Chickpea Shawarma Wraps
Total Time
35 mins
Prep Time
15 mins
Cook Time
20 mins
Rating
4.98 out of 5 stars
(35)
Ingredients
4 servings
- 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
- 1 1/2 cups Roasted Chickpeas, with Shawarma spice
- 4 pitas, warmed
- Hummus
- 2 Persian cucumbers, thinly sliced
- 12 cherry tomatoes, quartered
- Pickled onions or thinly sliced red onion
- Handful of fresh mint
- 1 cup cilantro
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño
- 1 garlic clove
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon sea salt
- Freshly ground black pepper
- ½ cup plain yogurt
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice
- ¼ teaspoon salt
- Freshly ground black pepper
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Preparation
Step 1
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Step 2
Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper. Use generous pinches to season the chickpeas before and after roasting them.
Step 3
Make the zhoug: Place the cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few grinds of pepper in a food processor and process until you reach a pesto-like consistency.
Step 4
Make the yogurt sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, salt, and several grinds of black pepper.
Step 5
Assemble the pitas with the hummus, chickpeas, cucumber, tomato, pickled onion, mint, dots of the zhoug, and drizzles of the yogurt sauce.
Step 6
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Chef's notes
Serve the rest of the zhoug on the side and spice to your level.
Wrap each individual wrap in foil for storage or for easy travel if you’re meal prepping these for lunch or a trip.
