Shawarma Chickpea and Egg Salad
Prep
Cook
Category: | Side Dish |
Seasons |
Ingredients
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.