1 15-oz can chickpeas (rinsed and drained)
1 Tbsp olive oil
1 heaping tsp cumin
1/2 tsp each: smoked paprika, turmeric, sea salt, and ground cinnamon
1/4 tsp ground ginger
1 pinch each: black pepper, ground coriander, and cardamom
5 oz spring mix lettuce
10 cherry tomatoes, halved
1/2 cucumber, chopped
1/4 cup onion
3/4 cup fresh parsley
1/2 cup hummus
3 cloves garlic, minced
1 tsp dried dill (or sub 2 tsp fresh dill per 1 tsp
1 medium lemon, juiced
Water (to thin)
20 pita chips
Preheat oven to 400°F and position a rack in the middle of the oven.
Add 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 just half the chickpeas with a fork.
Sample a chickpea and adjust seasonings as needed. Arrange in a single layer on a bare baking sheet and bake for 20-22 minutes, or until golden brown and crispy. Set aside.
In the meantime, chop salad ingredients (lettuce, tomatoes, cucumbers, onion) and add to a bowl. 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.
Recipe adapted from: https://minimalistbaker.com/chickpea-shawarma-salad