Fattoush-Inspired Shrimp Salad

• Roast in the middle of the oven until chickpeas are almost crispy, 10-12 min.
• When almost crispy, carefully remove the baking sheet from the oven, stir chickpeas, then cover loosely with foil (or another baking sheet).
• Return the sheet to the oven and continue to roast until chickpeas are crispy, 6-8 min.

• Meanwhile, cut flatbreads into 1-inch pieces.
• Add flatbreads, remaining Shawarma Spice Blend and 1 tbsp (2 tbsp) oil to another parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
• Bake in the top of the oven until golden-brown and crispy, 5-6 min.

• Meanwhile, halve tomatoes.
• Thinly slice green onions.
• Core, then cut pepper into 1/2-inch pieces.
• Drain, then roughly chop olives.
• Roughly chop parsley.

• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• Heat a large non-stick pan over medium-high heat.
• When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat.
• Meanwhile, add roasted garlic cloves to a large bowl. Mash with a fork.
• Add vinegar, 1 tsp (2 tsp) sugar, 2 tbsp (4 tbsp) oil and 1 tbsp (2 tbsp) water. Season with salt and pepper, then whisk to combine.

• Add roasted chickpeas, green onions, tomatoes, peppers, parsley, olives and half the feta to the bowl with dressing. Toss to combine.
• Divide spiced flatbreads between bowls, then top with chickpea mixture and shrimp.
• Sprinkle remaining feta over top.

If you opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat. While the shrimp cooks, make dressing.