Chickpea Shawarma Wraps Tahini (Print-Friendly Version)
Warm pita wraps filled with spiced chickpeas, fresh veggies, and smooth tahini offer vibrant Mediterranean taste.
# What You'll Need:
→ Shawarma-Spiced Chickpeas
01 -
2 cans (425 g each) chickpeas, rinsed, drained, and patted dry
02 -
2 tablespoons extra virgin olive oil
03 -
1 tablespoon fresh lemon juice
04 -
1.5 teaspoons ground cumin
05 -
1 teaspoon ground coriander
06 -
1 teaspoon smoked paprika or sweet paprika
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0.5 teaspoon ground turmeric
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0.5 teaspoon garlic powder
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0.5 teaspoon onion powder
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0.25 teaspoon cayenne pepper, or to taste
11 -
0.25 teaspoon ground cinnamon
12 -
0.5 teaspoon salt, or to taste
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0.25 teaspoon black pepper, or to taste
→ Creamy Tahini Sauce (Optional)
14 -
120 ml tahini (sesame paste), well-stirred
15 -
60 ml lukewarm water, plus more as needed
16 -
2–3 tablespoons fresh lemon juice
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1–2 cloves garlic, minced or grated
18 -
0.25 teaspoon salt, or to taste
19 -
Pinch ground cumin (optional)
→ Assembly and Fresh Components
20 -
4–6 large pita breads, naan, or large tortillas
21 -
1 cup shredded lettuce, such as romaine or iceberg
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1 large tomato, diced
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0.5 cucumber, thinly sliced or diced
24 -
0.5 red onion, thinly sliced
25 -
Pickled turnips, fresh parsley or cilantro, dill pickles, hot sauce (optional)
# How to Make It:
01 -
Preheat oven to 200°C. Line a large baking sheet with parchment paper. Ensure chickpeas are thoroughly dried by patting with paper towels for optimal roasting.
02 -
Combine dried chickpeas with olive oil and lemon juice in a mixing bowl. In a separate bowl, whisk together cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne, cinnamon, salt, and black pepper. Sprinkle spices over chickpeas and toss until evenly coated.
03 -
Arrange the seasoned chickpeas in a single layer on the prepared baking sheet. Roast for 20–25 minutes, shaking or stirring halfway through, until golden and crisp. Watch closely in the final minutes to avoid over-browning.
04 -
Whisk the tahini, water, lemon juice, minced garlic, and salt in a small bowl. Mix vigorously until smooth, adding more water as needed for a pourable consistency. Taste and adjust seasoning; add a pinch of cumin if desired.
05 -
Wash and chop lettuce, tomatoes, cucumber, and red onion. If desired, soak red onion in cold water for 10 minutes to mellow its flavor. Warm pita, naan, or tortillas briefly in a skillet, microwave, or oven.
06 -
Spread tahini sauce on each bread or inside pita pocket. Top with roasted chickpeas, lettuce, tomatoes, cucumber, and red onion. Include optional toppings such as pickled turnips, herbs, or hot sauce. Fold or roll to enclose the fillings. Serve immediately.
# Additional Tips:
01 -
For optimal crispiness, ensure chickpeas are completely dry before roasting.
02 -
The tahini sauce can be made ahead and refrigerated for up to three days.
03 -
Warming your breads just before serving enhances flexibility and flavor.