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Ingredients
  • subheading: For the Shawarma Chickpeas:
  • 3 cups cooked chickpeas (2 15 oz cans drained and rinsed)
  • 2 tbsp olive oil or avocado oil
  • 1 tbsp lemon juice
  • 1 tsp cumin
  • ½ tsp each coriander, garlic powder, cardamom, ginger, cinnamon, paprika, salt and pepper
  • pinch of cayenne pepper or red pepper flakes if you want it spicy!
  • subheading: For the Salad:
  • 1 cup chopped kale per serving (plus a little olive oil for massaging)
  • ¼ cup diced cucumber per serving
  • ¼ cup diced tomato per serving
  • ¼ cup finely chopped parsley per serving
  • a few tbsp pickled onions per serving (see notes)
  • pita for serving, optional
  • subheading: For the Tahini Lemon Sauce:
  • 5 tbsp tahini ( 75 g)
  • ¼ cup lemon juice
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • 1 tbsp maple syrup (optional)
  • water to adjust consistency
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