Chickpea Shawarma Wraps Tasty and Simple Recipe

Ingredients

• 1 can chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon turmeric
• 0.5 teaspoon cayenne pepper
• to taste salt and pepper
• 2 large whole wheat wraps or pita bread
• 1 cup baby spinach or mixed greens
• 0.5 cup cherry tomatoes, halved
• 0.25 cup red onion, thinly sliced
• 0.5 cucumber diced
• 0.25 cup tahini
• 1 lemon juice
• 1-2 cloves garlic, minced
• as needed water to thin the sauce

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, mix the drained chickpeas with olive oil, ground cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and pepper until well-coated.
3. Spread the seasoned chickpeas on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden and crispy, shaking the sheet halfway through cooking for even roasting.
4. In a small bowl, combine tahini, lemon juice, minced garlic, salt, and add water a tablespoon at a time until it reaches your desired consistency for drizzling.
5. Once the chickpeas are done roasting, take your whole wheat wraps or pita and layer a handful of greens, roasted chickpeas, cherry tomatoes, red onion, and cucumber in the center.
6. Generously drizzle the tahini sauce over the filling, then fold the sides of the wrap over the filling and roll it up tightly from the bottom.
7. Slice the wraps in half and serve with extra tahini sauce on the side for dipping.