Chickpea Shawarma Salad

• Vegetarian

• Produce

  • 10 Cherry tomatoes
  • 1 15-ounce (425 g can Chickpeas
  • 3 Cloves garlic (1 1/2 tbsp or 9 g
  • 1 tsp Dill, dried
  • 1/4 tsp Ginger, ground
  • 1 Lemon
  • 5 oz Mix lettuce, Spring
  • 3/4 cup Parsley, fresh
  • 1/4 cup Red onion

• Condiments

  • 1/2 cup Hummus

• Baking & Spices

  • 1 Pinch Black pepper
  • 1/2 tsp Cinnamon, ground
  • 1/2 Heaping tsp Paprika, smoked
  • 1/2 Scant tsp Sea salt
  • 1/2 Heaping tsp Turmeric

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 Heaping tsp Cumin

• Bread & Baked Goods

  • 20 (~60 g pita chips, store bought or homemade

• Liquids

  • 1 Water to, thin

Found on minimalistbaker.com

Description

Ingredients

• 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
• 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*)
• 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

Directions

• 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.

Nutrition