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

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.

Questions

Can I make Vegan Chickpea Shawarma Wraps gluten-free?

Yes. The gluten in this entry is 4 store-bought flatbread or pita. Swap the bread or crumbs for a gluten-free loaf or gluten-free panko. Everything else proceeds as written.

How long does Vegan Chickpea Shawarma Wraps keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Vegan Chickpea Shawarma Wraps?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

Serve it with

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

Cook this free in the app

Textual Chef is 4,504 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.