Chickpea Shawarma Salad

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Ingredients

1 15-ounce can chickpeas ((rinsed, drained and dried in a clean towel))
1 Tbsp olive oil
1 heaping tsp cumin
1/2 heaping tsp smoked paprika
1/2 heaping tsp turmeric
1/2 scant tsp sea salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1 pinch each black pepper, ground coriander + cardamom
5 ounces spring mix lettuce ((organic when possible))
10 cherry tomatoes ((chopped // organic when possible))
1/4 cup red onion ((thinly sliced))
3/4 cup fresh parsley
20 pita chips ((slightly crushed // store-bought or homemade* // gluten-free if GF, or sub gluten-free crackers or cooked quinoa))
1/2 cup hummus (DIY or store-bought)
3 cloves garlic ((3 cloves yield ~ 1 1/2 Tbsp // finely minced or grated))
1 tsp dried dill ((or sub 2 tsp fresh dill per 1 tsp dried))
1 medium lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml))
Water ((to thin))

As published by Minimalist Baker.

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