Salad Shawarma Kacang Buncis

Instructions

1. Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven.
2. Add washed and dried chickpeas to a mixing bowl. Add olive oil and all seasonings* and toss to combine. To help them cook faster and disperse the seasonings more easily, lightly mash half the chickpeas with a fork (leaving the other half whole).
3. Sample a chickpea and adjust seasonings as needed (I added more salt, cumin, and ginger). Then arrange in a single layer on a bare baking sheet and bake for 20-22 minutes, or until golden brown and crispy. Then set aside.
4. In the meantime, prepare all salad ingredients and add to a bowl (reserving pita chips for later). Set aside.
5. To prepare dressing, add hummus, garlic, dill, and lemon juice to a small mixing bowl and whisk to combine. Then add warm water and whisk until pourable.
6. To serve, add baked chickpeas and pita chips to the salad, along with half of the dressing. Toss to combine.
7. Divide between serving dishes and serve with remaining dressing.
8. For best results, store leftovers separately (chickpeas in a container at room temperature, salad ingredients in refrigerator, dressing in a container in refrigerator, pita chips in a container at room temperature). Keeps for 2-3 days, though best when fresh.