Chickpea Shawarma Salad Power-Packed Nutrient Boost

Ingredients

• 1 can (15 oz) chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon chili powder
• to taste salt and pepper
• 4 cups mixed greens (spinach, arugula, or your choice)
• 1 cup cherry tomatoes, halved
• 1 each cucumber, diced
• 1 each red onion, thinly sliced
• 1 cup parsley, chopped
• 1 each avocado, sliced
• 1 each Juice of 1 lemon
• 1 serving Tahini dressing (store-bought or homemade)

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a mixing bowl, combine the chickpeas, olive oil, cumin, paprika, turmeric, chili powder, salt, and pepper. Stir until the chickpeas are well-coated.
3. Spread the seasoned chickpeas on a baking sheet in a single layer. Bake in the oven for about 20-25 minutes until they are golden and crispy, stirring halfway through.
4. While the chickpeas are baking, prepare the salad. In a large bowl, combine mixed greens, cherry tomatoes, cucumber, red onion, and chopped parsley.
5. Once the chickpeas are done roasting, allow them to cool slightly before adding them to the salad bowl.
6. Gently toss the salad ingredients together to combine.
7. Drizzle the salad with lemon juice and your choice of tahini dressing, then toss again gently to coat evenly.
8. Top the salad with sliced avocado before serving.