Vegan Jackfruit Shawarma Salad
Jackfruit Shawarma uses young green jackfruit, which naturally shreds into a texture remarkably similar to meat, then marinated and tossed in warm, aromatic shawarma spices. This fresh salad version pairs the spiced jackfruit with crisp red onion, tender hearts of palm, chickpeas, and herbs, all coated in a zesty lemon‑garlic dressing. It is vibrant, flavour‑packed, satisfying, and 100% free of animal products — perfect as a light meal, filling bowl, or wrap filling.
Shared by clara
Time
25 min
Serves
3
Difficulty
easy
đź›’ Ingredients
- #Spiced Jackfruit Base;
- 400g young green jackfruit (canned in water/brine, not syrup), drained and shredded
- 1 tbsp olive oil,, 1 tsp ground cumin,, 1 tsp smoked paprika
- ½ tsp ground coriander,, ½ tsp garlic powder,, ½ tsp onion powder
- Pinch of turmeric, cinnamon, chilli flakes, salt and black pepper
- #Salad Mix;
- 1 cup sliced hearts of palm,, ½ cup cooked chickpeas
- ½ small red onion, very thinly sliced into rings
- Fresh parsley or coriander, finely chopped
- #Zesty Shawarma Dressing;
- 3 tbsp extra virgin olive oil,, 2 tbsp fresh lemon juice,, 1 clove garlic, minced
- ½ tsp ground cumin,, Salt and pepper to taste
👩‍🍳 Instructions
- 1
Marinate jackfruit: Pat shredded jackfruit very dry. Toss with olive oil and all the shawarma spices until evenly coated. Let sit for 10–15 minutes to absorb flavour.
- 2
Cook (optional): Sauté the marinated jackfruit in a pan over medium heat for 8–10 minutes until lightly golden and fragrant, or leave raw for a fresher salad style.
- 3
Make dressing: Whisk olive oil, lemon juice, garlic, cumin, salt and pepper until smooth.
- 4
Assemble: Place jackfruit, hearts of palm, chickpeas, red onion, and herbs in a large bowl.
- 5
Combine: Pour over the dressing and toss thoroughly until everything is evenly coated. Taste and adjust seasoning if needed.
- 6
Serve: Enjoy immediately, or pack into pita breads, bowls, or alongside hummus and pickles.