Chicken Shawarma Salad

Ingredients:

• 2-3 chicken breasts or thighs

• 1 can chickpeas

• 1 cup mushrooms of choice

• 1 cup green beans

• 1 mango, diced

• 2 tbsp tahini

• 2 tbsp lemon juice or red wine vinegar

• 1/2 tsp pomegranate syrup or sugar

• 1 clove garlic, minced

• 1 tsp cumin

• 1 tsp paprika

• 1/2 tsp turmeric

• 1/2 tsp chili powder

• salt and pepper, to taste

• lettuce or mixed greens, for serving

• fresh mint to garnish

Instructions:

1. Preheat your oven to 400°F (200°C).

2. Season the chicken with cumin, paprika, turmeric, chili powder, salt, and pepper. Place the chicken on a baking sheet and roast for 20-25 minutes, or until cooked through.

3. While the chicken is cooking, toss the chickpeas in a little olive oil and season with salt and pepper. Spread them out on a separate baking sheet and roast for 20 minutes, or until crispy.

4. In a small bowl, whisk together the tahini, lemon juice or vinegar, syrup or sugar, garlic, salt, and pepper to make the dressing. Set aside.

5. In a large pan over medium heat, sauté the mushrooms and green beans until they are tender.

6. Slice the chicken into thin strips.

7. To assemble the salads, divide the lettuce or mixed greens among serving bowls. Top with the roasted chickpeas, mushrooms, green beans, mango, mint, and sliced chicken.

8. Drizzle the tahini dressing over the top and serve. Enjoy!