Name: Shawarma Chickpea and Egg Salad
Prep time: 8 min
Cook time: 20 min
Yield: 8 Serving(s)
Cuisine: Latin
Ingredients: 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; 1/4, cup ,tahini; 1, tbsp ,sugar; , ,Juice of 1 lemon; , ,Salt and pepper, to taste

Try this for a yummy and flavorful salad!

Prep

8m

Cook

20m

Category:	Side Dish
Seasons

Ingredients

For 8 Serving(s)

Salad

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

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.
Place lettuce in a medium bowl. Top with cucumbers, tomatoes, sliced eggs, and crispy chickpeas.
Place tahini in a small bowl. Stir in sugar, lemon juice, salt, and pepper. Pour dressing over salad.