Mediterranean 20 min

Chickpea Shawarma Salad

Name: Chickpea Shawarma Salad
Total time: 20 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 cans (15 oz each) chickpeas, drained and rinsed; 2 tablespoons olive oil; 2 teaspoons cumin; 1 teaspoon smoked paprika; 1 teaspoon coriander; 1/2 teaspoon turmeric; 4 cups mixed greens; 1 cup cherry tomatoes, halved; 1 cucumber, diced; 1/4 cup red onion, thinly sliced; 1/2 cup tahini sauce; 2 tablespoons sumac; Fresh parsley; Pita chips for serving

veganvegetariangluten-freehealthyquick

Ingredientsfor 2

360

Cal

16g

Protein

46g

Carbs

14g

Fat

12 cans (15 oz each) chickpeas, drained and rinsed
22 tablespoons olive oil
32 teaspoons cumin
41 teaspoon smoked paprika
51 teaspoon coriander
61/2 teaspoon turmeric
74 cups mixed greens
81 cup cherry tomatoes, halved
91 cucumber, diced
101/4 cup red onion, thinly sliced
111/2 cup tahini sauce
122 tablespoons sumac
13Fresh parsley
14Pita chips for serving

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Instructions

1
Toss chickpeas with olive oil, cumin, paprika, coriander, and turmeric. Spread on a baking sheet. Roast at 425°F for 20–25 minutes until crispy and golden, shaking the pan halfway. They should be crunchy on the outside.
2
Arrange mixed greens, cherry tomatoes, cucumber, and red onion on a large platter or in bowls.
3
Top with warm spiced chickpeas. Drizzle tahini sauce generously over everything. Sprinkle sumac and fresh parsley. Serve with pita chips on the side.