Chickpea Shawarma Dip

This chickpea shawarma dip is a quick and flavorful vegan appetizer or snack, featuring spiced roasted chickpeas and a refreshing parsley tomato salad.

Ingredients:

• 1 can 15 oz chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup vegan yogurt
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 2 tomatoes, diced
• 1/4 cup chopped parsley
• 1/4 cup chopped red onion
• 1 tablespoon olive oil
• Salt and pepper to taste
• Pita bread or chips, for serving

Instructions:

Preheat the oven to 400F 200C

In a bowl, toss the chickpeas with olive oil, cumin, paprika, coriander, garlic powder, salt, and pepper until evenly coated

Spread the seasoned chickpeas on a baking sheet and roast in the preheated oven for 20-25 minutes, until crispy, stirring halfway through

In another bowl, mix together vegan yogurt, tahini, and lemon juice to make the dip

In a separate bowl, combine diced tomatoes, chopped parsley, chopped red onion, olive oil, salt, and pepper to make the parsley tomato salad

To serve, spread the chickpea shawarma dip on a plate or shallow dish

Top with the roasted chickpeas and parsley tomato salad

Serve with pita bread or chips

Enjoy!