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:
4.96 from 24 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. Hayley

    5 stars
    These were so so good. I made them exactly as is minus the fresh mint because it’s in my garden but not ready yet. I couldn’t stop eating the roasted chickpeas so we only had enough for 2 wraps. Next time I’ll double the chickpeas knowing that will happen. I’m making these again VERY soon.

  2. Linzy

    Could you recommend something to use in place of the chickpeas? All your recipes look so good! But many of them use chickpeas or soy based products which unfortunately I can’t eat 🙁 It can make eating vegan/vegetarian difficult at times, so any suggestions you can provide would be very appreciated!

  3. Peg

    5 stars
    These were amazing. My daughter and I had enjoyed shawarma in Dubai and were hoping to share it with our family. My husband was skeptical when I told him what the meal was, but everyone loved it! This definitely goes into our “make again” recipe book.

    • Jeanine Donofrio

      I’m so glad you both loved it!

  4. Emily

    5 stars
    This was the best dinner I’ve made in a long time! Amazing! I used coconut yogurt to make this vegan but followed the recipe exactly besides that. I can’t wait to eat the leftovers tomorrow!

    • Jeanine Donofrio

      Hi Emily, I’m so glad you loved the wraps!

  5. Hayley

    I already have cooked chickpeas (from dry). How many cups should I use here?

    • Jeanine Donofrio

      Hi Hayley – 1 1/2 cups

      • Hayley

        Awesome! Making a big batch of this for a party instead of typical veggie tacos. Looking forward to it!

  6. Chelsea

    5 stars
    So great! I just bought tzatziki sauce instead of making the yogurt sauce but otherwise followed the recipe exactly. As others mentioned, although it has a lot of ingredients, it comes together quickly. So delicious.

    • Jeanine Donofrio

      Hi Chelsea, I’m so glad you loved them!

  7. Haley

    My mouth is watering that looks so good.

  8. Annie

    5 stars
    I’ve had this bookmarked since it was posted, and I’m so glad I finally made it today! There are so many delicious flavors, and even my 2 year old enjoyed eating most of the components (separately). Can’t wait to have the leftovers for lunch tomorrow!

  9. Sharon A Meeks

    5 stars
    I made this for dinner tonight. Great flavor. For my fellow Weight Watcher Peeps, only 5 Freestyle points for one wrap. I will definitely make this again.

  10. Susan

    5 stars
    I was a little intimidated by all of the ingredients, but this recipe came together beautifully – even for a weeknight! Fantastic flavors and filling. Delicious – I would definitely make this recipe again.

  11. Kim H.

    5 stars
    These were DELICIOUS. Outstanding weeknight dinner. I prepped all of the parts ahead of time and made quick wraps when we got home from sports, piano, etc. I assembled as directed but I used store-bought zhoug from Trader Joe’s and I used Kite Hill almond greek yogurt (versus dairy yogurt). So yummy! My kids, of course, approached their dinner from a deconstructed standpoint — pita, hummus, cucumbers and a few nibbles of chickpeas. Good enough for me! Thank you for a great meal (for my whole family – not an easy task).

  12. Jill from

    5 stars
    I made this for dinner last night and the crowd went wild. The crowd may have only consisted of my husband and me, but we were both raving. Thank you for another great meal!

    • Jeanine Donofrio

      ha ha ha, I’m so glad you both loved them!!!

  13. Sarah N

    5 stars
    These are delicious! Will definitely be adding it to our rotation!

  14. Jen

    5 stars
    Made this for dinner and it exceeded expectations! My sister gifted me your cookbook for my birthday and I’m so happy to have discovered you!
    My husband can’t do spice and we had leftover pesto from making your amazing zucchini pizza last night so that’s the only change (beyond using different brands for things). It was seriously delicious! Can’t wait to add it to regular rotation.

    • Jeanine Donofrio

      Yay, I hope you’ve been enjoying the book and welcome! I’m so happy to hear that you loved these wraps – so resourceful with the pesto!

  15. Lori

    I only made these because I had some garbanzo beans that I needed to use. I wasn’t expecting much. Boy was I wrong! These were amazing. I will be making them again soon.

    • Jeanine Donofrio

      Ha ha, well I’m glad they were beyond expectation! 🙂

  16. Gaby Dalkin

    Oh wow, these wraps are almost too pretty to eat!

  17. YUM! The chickpeas and the jalapeño in the sauce… omg!

    • Jeanine Donofrio

      It’s all SO SO good together 🙂

  18. Suzanne

    I have to say, I haven’t dabbled much with chickpea recipes. But you may have just convinced me!! Thank you for sharing, the colors are beautiful and I think my family will (actually) eat this one.

    • Jeanine Donofrio

      I hope your family loves the wraps! I just love chickpeas, so versatile! 🙂

  19. Brittany Audra @ Audra's Appetite

    I seriously love Aldi too!!! Excited to try these roasted chickpeas; it’s been awhile since I’ve made them!

    • Jeanine Donofrio

      Me too – so convenient! I hope you love the wraps 🙂

  20. Madeline

    5 stars
    Made this for dinner tonight and it was amazing! Used Kite Hill almond yogurt and plan to use the leftover sauces for lunch tomorrow!

    • Jeanine Donofrio

      I’m so glad you loved them (and got extra use out of the sauces! ) 🙂

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.