Go Back
To make tasty chickpea shawarma wraps, gather these ingredients: - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon turmeric - ½ teaspoon cayenne pepper (adjust for spice preference) - Salt and pepper, to taste - 2 large whole wheat wraps or pita bread - 1 cup baby spinach or mixed greens - ½ cup cherry tomatoes, halved - ¼ cup red onion, thinly sliced - ½ cucumber, diced - ¼ cup tahini (for sauce) - Juice of 1 lemon - 1-2 cloves garlic, minced - Water as needed to thin the sauce When choosing chickpeas, look for high-quality brands. The best chickpeas are firm and not too soft. Fresh vegetables make a big difference. Choose bright greens and firm tomatoes. If you need a gluten-free option, use corn tortillas instead of wraps or pita. For a vegan twist, make sure the tahini is pure and free from added ingredients. You can make tahini at home by blending sesame seeds and oil. Store-bought tahini works fine, too. Just check the label for added oils or preservatives. {{ingredient_image_1}} First, drain and rinse the chickpeas. Use a colander to remove the liquid. Rinsing helps cut the salt from the can. Next, pat the chickpeas dry with a paper towel. This step is key for crispiness. In a bowl, mix the drained chickpeas with olive oil, ground cumin, ground coriander, smoked paprika, turmeric, cayenne pepper, and salt. Stir until every chickpea is coated in the spices. Preheat your oven to 400°F (200°C). Spread the seasoned chickpeas on a baking sheet. Make sure they are in a single layer. Roast them for 25-30 minutes. Halfway through, shake the baking sheet to help them cook evenly. You want them golden and crispy. If they look soft, let them roast a few more minutes. In a small bowl, combine tahini, lemon juice, and minced garlic. Mix well. Add a pinch of salt for flavor. For a smooth sauce, add water one tablespoon at a time. Keep mixing until it’s drizzling consistency. If you like it thinner, add more water. If it’s too thin, add more tahini. Now it’s time to assemble. Take your whole wheat wrap or pita. Start with a handful of baby spinach or mixed greens. On top of that, add the crispy chickpeas. Next, layer in cherry tomatoes, red onion, and diced cucumber. Drizzle the tahini sauce over everything. Now fold the sides of the wrap and roll it tightly from the bottom. Slice in half and enjoy! - To roast chickpeas evenly, spread them out in a single layer. - Shake the baking sheet halfway through cooking. This helps them brown well. - If the chickpeas aren’t crispy, roast them a few more minutes. Check often to avoid burning. - For extra crispiness, you can dry the chickpeas completely before seasoning. - Pair your wraps with a fresh salad, like a simple cucumber salad. - You can also serve them with hummus or a tangy yogurt dip. - For drinks, try a light lemonade or sparkling water. Both complement the wraps nicely. - Store leftover wraps in an airtight container in the fridge. - The roasted chickpeas can be kept in a separate container. This keeps them from getting soggy. - To reheat, warm the chickpeas in the oven for a few minutes. This brings back their crunch. - Enjoy your wraps within two days for the best taste and texture. Pro Tips Perfectly Roasted Chickpeas: For the best texture, make sure your chickpeas are completely dry before seasoning and roasting. Pat them with a paper towel to remove excess moisture. Customize Your Spice Level: Adjust the cayenne pepper to control the heat. If you prefer a milder wrap, reduce the quantity or omit it altogether. Fresh Herbs for Flavor: Adding fresh herbs like parsley or cilantro to your wrap can enhance the flavor profile and add a vibrant touch. Storage Tips: If you have leftover tahini sauce, store it in an airtight container in the refrigerator. It can last for up to a week and is great on salads or as a dip! {{image_2}} You can easily change the taste of your chickpea shawarma. Try adding different spices like cinnamon or allspice. These spices can add warmth and depth. Fresh herbs like parsley or cilantro also work well. They brighten up the flavor and add a fresh touch. For extra toppings, consider adding avocado slices for creaminess. Pickled red onions can add a tangy kick. You can also add feta cheese for a salty bite. Each of these toppings brings something unique to your wrap. You don't have to stick to just one type of wrap. Try using corn tortillas for a gluten-free option. Lettuce leaves make a great low-carb wrap, too. If you're feeling creative, serve your chickpea shawarma in a bowl. Layer the roasted chickpeas over rice or quinoa. Top it with your favorite veggies and tahini sauce. Salads are another fun way to enjoy this dish. Just toss everything together for a fresh meal. Each serving of Chickpea Shawarma Wraps has about 450 calories. You get around 15 grams of protein, 60 grams of carbs, and 15 grams of fat. Chickpeas are a great source of protein and fiber. They help keep you full and satisfied. Olive oil adds healthy fats, which are good for your heart. The spices bring flavor and antioxidants to the dish. Chickpeas can improve digestion and lower cholesterol. They are rich in vitamins and minerals, too. Spinach and mixed greens add vitamins A, C, and K. Cherry tomatoes provide vitamin C and are low in calories. Red onion offers anti-inflammatory benefits. Cucumbers keep you hydrated and add crunch. These wraps are perfect for many diets. They are vegan and gluten-free if you use the right wraps. Whole wheat wraps give you fiber and nutrients. Fresh veggies boost the nutritional value and add color. You can swap in other veggies based on your taste. This dish is packed with flavor and good for you! To make chickpea shawarma from scratch, start with canned chickpeas. Drain and rinse them. In a bowl, mix the chickpeas with olive oil and spices. Use ground cumin, coriander, smoked paprika, turmeric, cayenne, salt, and pepper. Spread the chickpeas on a baking sheet and roast them at 400°F for 25-30 minutes. Once they are crispy and golden, it's time to assemble. You can wrap them in whole wheat wraps or pita with greens and veggies, then drizzle with tahini sauce. This gives a great flavor that mimics traditional shawarma. Yes, chickpea shawarma wraps can be made ahead of time. You can roast the chickpeas and make the tahini sauce in advance. Store the chickpeas in an airtight container for up to five days. Keep the tahini sauce in the fridge for about a week. When you are ready to eat, simply assemble the wraps. This way, you save time and still enjoy fresh flavors. Roasted chickpeas can last up to five days when stored correctly. Keep them in an airtight container at room temperature. If they lose some crunch, you can re-roast them briefly to bring back the texture. To enjoy them longer, you can freeze the roasted chickpeas for up to three months. Just let them cool before you freeze them. In this post, we explored making delicious chickpea wraps, from selecting fresh ingredients to crafting the tasty tahini sauce. You learned about roasting chickpeas for that perfect crunch and how to layer your wraps for the best flavor. I also shared tips on variations and substitutions for dietary needs. Enjoy creating your version! These wraps are healthy, versatile, and full of flavor. They are easy to modify for any taste. With this guide, you will impress friends and family with your cooking skills!

Chickpea Shawarma Wraps

Delicious wraps filled with roasted chickpeas and fresh vegetables, drizzled with a creamy tahini sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Middle Eastern
Servings 2
Calories 350 kcal

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
 

  • Preheat your oven to 400°F (200°C).
  • In a bowl, mix the drained chickpeas with olive oil, ground cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and pepper until well-coated.
  • 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.
  • 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.
  • 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.
  • 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.
  • Slice the wraps in half and serve with extra tahini sauce on the side for dipping.

Notes

Serve the wraps on a colorful plate garnished with extra cherry tomatoes and a sprinkle of fresh parsley for a pop of color!
Keyword chickpeas, healthy, vegetarian, wraps