FOR THE HUMMUS
1 can chickpeas drained and rinsed 2 tbs tahini 1 large garlic clove 1 large lemon juiced 1 tsp salt 1 tbs olive oil 3 tbs water
FOR THE SHAWARMA CHICKPEA SALAD
1 large tomato diced 1/2 cup cucumber 2 tbs red onion diced 1/2 cup parsley chopped 1 large garlic clove minced 1 can chickpeas drained and rinsed 1 tbs zaatar 1 tbs sumac 1 tsp cumin 1 tsp salt 1 large lemon juiced 2 tbs olive oil
- In a food processor or blender add chickpeas, tahini, garlic, lemon juice, salt, oil, and water. Blend on high until smooth. Remove from blender and set aside.
- In a large bowl, make the salad. Mix together chickpeas, tomatoes, cucumbers, red onion, parsley, garlic, zaatar, sumac, salt, lemon juice, and olive oil.
- On a large plate, spoon a large dollop of hummus onto the plate and using the back of the spoon smear to the edges. Top with chickpea salad and serve with fresh pita bread!
‘Enjoy!’
– Bronwyn Holm