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Vegetarian Chickpea Shawarma Wraps

Vegetarian Chickpea Shawarma Wraps

Vegetarian chickpea shawarma wraps with crispy spiced chickpeas and garlic tahini sauce in 25 minutes. Mediterranean lunch.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Lunch
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 2 cans (15 oz) chickpeas drained and rinsed
  • 2 tbsp olive oil
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 cup tahini
  • 3 tbsp lemon juice freshly squeezed
  • 1 clove garlic minced
  • 3 tbsp cold water or more as needed
  • 4 large pita or lavash wraps
  • 1 cup diced cucumber
  • 1 cup diced tomato
  • 1/2 cup shredded romaine
  • 1/4 cup fresh parsley chopped

Method
 

  1. **Heat.** Preheat oven to 425F. Line a sheet pan with parchment paper.
  2. **Dry.** Spread chickpeas on a clean kitchen towel and pat dry 5 minutes. Discard any loose skins that come off.
  3. **Toss.** Toss chickpeas with olive oil, cumin, coriander, smoked paprika, turmeric, garlic powder, and salt.
  4. **Roast.** Spread on the sheet pan and roast 22 minutes, shaking the pan once at the 12 minute mark, until crispy and deep gold.
  5. **Whisk.** While they roast whisk tahini, lemon juice, garlic, and a pinch of salt. Slowly whisk in cold water until smooth and pourable.
  6. **Warm.** Warm the pita 20 seconds in the microwave to make it pliable.
  7. **Build.** Spread tahini sauce on each pita. Layer with cucumber, tomato, romaine, parsley, and a generous scoop of crispy chickpeas. Roll tightly and serve.

Notes

Pat the chickpeas dry on a clean kitchen towel for 5 minutes before roasting. Use parchment paper on the sheet pan so the chickpeas do not stick. Whisk the tahini sauce with cold water in slow streams. It will look broken at first then come together.