How to Make Flavorful Chickpea Shawarma Wraps with Homemade Tahini Sauce

Simple Summary

Savor the flavors of the Middle East with these delicious Chickpea Shawarma Wraps. Packed with protein-rich chickpeas and drizzled with creamy tahini sauce, these wraps offer a vegetarian twist on a classic street food favorite.

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the Chickpea Shawarma:

• 2 (15 oz) cans chickpeas, drained and rinsed
• 2 tablespoons olive oil
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon ground coriander
• 1 teaspoon garlic powder
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• Salt and black pepper to taste

For the Tahini Sauce:

• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 tablespoons water
• 1 clove garlic, minced
• 1/4 teaspoon salt

For Assembly:

• 4 large flatbreads or pita breads
• 1 cup chopped lettuce
• 1 cup diced tomatoes
• 1/2 cup diced cucumber
• 1/4 cup thinly sliced red onion
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 400°F (200°C).

2. In a large bowl, combine the chickpeas, olive oil, cumin, paprika, coriander, garlic powder, turmeric, cayenne (if using), salt, and pepper. Toss until the chickpeas are evenly coated.

3. Spread the seasoned chickpeas on a baking sheet in a single layer. Roast for 20-25 minutes, shaking the pan halfway through, until the chickpeas are golden and slightly crispy.

4. While the chickpeas are roasting, prepare the tahini sauce. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, and salt until smooth. If the sauce is too thick, add more water, one teaspoon at a time, until you reach your desired consistency.

5. Warm the flatbreads or pita breads in the oven for 1-2 minutes or in a dry skillet over medium heat.

6. To assemble the wraps, lay out each flatbread and divide the roasted chickpeas evenly among them.

7. Top with chopped lettuce, diced tomatoes, cucumber, and red onion.

8. Drizzle generously with the tahini sauce and sprinkle with fresh parsley.

9. Fold the sides of the flatbread over and roll up tightly to form a wrap.

10. Serve immediately and enjoy your homemade Chickpea Shawarma Wraps!

Chef's Notes

• For a gluten-free option, use lettuce wraps instead of flatbread.
• To make this recipe vegan, ensure your flatbread doesn't contain any dairy products.
• Leftover roasted chickpeas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for 5 minutes to crisp them up before serving.
• For a spicier version, increase the amount of cayenne pepper or add a pinch of red pepper flakes to the chickpea seasoning.
• You can prepare the tahini sauce in advance and store it in the refrigerator for up to a week.

Nutritional Info

Per serving (1 wrap): Approximately 450 calories, 18g protein, 60g carbohydrates, 20g fat. These wraps are high in fiber, plant-based protein, and healthy fats from the tahini. They're also a good source of vitamins A and C from the vegetables, and iron from the chickpeas.

Serving Suggestions

• Serve with a side of mixed greens or tabbouleh salad for a complete meal.
• Pair with a refreshing mint lemonade or iced tea for a perfect lunch combination.
• For a mezze-style dinner, serve alongside hummus, baba ganoush, and falafel.
• Garnish with a sprinkle of za'atar or sumac for an extra Middle Eastern touch.
• These wraps are great for picnics, packed lunches, or casual dinner parties.