Heat up a large dry frying pan and roast the almonds and pumpkin seeds until lightly browned and fragrant. Put them in a food processor and pulse for a couple of minutes.
Fry the mushrooms in a large frying pan in 1/3 of the olive oil until soft and moist.
Add the cooked mushrooms in the food processor together with the remaining oil and the rest of the kebab ingredients. Mix for a couple of minutes. Let sit for about 5 minutes.
Form the mixture into sausage-shaped kebabs. Place them on a baking sheet.
Bake in the oven for 20 minutes or until crispy. In the meantime, prepare the sauce and the veggies.
Garlic Sauce With Mint:
Add the aquafaba (the liquid in a can of cooked chickpeas), lemon juice and garlic in a tall blender jar or measuring jug.
Blend on high speed with an immersion blender for about 30 seconds until frothy.
Add olive oil in a very slow, thin stream, while mixing on full speed. A smooth, creamy emulsion should form. Towards the end, move the immersion blender up and down to incorporate a little air to get it more fluffy.
Add the dried mint and salt, and combine.
Veggies:
Cut of the end of the lettuce, wash and separate the leafs.
Finely dice the cucumber, tomatoes, red onion and parsley. Mix together.
Top the lettuce leafs with a kebab each, salad and garlic sauce.