Chickpea Shawarma Wraps
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4
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Course
Main Course
Chickpea Shawarma Wraps
Description
These Chickpea Shawarma Wraps feature chickpeas roasted with a homemade shawarma spice blend that includes coriander, paprika, cumin, cinnamon, ginger, cayenne, salt, and pepper. The spices impart warm, aromatic flavors typical of Middle Eastern shawarma. The chickpeas provide a slightly crispy texture from roasting and deliver a hearty plant-based protein base.
The wraps are assembled by spreading hummus onto warmed pita breads, then layering roasted chickpeas, thinly sliced Persian cucumbers, quartered cherry tomatoes, pickled or raw red onions, and fresh mint leaves. The combination offers a mix of creamy, crunchy, and fresh components.
Two sauces accompany the wraps: zhoug, a bright and spicy cilantro-based sauce with jalapeño and garlic, and an optional yogurt sauce made with plain yogurt, olive oil, lemon juice, salt, and pepper for cooling contrast. These accompaniments allow customization and enhanced flavor complexity. The recipe assembles quickly and is suited for a flavorful vegetarian lunch or light dinner.
Ingredients
Shawarma Spice (makes extra)
- 1 tablespoon Coriander
- 1 tablespoon paprika
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cayenne pepper
- salt sea salt; freshly ground black pepper
- black pepper sea salt; freshly ground black pepper
For the Wraps
- 1 1/2 cups chickpeas with Shawarma spice, roasted
- 4 pita bread warmed
- hummus
- 2 cucumber thinly sliced, Persian
- 12 cherry tomato quartered
- pickled onions or thinly sliced red onion
- mint handful, fresh
Zhoug
- 1 cup cilantro
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño
- 1 garlic clove
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon salt sea salt
- black pepper freshly ground
Yogurt sauce (optional, or make tahini sauce)
- ½ cup PLAIN yogurt
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon lemon juice fresh
- ¼ teaspoon salt
- black pepper freshly ground
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper. Use generous pinches to season the chickpeas before and after roasting them.
- Make the zhoug: Place the cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few grinds of pepper in a food processor and process until you reach a pesto-like consistency.
- Make the yogurt sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, salt, and several grinds of black pepper.
- Assemble the pitas with the hummus, chickpeas, cucumber, tomato, pickled onion, mint, dots of the zhoug, and drizzles of the yogurt sauce.
User Reviews
Overall Rating
5
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