1 head romaine lettuce, cut into bite sized pieces
1 small bunch Lacinato kale, cut into bite sized pieces
To serve
red onion
cherry tomatoes, halved
flat leaf parsley
feta cheese
Instructions
Make the shawarma
Preheat the oven to 425°F and line a baking sheet with parchment paper.
In a large mixing bowl combine the lemon juice, olive oil, garlic, salt, pepper, cumin, coriander, paprika, turmeric, red pepper flakes, and cinnamon. Whisk to combine. Add the cauliflower and chickpeas to the bowl and stir until completely coated in the spice mixture. Pour the seasoned vegetables onto the prepared sheet pan in an even layer. Roast in the oven for 25-30 minutes, stirring once until tender and caramelized.
For the salad
In a small bowl combine the garlic dip, lemon juice, and olive oil with a whisk. Pour 3/4 of the dressing over the romaine and kale reserving the remaining dressing for serving. Toss until all of the greens are covered.
To serve
Divide the greens between 4 bowls, top with a generous helping of cauliflower and chickpea shawarma, then garnish with onion, tomatoes, parsley and feta. Serve immediately and drizzle with the remaining dressing if desired.