Name: Chickpea Shawarma Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 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 + cardamom; 5 ounces spring mix lettuce ((organic when possible)); 10 cherry tomatoes ((chopped // organic when possible)); 1/4 cup red onion ((thinly sliced)); 3/4 cup fresh parsley; 20 pita chips ((slightly crushed // store-bought or homemade* // gluten-free if GF, or sub gluten-free crackers or cooked quinoa)); 1/2 cup hummus (DIY or store-bought); 3 cloves garlic ((3 cloves yield ~ 1 1/2 Tbsp // finely minced or grated)); 1 tsp dried dill ((or sub 2 tsp fresh dill per 1 tsp dried)); 1 medium lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml)); Water ((to thin))