From the recipe box
Chickpea Shawarma Salad
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Ingredients
0 of 19 gathered
Step by step
Method
8 steps
- 1
Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
- 2
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).
- 3
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.
- 4
In the meantime, prepare all salad ingredients and add to a bowl (reserving pita chips for later). Set aside.
- 5
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.
- 6
To serve, add baked chickpeas and pita chips to the salad, along with half of the dressing. Toss to combine.
- 7
Divide between serving dishes and serve with remaining dressing.
- 8
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.