Shawarma Wraps

Shawarma spiced chickpeas, creamy hummus, spicy zhoug, and fresh veggies fill warm pita bread in this delicious vegetarian wrap recipe.

Chickpea Shawarma Wraps tied with string on a tray

I’m obsessed with these shawarma wraps! I loved them so much that after we took these photos, I thought about them all day, I dreamt about them that night, and when I woke up, I ate the last leftover wrap for breakfast. I would not consider these “breakfast” wraps – I just didn’t have the willpower to wait for lunch. I mean, the shawarma spiced chickpeas, the creamy hummus, the spicy zhoug chile paste, and the juicy/crispy veggies… this is what dreams are made of… at least if you’re me.

Chickpea Shawarma Wraps

How pretty are they?! They’re so fresh and delicious!

Once again, we’re partnering with ALDI on this post which means that all of these ingredients are extremely affordable and are SO quick to shop for, since their stores are so efficiently laid out. This recipe is easy to make, but it does have a few components. To make these quick-ish, I use a few ready-made items like the new L’Oven Whole Wheat Pita Bread and yummy organic hummus from the expanded product line at ALDI. Everything else is made with a combination of veggies from their newly-expanded fresh produce section and my go-to pantry staples (their garbanzo beans are my favorite!).

Chickpea Shawarma Wraps

What is Shawarma

Shawarma is typically made of spiced shaved meat, but since this is a vegetarian blog and chickpeas are my chicken, I made a delicious spice blend that I tossed with roasted chickpeas instead! Once they’re tucked into warm pita with creamy hummus and lots of toppings, this veg version is every bit as delicious.

Shawarma Spice

My homemade shawarma spice mixture is made up of cumin, coriander, cinnamon, cayenne, ginger, and paprika. The chickpeas get drizzled in olive oil and are sprinkled with the flavorful spice mix below before and after they’re baked.

Chickpea Shawarma Wraps

Don’t be afraid to go a little heavy handed on the spices, this shawarma mix has some bold flavors, but it’s not super spicy.

Chickpea Shawarma Wraps Chickpea Shawarma Wraps

Speaking of super spicy, this zhoug chili paste is spicy(!) in the best way possible. The cilantro gives it a pesto-like texture but it has a bold flavor from the jalapeños, garlic, and cumin. A few dabs will go a long way in your wrap. Serve the rest on the side and spice to your level!

Chickpea Shawarma Wraps Chickpea Shawarma Wraps

Serving Shawarma

I finished my shawarma wraps with a lemony yogurt drizzle. It’s optional, but I definitely recommend it if you like your wraps saucy like I do. Tzatziki would also be delicious in these wraps.

These are best eaten on warm pita as you assemble them, but, as I said above, I ate mine out of the fridge on day 2 and still really enjoyed it. Wrap each individual wrap in foil for storage or for easy travel if you’re meal prepping these for lunch or a trip.

Chickpea Shawarma Wraps

ALDI has a ton of great new products that recently launched, you should go check them out! I used their new pita bread and organic hummus in this recipe, but I’m also loving their quinoa pasta and their award-winning gluten-free breads. And don’t get me started on how delicious their wines are…that’s for another post. Let me know if you have any favorite ALDI products!

Chickpea Shawarma Wraps

rate this recipe:
4.95 from 18 votes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serves 4
Shawarma spiced chickpeas, creamy hummus, spicy zhoug, and fresh veggies fill warm pita bread in these delicious wraps!


Shawarma Spice (makes extra)

  • 1 tablespoon coriander
  • 1 tablespoon paprika
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • ¼ teaspoon ginger
  • teaspoon cayenne
  • Sea salt and freshly ground black pepper

For the Wraps

  • 1 1/2 cups Roasted Chickpeas, with Shawarma spice
  • 4 pitas, warmed
  • Hummus
  • 2 Persian cucumbers, thinly sliced
  • 12 cherry tomatoes, quartered
  • Pickled onions or thinly sliced red onion
  • Handful of fresh mint


  • 1 cup cilantro
  • 2 tablespoons extra-virgin olive oil
  • 1 jalapeño
  • 1 garlic clove
  • ¼ teaspoon cumin
  • ¼ teaspoon ground coriander
  • teaspoon sea salt
  • Freshly ground black pepper

Yogurt sauce (optional, or make tahini sauce)

  • ½ cup plain yogurt
  • ½ tablespoon extra-virgin olive oil
  • ½ tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • Freshly ground black pepper


  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Make the shawarma spice mix: In a small bowl, combine the coriander, paprika, cumin, cinnamon, ginger, cayenne, and pinches of salt and pepper. Use generous pinches to season the chickpeas before and after roasting them.
  • 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.
  • Make the yogurt sauce: In a small bowl, combine the yogurt, olive oil, lemon juice, salt, and several grinds of black pepper.
  • Assemble the pitas with the hummus, chickpeas, cucumber, tomato, pickled onion, mint, dots of the zhoug, and drizzles of the yogurt sauce.

This post was created in partnership with ALDI. Click here to find a store near you!



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Rate this recipe (after making it)

  1. cecilia coffey

    4 stars
    these are labor intense took me 3 days to gather the ingredients and spices that I was missing. Thank goodness I have a herb garden. They are delishes all worth it. All the spices and vegies, crunch makes a large sandwitch which i don’t think I would want to take to the beech a lot of ingredients to cart. but my husband and I enjoyed them on the patio with good sangria and watermelon salad. Thank you for a fun recipe

  2. Mary

    Do you have the nutrition information for this recipe?

  3. Ambert

    how long do you roast the chickpeas?

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.