Easy Chicken Shawarma Salad Bowls

Chicken

• 3 to 4 tablespoons olive oil
• 1 to 1.25 pounds boneless skinless chicken breasts cut into bite-sized pieces
• 1 ½ teaspoons cumin
• 1 ½ teaspoons smoked paprika regular paprika may be substituted
• 1 teaspoon Turmeric
• 1 teaspoon ground coriander
• 1 teaspoon kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• 3 to 4 cloves garlic finely minced or pressed
• ¼ cup lemon juice

Salad

• one 15-ounce can chickpeas garbanzo beans, drained and rinsed (I use no-salt added), seasoned with salt and pepper if desired
• 1 to 2 tablespoons olive oil if necessary
• 2 cups tomatoes diced if using regular tomatoes or halved if using cherry/grape tomatoes
• 2 cups English cucumber diced small
• ½ cup Red Onions diced small; optional
• 2 to 3 tablespoons fresh parsley finely minced

Sauce

• 6 ounces plain greek yogurt must be Greek yogurt, I used 0% fat
• 2 to 3 tablespoons lemon juice or as desired for consistency
• 1 clove garlic finely minced or pressed, optional
• 1 teaspoon cumin
• ½ teaspoon ground coriander
• ¾ teaspoon kosher salt or to taste
• ¾ teaspoon freshly ground black pepper or to taste
• ½ teaspoon granulated sugar optional and to taste