A quick and flavorful way to “cook” up some chickpeas as a tasty topper for any salad. But oh my, the dressing on this Shawarma bowl is a magical blend of tahini and Greek yogurt.
What I like about this bowl:
- Easy prep
- Great for a packed lunch
- Bursting with flavor
- Oxalate Managed - did you know barley and chickpeas are both lower oxalate options?
- Nice source of calcium & iron
Get the Recipe >>> HERE
Happy Eating,
Diana, The PKDietitian
PS. If you are following a plant-focused keto lifestyle this recipe is a bit higher in net carbs! You can eliminate the barley to reduce the per serving net carbs to 22 g.
Meet Diana!
