Chickpea Shawarma Salad

This is a great little salad. Have it as is, or stuff into a pita bread.


Drain the chickpeas and dry with a towel.

Toss chickpeas in a little olive oil to coat. Sprinkle with 1 teaspoon of the shawarma mix and toss again.

Spread the chickpeas out in a single later on an oven dish and roast in the oven until slightly crispy.

Remove the skin from the cucumber, slice into batons and remove seeds, then slice into 1cm chunks and place in bowl.

Dice the tomatoes and add to cucumber.

Season the cucumber and tomatoes with a little salt, pepper and sumac.

Finely chop the gherkins and add to the bowl, stirring.

Toss with the cooled chickpeas and pickled red onions.