Chicken Shawarma Salad with Cucumber and Chickpeas

1.In a large bowl, combine cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne pepper, minced garlic, yogurt, 1 tablespoon olive oil, salt, and pepper to create the marinade.

2.Add the chicken thighs to the marinade, ensuring they are well coated. Cover and refrigerate for at least 30 minutes, preferably 1 hour for deeper flavor.

3.Preheat a grill pan or skillet over medium-high heat and brush with the remaining 1 tablespoon olive oil.

4.Grill the marinated chicken thighs for about 6-7 minutes per side, or until cooked through and nicely charred. Remove from heat and let rest for 5 minutes.

5.While the chicken rests, prepare the tahini dressing by whisking together tahini paste, lemon juice, olive oil, minced garlic, and salt in a small bowl. Gradually add water, one tablespoon at a time, until the dressing reaches a smooth, pourable consistency.

6.Dice the rested chicken into bite-sized pieces.

7.In a large salad bowl, combine diced cucumber, chickpeas, sliced red onion, and chopped parsley.

8.Add the chicken pieces to the salad and drizzle with the tahini dressing.

9.Toss gently to combine all ingredients and evenly coat with dressing.

10.Serve immediately or chill for 10-15 minutes to allow flavors to meld. Enjoy as a protein-packed, vegetable-rich dinner option.