Vegan Chickpea Shawarma Wraps
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.
Ingredients
- 2 cans canned chickpeas, 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
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1
Preheat oven to 425°F (220°C). Pat 2 cans drained, rinsed canned chickpeas very dry with paper towels.
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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.
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3
Roast for 25-30 minutes, shaking the pan halfway through, until golden and crispy.
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4
Whisk together 1/4 cup tahini, 2 tbsp fresh lemon juice, and 2 tbsp water until smooth and pourable.
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5
Warm 4 store-bought flatbread or pita in a dry skillet until pliable and lightly charred.
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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.