Chickpea Shawarma Wraps
A quick and nutritious plant-based wrap featuring spiced roasted chickpeas, fresh vegetables, and bold Middle Eastern flavors, perfect for lunch or dinner.
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.
