Chickpea Shawarma Salad

Scaled for 2 portions · 8 steps

115-ounce can chickpeas ((rinsed, drained and dried in a clean towel))1 tbspolive oil1heaping tsp cumin1/2heaping tsp smoked paprika1/2heaping tsp turmeric1/2scant tsp sea salt0.5 tspground cinnamon0.25 tspground ginger1 pincheach black pepper, ground coriander + cardamom140 gspring mix lettuce ((organic when possible))10cherry tomatoes ((chopped // organic when possible))0.25 cupred onion ((thinly sliced))0.75 cupfresh parsley20pita chips ((slightly crushed // store-bought or homemade* // gluten-free if GF, or sub gluten-free crackers or cooked quinoa))0.5 cuphummus (DIY or store-bought)3 clovegarlic ((3 cloves yield ~ 1 1/2 Tbsp // finely minced or grated))1 tspdried dill ((or sub 2 tsp fresh dill per 1 tsp dried))1medium lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml))—Water ((to thin))

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