Ingredients

The following ingredients have 2 Servings
  • 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))

Instruction

  • 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.