Vegan Chickpea Shawarma Wraps

Name: Vegan Chickpea Shawarma Wraps
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 cans chickpeas (15 oz), drained, rinsed; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 1/2 tsp ground turmeric; 1/4 tsp ground cinnamon; 1/2 tsp salt; 4 store-bought flatbread or pita; 2 Roma tomatoes, diced; 1/2 English cucumber, diced; 1/2 red onion, thinly sliced; 1/4 cup tahini; 2 tbsp fresh lemon juice; 2 tbsp water; 1/4 cup fresh flat-leaf parsley, chopped

Crispy roasted chickpeas spiced with classic shawarma blend - cumin, coriander, turmeric, and smoked paprika - wrapped in warm flatbread with tomatoes, cucumber, and a tangy tahini drizzle.

45 minEasyServes 4390 cal/serving

Middle EasternDinnerOvenVeganVegetarianHigh ProteinHigh FiberHalal-friendlyDairy-FreeEgg-FreeNut-FreePork-FreeAlcohol-FreeCorn-Free

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Ingredients

2 cans chickpeas (15 oz), drained, rinsed
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
1/2 tsp ground turmeric
1/4 tsp ground cinnamon
1/2 tsp salt
4 store-bought flatbread or pita
2 Roma tomatoes, diced
1/2 English cucumber, diced
1/2 red onion, thinly sliced
1/4 cup tahini
2 tbsp fresh lemon juice
2 tbsp water
1/4 cup fresh flat-leaf parsley, chopped

Instructions

1

Preheat oven to 425°F (220°C). Pat 2 cans drained, rinsed chickpeas (15 oz) very dry with paper towels.
2

Toss chickpeas with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 1/2 tsp ground turmeric, 1/4 tsp ground cinnamon, and 1/2 tsp salt. Spread in a single layer on a parchment-lined baking sheet.
3

Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
4

Whisk together 1/4 cup tahini, 2 tbsp fresh lemon juice, and 2 tbsp water until smooth and pourable.
5

Warm 4 store-bought flatbread or pita in a dry skillet until pliable and lightly charred.
6

Layer 2 diced Roma tomatoes, 1/2 diced English cucumber, 1/2 thinly sliced red onion, and the roasted chickpeas on each flatbread. Drizzle with tahini sauce and scatter 1/4 cup chopped fresh flat-leaf parsley on top. Roll and serve.

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Questions

What oven temperature does Vegan Chickpea Shawarma Wraps need?

For Vegan Chickpea Shawarma Wraps, the oven is set to 425 F (about 220 C) in step 1. The longest stretch at that heat is 30 minutes, in step 3.

How do I know when Vegan Chickpea Shawarma Wraps is done?

Go by the cues in the method rather than the clock. Step 3: cook until golden and crispy. Step 5: cook until pliable and lightly charred.

Why pat it dry first in Vegan Chickpea Shawarma Wraps?

Step 1 reads: "Pat 2 cans drained, rinsed chickpeas (15 oz) very dry with paper towels." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of tahini in Vegan Chickpea Shawarma Wraps?

The entry for Vegan Chickpea Shawarma Wraps calls for 1/4 cup tahini. In its place: Unsweetened sunflower seed butter or cashew butter is the closest. Smooth natural peanut butter works where its flavor will not fight the dish.

Can I use dried beans instead of canned in Vegan Chickpea Shawarma Wraps?

Yes. One 15-ounce can is about one and a half cups of cooked beans, which comes from a generous half cup dried. Soak them overnight and simmer until tender before you start the recipe. As written, the entry for Vegan Chickpea Shawarma Wraps uses 2 cans chickpeas (15 oz), drained, rinsed.

Does Vegan Chickpea Shawarma Wraps contain sesame?

Yes: 1/4 cup tahini. The full allergen list for this entry is sesame. Seeds used as a garnish can simply be left off; the oil has no true substitute. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Serve it with

Roasted Cauliflower with Pomegranate and Tahini side
Arabic Salad salad
Tarator sauce
Mint Lemonade drink

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