½ tablespoon SimplyNature Organic Extra-Virgin Olive Oil
½ tablespoon fresh lemon juice
¼ teaspoon salt
Freshly ground black pepper
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper.
On the baking sheet, toss the chickpeas with a drizzle of olive oil, pinches of the spice mix, and pinches of salt and pepper. Roast for 20 minutes or until golden brown. Remove the chickpeas from the oven and season to taste with more of the spice mix and more salt.
Make the zhoug: Place the cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few grinds of pepper in a food processor and process until you reach a pesto-like consistency.
Make the yogurt sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, salt, and several grinds of black pepper.
Assemble the pitas with the hummus, chickpeas, cucumber, tomato, pickled onion, mint, dots of the zhoug, and drizzles of the yogurt sauce.
Recipe by Love and Lemons at https://www.loveandlemons.com/shawarma/