Chickpea shawarma salad bowl

Chickpeas and pita bread

• 2 garlic cloves
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• ½ tsp salt plus extra for sprinkling
• 1 tsp ground turmeric
• 1 tsp ground allspice
• ½ tsp ground ginger
• ½ tsp ground black pepper
• 1 - 2 pinch ground cayenne pepper
• 60 g extra virgin olive oil plus extra for drizzling
• 400 g canned chickpeas rinsed and drained (approx. 250 g after draining)
• 1 red onion (approx. 180 g), cut into slices
• 1 red capsicum cut into slices
• 2 pita breads (wholemeal), cut into 8 triangles

Salad

• 150 g red cabbage thinly sliced
• 20 g red wine vinegar
• ¼ red onion (approx. 60 g), cut into slices
• 2 tsp sumac
• ½ yellow capsicum deseeded and cut into slices
• 40 g extra virgin olive oil
• 50 g lemon juice
• 1 tsp salt
• 50 g mixed baby leaf salad
• 1 - 2 Lebanese cucumbers peeled into ribbons
• 1 pomegranate arils only (see Tip)
• 2 sprigs fresh mint leaves only, torn into pieces
• 2 sprigs fresh flat-leaf parsley leaves only, torn into pieces