Name: Chickpea Shawarma Salad
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 1 15-ounce chickpeas ((rinsed, drained and dried in a clean towel)); 1 tbsp olive oil; 1 heaping tsp cumin; 0.5 heaping tsp smoked paprika; 0.5 heaping tsp turmeric; 0.5 scant tsp sea salt; 0.5 tsp ground cinnamon; 0.25 tsp ground ginger; 1 pinch each black pepper, ground coriander + cardamom; 5 ounces spring mix lettuce ((organic when possible)); 10 null cherry tomatoes ((chopped // organic when possible)); 0.25 cup red onion ((thinly sliced)); 0.75 cup fresh parsley; 20 null pita chips ((slightly crushed // store-bought or homemade* // gluten-free if GF, or sub gluten-free crackers or cooked quinoa)); 0.5 cup hummus ((DIY or store-bought)); 3 cloves garlic ((3 cloves yield ~ 1.5 tbsp // finely minced or grated)); 1 tsp dried dill ((or sub 2 tsp fresh dill (id:9f0412f6-6f0b-4ce8-9707-df357c92c8cb) per 1 tsp dried)); 1 medium lemon, juiced ((1 lemon yields ~2 tbsp or 30 ml)); null null water ((to thin))

Instructions

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1

Preheat oven to 400 degrees F (204 C) and position a rack in the middle.
2

Add rinsed and dried chickpeas (1 15-ounce) to a mixing bowl. Add olive oil (1 tbsp) and tsp cumin (1 heaping), tsp smoked paprika (0.5 heaping), tsp turmeric (0.5 heaping), tsp sea salt (0.5 scant), ground cinnamon (0.5 tsp), ground ginger (0.25 tsp), and each black pepper, ground coriander + cardamom (1 pinch). Toss to combine. Lightly mash half the chickpeas with a fork, leaving the rest whole, to help them cook faster and disperse seasonings.
3

Taste a chickpea and adjust seasonings. Spread chickpeas in a single layer on a baking sheet and bake for 20-22 minutes, until golden brown and crispy. Set aside.
4

Meanwhile, prepare and combine spring mix lettuce (5 ounces), tomatoes (10 cherry), red onion (0.25 cup), and fresh parsley (0.75 cup) in a bowl. Reserve chips (20 pita) for later.
5

For the dressing, whisk together hummus (0.5 cup), garlic (3 cloves), dried dill (1 tsp), and lemon, juiced (1 medium) in a small bowl. Add [water] as needed to reach a pourable consistency.
6

To serve, add the baked chickpeas and chips (20 pita) to the salad bowl with half of the dressing. Toss.
7

Divide between serving dishes and serve with the remaining dressing.
8

For best results, store leftovers separately: chickpeas at room temperature, salad ingredients and dressing in the refrigerator, pita chips at room temperature. Keeps for 2-3 days, though best when fresh.