chickpea shawarma salad

 

This is a GREAT salad.  Again, another hit with the family.  Some of us put feta cheese on ours and I'd say that put this recipe over the top.  I loved the hummus dressing; great idea!

chickpea shawarma salad (slightly adapted from minimalist baker)

1 can (15 ounces) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon cumin

1 teapsoon smoked paprika

1 teaspoon salt

a pinch of black pepper AND ground coriander

salad ingredients

two heads romaine lettuce, torn

couple handfuls of cherry tomatoes, sliced in half

1/4 red onion, thinly sliced and quartered

1/2 cucumber, peeled and quartered

pita chips, slightly crushed

feta cheese, if desired

hummus dressing

1 cup hummus (I used "everything" seasoned hummus)

2 tablespoons lemon juice

2 teapsoons garlic, minced

water to thin

Preheat oven to 400 degrees.  Add washed and dried chickpeas to a mixing bowl.  Add olive oil and all seasonings and toss to combine.  Arrange in a single layer on a baking sheet and bake for 20-22 minutes.  Then set aside.  Prepare all salad ingredients and add to a bowl, reserving pita chips for later.  Prepare dressing by whisking all ingredients.  To serve, add chickpeas and pita chips to the salad with half of the dressing.  Toss to combine.  Serve in individual bowls with the remaining dressing.  Sprinkle with feta if desired.