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Chickpea Shawarma Wraps

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These Chickpea Shawarma Wraps are a fresh and satisfying vegetarian meal packed with warmly spiced roasted chickpeas, creamy hummus, crisp cucumbers, juicy tomatoes, fresh mint, zhoug, and a simple yogurt sauce. Wrapped in warm pita, they are an easy lunch or dinner full of Middle Eastern-inspired flavor.

Ingredients

  • Shawarma Spice:
  • 1 tablespoon coriander
  • 1 tablespoon paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cayenne
  • Sea salt and freshly ground black pepper
  • For the Wraps:
  • 1 1/2 cups roasted chickpeas, seasoned with shawarma spice
  • 4 pitas, warmed
  • Hummus, as needed
  • 2 Persian cucumbers, thinly sliced
  • 12 cherry tomatoes, quartered
  • Pickled onions or thinly sliced red onion
  • 1 handful fresh mint
  • Zhoug:
  • 1 cup cilantro
  • 2 tablespoons extra-virgin olive oil
  • 1 jalapeño
  • 1 garlic clove
  • 1/4 teaspoon cumin
  • 1/4 teaspoon ground coriander
  • 1/8 teaspoon sea salt
  • Freshly ground black pepper
  • Yogurt Sauce: (optional)
  • 1/2 cup plain yogurt
  • 1/2 tablespoon extra-virgin olive oil
  • 1/2 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • Freshly ground black pepper

Instructions

  1. Prepare the shawarma spice by combining the coriander, paprika, cumin, cinnamon, ginger, cayenne, sea salt, and black pepper in a small bowl. Set aside. Reserve any extra spice blend for another use.
  2. If the chickpeas are not already roasted, toss cooked, drained chickpeas with a little olive oil and enough shawarma spice to coat them. Roast at 425°F (220°C) for 20–30 minutes, stirring once, until browned and crisp.
  3. Make the zhoug by combining the cilantro, olive oil, jalapeño, garlic, cumin, ground coriander, salt, and black pepper in a food processor. Pulse until finely chopped and combined. Do not over-process into a completely smooth paste.
  4. For the yogurt sauce, whisk together the yogurt, olive oil, lemon juice, salt, and black pepper until smooth. Set aside.
  5. Warm the pitas in a dry skillet, oven, or microwave until soft and flexible.
  6. Spread a generous layer of hummus over each warm pita.
  7. Add the roasted shawarma chickpeas, sliced cucumbers, quartered cherry tomatoes, pickled or red onions, and fresh mint.
  8. Drizzle with zhoug and the yogurt sauce, if using.
  9. Fold the sides of each pita inward and roll tightly into a wrap. Serve immediately.

Notes

  • The shawarma spice blend makes extra, so store the remaining mixture in an airtight container for future roasted chickpeas, vegetables, or chicken.
  • For a vegan version, use a dairy-free yogurt or skip the yogurt sauce and serve with tahini sauce instead.
  • Adjust the amount of jalapeño in the zhoug to control the heat.
  • For extra crunch, add shredded cabbage, lettuce, or toasted pita chips.
  • To make the wraps ahead, keep the roasted chickpeas, vegetables, sauces, and pita separate and assemble just before serving.

Find it online: https://ayoubrecipe.com/chickpea-shawarma-wraps/