Salad Shawarma Kacang Buncis
All of the flavor of a Middle Eastern-inspired chickpea shawarma sandwich in a salad! Shawarma-spiced chickpeas, fresh salad, and a creamy 4-ingredient Garlic Dill sauce! A flavorful, filling, plant-based meal.
Foto: Minimalist Baker — Minimalist BakerBahan-bahan
- 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))
Langkah-langkah
Preheat oven to 400 degrees F (204 C) 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. To help them cook faster and disperse the seasonings more easily, lightly mash half the chickpeas with a fork (leaving the other half whole).
Sample a chickpea and adjust seasonings as needed (I added more salt, cumin, and ginger). Then arrange in a single layer on a bare baking sheet and bake for 20-22 minutes, or until golden brown and crispy. Then set aside.
In the meantime, prepare all salad ingredients and add to a bowl (reserving pita chips for later). Set aside.
To prepare dressing, add hummus, garlic, dill, and lemon juice to a small mixing bowl and whisk to combine. Then add warm water and whisk until pourable.
To serve, add baked chickpeas and pita chips to the salad, along with half of the dressing. Toss to combine.
Divide between serving dishes and serve with remaining dressing.
For best results, store leftovers separately (chickpeas in a container at room temperature, salad ingredients in refrigerator, dressing in a container in refrigerator, pita chips in a container at room temperature). Keeps for 2-3 days, though best when fresh.
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