Chickpea Shawarma Wraps

rate this recipe:
5 from 13 votes
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Serves 4
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Shawarma spiced chickpeas, creamy hummus, spicy zhoug, and fresh veggies fill warm pita bread in these delicious wraps!

Ingredients

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

Zhoug

  • 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

Instructions

  • 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.