Chickpea Shawarma Wraps
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
Shawarma spice mix (this makes extra)
  • 1 tablespoon coriander
  • 1 tablespoon Stonemill Paprika
  • ½ teaspoon SimplyNature Organic Ground Cumin
  • ½ teaspoon SimplyNature Organic Ground Cinnamon
  • ¼ teaspoon SimplyNature Organic Ground Ginger
  • ⅛ teaspoon SimplyNature Organic Cayenne Pepper
  • Sea salt and freshly ground black pepper
For the Chickpea Wraps
  • 1 can Dakota’s Pride Garbanzo Beans, drained and rinsed
  • SimplyNature Organic Extra-Virgin Olive Oil, for drizzling
  • 4 L’oven Fresh Whole Wheat Pitas, warmed
  • SimplyNature Organic Classic Hummus
  • 2 organic mini cucumbers, thinly sliced
  • 12 cherry tomatoes on the vine, quartered
  • Pickled onions or thinly sliced red onion
  • Handful of fresh mint
Zhoug
  • 1 cup cilantro
  • 2 tablespoons SimplyNature Organic Extra-Virgin Olive Oil
  • 1 jalapeño
  • 1 garlic clove
  • ¼ teaspoon SimplyNature Organic Ground Cumin
  • ¼ teaspoon ground coriander
  • ⅛ teaspoon sea salt
  • Freshly ground black pepper
Yogurt sauce (optional, or make tahini sauce)
  • ½ cup Friendly Farms Organic Plain Yogurt
  • ½ tablespoon SimplyNature Organic Extra-Virgin Olive Oil
  • ½ tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • Freshly ground black pepper
Instructions
  1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  2. Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper.
  3. On the baking sheet, toss the chickpeas with a drizzle of olive oil, pinches of the spice mix, and pinches of salt and pepper. Roast for 20 minutes or until golden brown. Remove the chickpeas from the oven and season to taste with more of the spice mix and more salt.
  4. Make the zhoug: Place the cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few grinds of pepper in a food processor and process until you reach a pesto-like consistency.
  5. Make the yogurt sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, salt, and several grinds of black pepper.
  6. Assemble the pitas with the hummus, chickpeas, cucumber, tomato, pickled onion, mint, dots of the zhoug, and drizzles of the yogurt sauce.
Recipe by Love and Lemons at https://www.loveandlemons.com/shawarma/