Mushroom Shawarma can be used in a salad or on a pita for a delicious healthy meal
Preheat oven to 450 degrees.
Clean and slice the mushrooms.
Toss in olive oil and sprinkle cumin, paprika, garlic salt and pepper.
Cook for 20 minutes.
Thinly slice the cabbage.
In a medium bowl, mix together yogurt, tahini, lemon, and garlic.
Stir together until combined.
Add the cabbage and mix in until cabbage is coated.
In a food processor add the chickpea, tahini, olive oil, lemon juice, garlic, salt and pepper.
Blend the chickpeas until smooth. Add some reserved chickpea liquid as needed to thin it out.
Serve with olive oil and paprika.
Preheat the oven to 450 degrees. Prepare a baking sheet with tinfoil and parchment paper
Rinse a can of chickpeas and pat dry
Toss with olive oil, garlic salt, and pepper.
Cook for 45 minutes until its crispy.
Thinly slice the red onion with a mandolin.
Place the onions in a medium sized jar.
Add the sugar to the jar
Fill the jar 1/4 of the way with apple cider vinegar.
Fill the rest of the jar with the warm water.
Shake and place in the fridge for at least 4 hours
Thinly chop the mint.
In a small jar, add the mint, olive oil, lemon, honey, and vinegar.
Cover the jar and shake it together.
Warm up the pita or add lettuce to the bowl. Make any combinations of mushrooms, slaw, hummus, crispy chickpeas, pickled onions, and feta!