Shawarma Chickpea and Egg Salad

Try this for a yummy and flavorful salad!



Category: Side Dish



2 Oakdell Cage Free Eggs, hard boiled, peeled, and sliced
1 (15.5 oz) can chickpeas, rinsed and drained
1 tbsp olive oil
3 tsp shawarma seasoning
1/2 cup cucumber, sliced
1/3 cup cherry tomatoes

Lemon Tahini Dressing

1/4 cup tahini
1 tbsp sugar
Juice of 1 lemon
Salt and pepper, to taste

Shawarma Chickpea and Egg Salad Directions

  1. Preheat oven to 350 degrees. Remove skins from chickpeas and dry well with a paper towel. Prepare sheet pan with cooking spray, place chickpeas on pan and toss with oil and shawarma seasoning. Bake for 20-25 minutes or until crispy.
  2. Place lettuce in a medium bowl. Top with cucumbers, tomatoes, sliced eggs, and crispy chickpeas.
  3. Place tahini in a small bowl. Stir in sugar, lemon juice, salt, and pepper. Pour dressing over salad.