Chickpea Shawarma Salad

9 May

Serves 2
Container Equivalents (per serving): 2 Green, 1 Yellow, 1 Orange, 1 Tsp

2 cups spring mix lettuce
Cherry tomatoes, halved
1/4 red onion, thinly sliced

1-15 ounce can chickpeas , rinsed, drained and dried
2 teaspoons olive oil
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon turmeric
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ginger
Pinch of black pepper

1/2 cup hummus
3 cloves garlic, miced
1 teaspoon dried dill
1 lemon, juiced
Warm water to thin

1. Preheat oven to 400 degrees F.
2. Add chickpeas to a mixing bowl. Add olive oil and all seasoning and toss to combine.
3. Arrange the chickpeas on a baking sheet and bake for 20-22 minutes, or until golden brown and crispy.
4. In the meantime, prepare all salad ingredients.
5. To prepare dressing, add hummus, garlic, dill and lemon juice to a mixing bowl and whisk to combine. Add warm water and whisk until pourable.
6. Add 1/2 cup (1 Yellow) chickpeas on top of salad (per serving), and 2 tablespoons (1 Orange) of dressing.
7. Enjoy!

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