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Chickpea Shawarma Wraps are the ultimate plant-based comfort food. Packed with warm spices and crispy roasted chickpeas, each bite feels vibrant and deeply satisfying. This recipe takes simple ingredients and turns them into something crave-worthy, thanks to bold shawarma seasoning and a creamy tahini drizzle. When I make these for friends, nobody misses the meat—they just want seconds.
I whipped up these wraps when craving lighter Mediterranean flavors last summer and now they are my favorite lunch when I want something that is both nourishing and totally delicious.
Ingredients
- Chickpeas: pat them dry after rinsing for the crispiest bite and use canned for convenience
- Extra virgin olive oil: use a high quality oil for best roasting flavor and healthy fats
- Lemon juice: for a burst of freshness brightens the chickpeas and sauce
- Ground cumin: adds warming earthy notes choose fresh ground if possible
- Ground coriander: brings sweet citrusy undertones great for balancing the spices
- Smoked paprika or sweet paprika: for color and depth smoked adds savoriness
- Turmeric powder: offers a golden hue and subtle earthy flavor use freshly dated spice for best color
- Garlic powder and onion powder: for savory backbone make sure powders are fresh
- Cayenne pepper: a little goes a long way for heat adjust to your liking
- Ground cinnamon: the secret touch for complexity and warmth
- Salt and black pepper: season to taste and tie everything together
- Tahini: high quality jarred tahini yields the creamiest sauce look for a smooth pourable paste
- Water: lukewarm water helps blend tahini into a silky sauce
- Garlic cloves: freshly minced for extra punch in the sauce
- Pita bread naan or tortillas: pick what you love soft and pillowy works best
- Lettuce tomato cucumber red onion: all freshly chopped for crunch and color
- Optional extras: pickled turnips fresh herbs pickles hot sauce for extra layers of flavor
Step-by-Step Instructions
- Prepare the Chickpeas:
- Preheat the oven to four hundred degrees Fahrenheit and line a large baking sheet with parchment paper to prevent sticking. Thoroughly dry the rinsed chickpeas using kitchen towels so they achieve maximum crispiness instead of steaming in the oven.
- Season the Chickpeas:
- In a large mixing bowl toss the dried chickpeas with olive oil and lemon juice until evenly coated. In a smaller bowl mix all the spices together making sure they are well combined before sprinkling over the chickpeas. Toss again for uniform coating and spread them in a single layer on the baking sheet.
- Roast the Chickpeas:
- Roast the seasoned chickpeas for twenty to twenty five minutes shaking the pan or stirring halfway through until they are golden brown crisp on the edges and aromatic. Watch closely at the end to prevent burning as all ovens cook a little differently.
- Prepare the Tahini Sauce:
- While chickpeas roast whisk tahini with lukewarm water lemon juice garlic and salt in a bowl. The mixture may thicken or seize but keep whisking until smooth adding more water gradually until you have a pourable sauce like heavy cream. Taste and tweak with more lemon juice salt or cumin if needed.
- Prepare Vegetables and Wraps:
- Wash chop and prep all the fresh toppings including lettuce tomato cucumber and onion. For a milder flavor soak red onion slices in cold water for ten minutes then drain. Warm the pita bread naan or tortillas using your preferred method so they are soft and flexible.
- Assemble the Wraps:
- Once chickpeas are done lay a warm wrap or bread flat. Spread a layer of tahini sauce in the center add a generous scoop of roasted chickpeas and load up with your favorite veggies. Top with extras like pickled turnips or hot sauce if desired. Roll up tightly or stuff pitas and enjoy right away while everything is fresh.
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The smoked paprika is my not-so-secret favorite ingredient because it gives the chickpeas a hint of bbq flavor that everyone raves about. I will always smile remembering the night my friends all took big messy bites and declared these even better than takeout.
Storage Tips
Store roasted chickpeas cooled in an airtight container for up to three days. The tahini sauce can be refrigerated for about five days. Chop fresh veggies the day you plan to serve for best crunch. Assembled wraps are best eaten fresh but extra chickpeas and sauce make great salad bowl toppings for lunch leftovers.
Ingredient Substitutions
If you do not have naan or pita use sturdy flour tortillas. You can swap tahini for plain Greek yogurt with a squeeze of lemon for a non vegan twist. Chickpeas from scratch work beautifully just dry them thoroughly after cooking.
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Serving Suggestions
Serve these wraps with baked sweet potato fries a crisp green salad or a little extra tahini for dipping. They also make excellent picnic fare or work lunches. Add a spoonful of chili crisp or serve with a tangy slaw for something different.
Cultural Inspiration
Inspired by classic Middle Eastern shawarma these wraps use all the essential warming spices found in the traditional grilled meat version but make it plant based. Shawarma shops throughout the Levant region often use fluffy pita and a creamy sauce plus pickled veggies and plenty of crunch these wraps keep that spirit with every bite.
Common Recipe Questions
- → How do you achieve crispy chickpeas?
Thoroughly dry the chickpeas before roasting, spread them in a single layer, and roast at a high temperature to get them golden and crisp.
- → What bread works best for serving?
Pita, naan, or large tortillas are ideal. Warm them before filling for a soft, flexible wrap.
- → Can I make the tahini sauce in advance?
Yes, the tahini sauce can be prepared ahead and kept refrigerated. Whisk before serving to restore its smoothness.
- → How can I adjust the spice level?
Increase or decrease the amount of cayenne pepper to suit your preferred heat. Omit for milder flavor.
- → What optional toppings add extra flavor?
Pickled turnips, fresh herbs, dill pickles, or a touch of hot sauce bring more authentic and personalized taste.
- → Is this meal suitable for meal prep?
Chickpeas and tahini sauce can be made ahead and chilled. Assemble with fresh vegetables just before serving for the best texture.