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Chickpea Shawarma Wraps are a vibrant, flavorful twist on the classic Middle Eastern shawarma, with the added benefits of being plant-based and nutrient-rich.
Using roasted chickpeas seasoned with an aromatic shawarma spice blend, this recipe packs a punch of protein and fiber, making it both satisfying and wholesome.
The wraps are complemented by fresh vegetables like cucumbers, cherry tomatoes, and mint, which provide essential vitamins, antioxidants, and refreshing crunch.
The zhoug—a spicy herbaceous sauce—and creamy yogurt sauce add layers of flavor while incorporating healthy fats from olive oil.
This recipe is perfect for everyday cooking because it’s quick to prepare, easy to customize, and meal-prep friendly.
It’s a balanced, low-saturated-fat meal option that’s ideal for anyone looking to enjoy hearty, nutritious, and plant-forward meals without sacrificing taste or convenience.
Must-Have Tools for Perfect Results
1. Food Processor
Essential for making the zhoug sauce, a food processor quickly blends herbs, spices, and oils into a smooth, vibrant pesto. Its versatility makes it indispensable for purees, dips, and sauces in everyday cooking.
2. Baking Sheet with Parchment Paper
Provides a non-stick surface for roasting chickpeas evenly at 400°F, preventing sticking and ensuring crispness. Parchment paper also simplifies cleanup, a true time-saver.
3. Sharp Chef’s Knife
Needed for slicing cucumbers, tomatoes, and onions thinly and evenly, ensuring uniform texture and presentation. A high-quality knife improves precision and speeds up prep time.
4. Mixing Bowls (various sizes)
For combining spices, whisking yogurt sauce, and tossing ingredients. Sturdy, dishwasher-safe bowls streamline multitasking and organization in the kitchen.
5. Measuring Spoons
Accuracy is key when balancing spices in the shawarma blend and sauces. Reliable measuring spoons ensure consistency and perfect seasoning every time.
Chickpea Shawarma Wraps
Equipment
- 1 Baking Sheet (lined with parchment paper)
- 1 Food processor
- 1 Sharp Chef’s Knife
- 2–3 Mixing bowls (various sizes)
- Measuring Spoons (set)
Ingredients
Shawarma Spice Blend (makes extra):
- 1 tablespoon ground coriander
- 1 tablespoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
- Sea salt to taste
- Freshly ground black pepper to taste
For the Wraps:
- 1½ cups cooked chickpeas drained and patted dry
- 4 pita breads warmed
- Hummus as needed for spreading
- 2 Persian cucumbers thinly sliced
- 12 cherry tomatoes quartered
- Pickled onions or thinly sliced red onions to taste
- A handful of fresh mint leaves
Zhoug Sauce:
- 1 cup fresh cilantro leaves
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño seeded (optional for less heat)
- 1 garlic clove
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon sea salt
- Freshly ground black pepper to taste
Yogurt Sauce (optional):
- ½ cup plain yogurt
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice
- ¼ teaspoon sea salt
- Freshly ground black pepper to taste
Instructions
- Prepare the Shawarma Spice Mix: In a small bowl, thoroughly combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, salt, and black pepper. Mix well to ensure an even blend of spices.
- Season and Roast Chickpeas: Preheat your oven to 400°F (200°C). Place the drained chickpeas in a mixing bowl and sprinkle about half of the shawarma spice blend over them. Toss gently to coat evenly. Spread the chickpeas on a parchment-lined baking sheet in a single layer. Roast for 20 minutes until crispy, shaking the pan halfway through. Once out of the oven, sprinkle the remaining shawarma spice and toss again for an extra flavor boost.
- Make the Zhoug Sauce: In a food processor, combine cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few cracks of black pepper. Pulse until the mixture reaches a thick, pesto-like consistency. Scrape down the sides as needed.
- Prepare the Yogurt Sauce: In a small bowl, whisk together the yogurt, olive oil, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
- Assemble the Wraps: Warm the pita breads until soft and pliable. Spread a generous layer of hummus on each pita. Layer on the roasted chickpeas, cucumber slices, cherry tomatoes, pickled onions, and fresh mint leaves. Add spoonfuls of zhoug and drizzle with the yogurt sauce (if using). Fold or roll the pita to enclose the fillings and serve immediately.
Notes
- Chickpeas: For best results, use canned chickpeas rinsed and dried well to achieve a crispy texture. You can also roast your own dried chickpeas after soaking and cooking.
- Zhoug Spice Level: Adjust the jalapeño quantity or remove seeds to control the heat level in the zhoug. For a milder version, omit jalapeño altogether.
- Sauce Alternatives: If you prefer, substitute the yogurt sauce with tahini or a simple lemon-tahini dressing for a vegan-friendly option.
- Meal Prep Tip: Roast the chickpeas and prepare the sauces in advance. Store separately in airtight containers and assemble wraps fresh to maintain crunch and flavor.
- Serving Suggestion: These wraps pair beautifully with a side of tabbouleh salad or crispy baked sweet potato fries for a satisfying meal.
Chef’s Secrets to Flavorful Shawarma Wraps
Achieving the perfect balance of spices is key to this recipe’s authentic and vibrant flavor.
Toasting the chickpeas until crisp allows the shawarma spice blend to truly penetrate and enhance their natural nuttiness.
Don’t hesitate to season them twice—once before roasting and again immediately after—to maximize depth and aroma.
When making the zhoug sauce, using fresh cilantro and blending just enough to keep some texture ensures a lively, herbaceous kick without turning into a paste.
Warming the pita breads before assembling makes them pliable and enhances their subtle sweetness, preventing cracking or breaking when folded.
Finally, layering the ingredients thoughtfully—spreading hummus first to create a moisture barrier—keeps the wrap from getting soggy, ensuring each bite bursts with fresh and balanced flavors.
Serving Suggestions for Maximum Enjoyment
These wraps are incredibly versatile and can be served as a satisfying lunch or light dinner.
Pair them with a bright, refreshing side salad such as tabbouleh or a crunchy cucumber-tomato salad tossed with lemon and olive oil.
For a heartier meal, accompany with roasted or baked sweet potato fries, which complement the smoky and spicy notes beautifully.
If you’re hosting a gathering, cut the wraps into smaller, manageable portions to serve as flavorful finger food.
For added protein or variety, consider adding grilled halloumi cheese or roasted eggplant slices inside the wraps.
The zesty zhoug sauce also works wonderfully as a dip for vegetables or even drizzled over grilled meats, making it a versatile condiment to keep on hand.
Storage Tips to Keep Wraps Fresh
To maintain freshness and texture, store the roasted chickpeas separately in an airtight container at room temperature for up to 3 days—this keeps them crisp.
The zhoug and yogurt sauce should be refrigerated in sealed containers and used within 3–4 days.
If you need to prepare ahead, keep all components separate and assemble the wraps just before serving to avoid sogginess.
Leftover assembled wraps are best stored wrapped tightly in foil or plastic wrap and refrigerated; consume within 24 hours for optimal taste and texture.
When reheating, warm the chickpeas in the oven or toaster oven to revive their crunch, and gently heat the pita or wrap to soften without drying out.
Frequently Asked Questions About This Recipe
1. Can I make this recipe vegan?
Absolutely! Simply replace the yogurt sauce with tahini or a vegan yogurt alternative, and skip any dairy-based ingredients. The chickpeas and zhoug sauce remain naturally vegan.
2. How can I make the chickpeas extra crispy?
Make sure to dry the chickpeas thoroughly before roasting and spread them out in a single layer on the baking sheet. Roasting at 400°F and shaking the pan halfway through helps even crisping.
3. What can I substitute for zhoug if I don’t have cilantro?
You can use fresh parsley or a combination of parsley and mint for a different but still flavorful herb sauce. Adjust the seasoning accordingly.
4. Is it better to use canned or dried chickpeas?
Canned chickpeas are convenient and work well after rinsing and drying. Dried chickpeas can be cooked yourself but require soaking and longer prep time.
5. Can I prepare the components ahead of time?
Yes, roasting chickpeas and making the sauces a day in advance is recommended for easy assembly later. Just store everything separately to keep textures fresh.
SourceThis recipe is inspired by loveandlemons and has been carefully refined to enhance clarity, streamline preparation steps, and ensure accurate results. We’ve also included health benefits, nutritional highlights, and Must-Have Tools to help you get the best results every time you cook.