For the Shawarma Salmon:

• 1.5 lbs salmon fillets (skin removed, cut into 1-inch cubes)

• 3 tablespoons olive oil

• 2 tablespoons lemon juice

• 2 teaspoons ground cumin

• 2 teaspoons paprika

• 1 teaspoon ground coriander

• 1 teaspoon turmeric

• 1 teaspoon garlic powder

• 1/2 teaspoon cinnamon

• 1/2 teaspoon cayenne pepper (adjust to taste)

• 1 teaspoon salt

• 1/2 teaspoon black pepper

For the Salad Base:

• 6 cups mixed greens (arugula, spinach, or romaine)

• 2 cups cucumber (diced)

• 2 cups cherry tomatoes (halved)

• 1 large red onion (thinly sliced)

• 1 cup red cabbage (shredded)

• 1/2 cup fresh parsley (chopped)

• 1/4 cup fresh mint (chopped)

• 1/4 cup fresh dill (chopped)

For the Toppings:

• 1 cup chickpeas (cooked, drained, and rinsed)

• 1/2 cup kalamata olives (pitted and halved)

• 1/2 cup feta cheese (crumbled)

• 2 hard-boiled eggs (quartered, optional)

• 1/4 cup pine nuts (toasted)

• 1 avocado (sliced)

For the Tahini Dressing:

• 1/3 cup tahini

• 1/4 cup fresh lemon juice (about 2 lemons)

• 2 tablespoons olive oil

• 2 cloves garlic (minced)

• 2-3 tablespoons warm water (to thin)

• 1 teaspoon honey

• 1/2 teaspoon ground cumin

• Salt and pepper to taste

For Serving:

• Warm pita bread (cut into triangles)

• Pickled turnips (optional)

• Hot sauce or harissa (optional)