CHICKPEA SHAWARMA SALAD

Prep time
Cook time
Total time
All of the flavor of a chickpea shawarma sandwich in a salad! Mediterranean-spiced chickpeas, fresh salad, and a 3-ingredient Garlic Dill dressing! A flavorful, filling meal!
- 1 15-ounce (425 g) can chickpeas, rinsed, drained and dried in a clean towel
- 1 Tbsp (15 ml) olive oil
- Heaping 1 tsp cumin
- Heaping 1/2 tsp smoked paprika
- Heaping 1/2 tsp turmeric
- Scant 1/2 tsp sea salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- Pinch each black pepper, ground coriander + cardamom
SALAD
- 5 ounces (141 g) spring mix lettuce (organic when possible)
- 10 cherry tomatoes, chopped (organic when possible)
- 1/4 cup (28 g) red onion, thinly sliced
- 3/4 cup (45 g) fresh parsley
- 20 (~60 g) pita chips, slightly crushed (store bought or homemade*)
DRESSING
- 1/2 cup (120 g) hummus
- 3 cloves garlic (1 1/2 Tbsp or 9 g), finely minced or grated
- 1 tsp dried dill (or 2 tsp fresh dill)
- 1 lemon, juiced (2 Tbsp or 30 ml)
- Water to thin
Instructions
- Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- Add washed and dried chickpeas to a mixing bowl. Add olive oil and all seasonings and toss to combine. To help them cook faster and disperse the seasonings more easily, lightly mash half the chickpeas with a fork (leaving the other half whole).
- Sample a chickpea and adjust seasonings as needed (I added more salt, cumin, and ginger). Then arrange in a single layer on a bare baking sheet and bake for 20-22 minutes, or until golden brown and crispy. Then set aside.
- In the meantime, prepare all salad ingredients and add to a bowl (reserving pita chips for later). Set aside.
- To prepare dressing, add hummus, garlic, dill, and lemon juice to a small mixing bowl and whisk to combine. Then add warm water and whisk until pourable.
- To serve, add baked chickpeas and pita chips to the salad, along with half of the dressing. Toss to combine.
- Divide between serving dishes and serve with remaining dressing.
- For best results, store leftovers separately (chickpeas in a container at room temperature, salad ingredients in refrigerator, dressing in a container in refrigerator, pita chips in a container at room temperature). Keeps for 2-3 days, though best when fresh.
Notes
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