medium heat. Add tempeh strips and cook for a few minutes on each side, until golden brown.

Prepare garlic-tahini sauce. Place all ingredients (except water) into a bowl and stir to combine. Add water, a little at a time until sauce thins to desired consistency.