Description
These Chickpea Shawarma Wraps are a vibrant, flavorful vegetarian meal featuring roasted chickpeas coated in a homemade shawarma spice blend, layered with fresh cucumbers, tomatoes, pickled onions, and a herby zhoug sauce, all wrapped in warmed pita bread. The optional creamy yogurt sauce adds a cooling contrast to the spicy and aromatic elements, making this recipe a delicious and wholesome Middle Eastern-inspired wrap perfect for a quick lunch or light dinner.
Ingredients
Shawarma Spice Mix
- 1 tablespoon coriander
- 1 tablespoon paprika
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon ginger
- ⅛ teaspoon cayenne
- Sea salt and freshly ground black pepper to taste
Wrap Ingredients
- 1½ cups roasted chickpeas, seasoned with shawarma spice
- 4 pitas, warmed
- Hummus, as needed for spreading
- 2 Persian cucumbers, thinly sliced
- 12 cherry tomatoes, quartered
- Pickled onions or thinly sliced red onion, to taste
- Handful of fresh mint leaves
Zhoug Sauce
- 1 cup cilantro leaves
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño, chopped
- 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 salt
- Freshly ground black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for roasting the chickpeas.
- Make Shawarma Spice Mix: In a small bowl, combine coriander, paprika, cumin, cinnamon, ginger, cayenne, and salt and pepper. Use this mix to generously season the chickpeas before and after roasting.
- Roast Chickpeas: Toss the chickpeas in the shawarma spice and spread them on the prepared baking sheet. Roast until they are crispy and fragrant, seasoning again with more spice if desired.
- Prepare Zhoug Sauce: Combine cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and black pepper in a food processor. Pulse until the mixture reaches a pesto-like consistency.
- Make Yogurt Sauce (Optional): In a small bowl, whisk together plain yogurt, olive oil, lemon juice, salt, and pepper until smooth.
- Warm Pitas and Assemble: Warm the pita breads until soft. Spread a layer of hummus on each pita. Add roasted chickpeas, sliced cucumbers, quartered cherry tomatoes, pickled or sliced red onions, and fresh mint.
- Add Sauces: Dot the assembled wraps with zhoug sauce and drizzle yogurt sauce on top if using.
- Serve: Fold the pita wraps and serve immediately for a warm, fresh, flavorful meal.
Notes
- Roasting the chickpeas to a crisp texture is key to mimicking the traditional shawarma meat texture.
- Zhoug sauce adds a spicy and herbaceous kick but can be adjusted in heat level by modifying the jalapeño quantity.
- The yogurt sauce is optional but adds a wonderful cooling element; tahini sauce is a great alternative for a dairy-free option.
- Pickled onions add acidity and balance the richness of the chickpeas and sauces.
- Warming the pita breads softens them, making wraps easier to roll and eat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Wraps and Sandwiches
- Method: Baking
- Cuisine: Middle Eastern
