Adapted from Chickpea Shawarma Salad at minimalistbaker.com (https://minimalistbaker.com/chickpea-shawarma-salad/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From minimalistbaker.com

Chickpea Shawarma Salad

Name: Chickpea Shawarma Salad
Prep time: 10 min
Cook time: 20 min
Yield: 2 servings
Ingredients: 1 15-ounce can chickpeas, rinsed, drained and dried in a clean towel; 1 Tbsp olive oil; 1 heaping tsp cumin; ½ heaping tsp smoked paprika; ½ heaping tsp turmeric; ½ scant tsp sea salt; ½ tsp ground cinnamon; ¼ tsp ground ginger; 1 pinch each black pepper, ground coriander and cardamom; 5 ounces spring mix lettuce; 10 cherry tomatoes, chopped; ¼ cup red onion, thinly sliced; ¾ cup fresh parsley; 20 pita chips, slightly crushed; ½ cup hummus; 3 cloves garlic, finely minced or grated; 1 tsp dried dill; 1 medium lemon, juiced; water, to thin

2 servings · 10 min prep · 20 min cook

Ingredients

For the chickpeas

1 15-ounce can chickpeas, rinsed, drained and dried in a clean towel
1 Tbsp olive oil
1 heaping tsp cumin
1/2 heaping tsp smoked paprika
1/2 heaping tsp turmeric
1/2 scant tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 pinch each black pepper, ground coriander and cardamom

For the salad

5 ounces spring mix lettuce
10 cherry tomatoes, chopped
1/4 cup red onion, thinly sliced
3/4 cup fresh parsley
20 pita chips, slightly crushed

For the dressing

1/2 cup hummus
3 cloves garlic, finely minced or grated
1 tsp dried dill
1 medium lemon, juiced
water, to thin

Steps

Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
Add washed and dried 1 15-ounce can chickpeas to a mixing bowl. Add 1 Tbsp 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. 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.
20-22 min
In the meantime, prepare all salad ingredients and add to a bowl, reserving 20 pita chips for later. Set aside.
To prepare dressing, add ½ cup hummus, 3 cloves garlic, 1 tsp dill, and 1 medium lemon juice to a small mixing bowl and whisk to combine. Then add warm water and whisk until pourable.
To serve, add baked 1 15-ounce can chickpeas and 20 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: 1 15-ounce can chickpeas in a container at room temperature, salad ingredients in refrigerator, dressing in a container in refrigerator, 20 pita chips in a container at room temperature. Keeps for 2-3 days, though best when fresh.

Nutrition

Per serving

kcal: 435
protein: 19.3 g
carbs: 53.3 g
fat: 17.3 g

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