Chickpea Shawarma Salad

Serves 2 | Finish in 40 minutes

This vegetarian salad is packed with protein and flavor!


1 15-ounce can chickpeas, rinsed, drained and dried in a clean towel
1 tablespoon olive oil
Heaping 1 tsp cumin
Heaping 1/2 tsp smoked paprika
Heaping 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 ounces spring mix lettuce
10 cherry tomatoes, chopped
1/4 cup red onion, thinly sliced
1/4 cup fresh parsley
Handful of pita chips, slightly crushed
¼ cup OPA by Litehouse Tzatziki Ranch


Preheat oven to 400 degrees F and position a rack in the middle of the oven.
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.
In the meantime, prepare all salad ingredients (not including the dressing or pita chips) and add to a bowl.
Divide the salad between serving 2 dishes and top with pita chips and salad dressing.

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