Chickpea Shawarma Salad

Serves 2 | Finish in 40 minutes

This vegetarian salad is packed with protein and flavor!



  • 1 15oz. can Chickpeas, rinsed, drained and dried in a clean towel
  • 1 tbsp. Olive Oil
  • 1 tsp. Cumin
  • 1/2 tsp. Smoked Paprika
  • 1/2 tsp. Turmeric
  • 1/2 tsp. Sea Salt
  • 1/2 tsp. Ground Cinnamon
  • 1/4 tsp. Ground Ginger
  • Pinch each Black Pepper, Ground Coriander + Cardamom


  • 5 oz. Spring Mix Lettuce
  • 10 Cherry Tomatoes, chopped
  • 1/4 c. Red Onion, thinly sliced
  • 1/4 c. Fresh Parsley
  • Handful of Pita Chips, slightly crushed
  • ¼ c. Litehouse® Purely Balanced Tzatziki Ranch


  1. Preheat oven to 400°F 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. Sample a chickpea and adjust seasonings as needed. Arrange chickpeas in a single layer on a baking sheet and bake for 20-25 minutes, or until golden brown and crispy.
  3. In the meantime, prepare all salad ingredients (not including the dressing or pita chips) and add to a bowl.
  4. Divide the salad between serving 2 dishes and top with pita chips and salad dressing.

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