These Chickpea Shawarma Wraps are a flavorful, plant-based twist on a classic favorite, packed with protein and fiber from roasted chickpeas.
Vibrant spices, fresh veggies, and creamy sauces make every bite satisfying while keeping the recipe light and nutritious.
Quick to prepare and perfect for meal prep, this wrap is a delicious, everyday option for healthy lunches or dinners.
Chickpea Shawarma Wraps
Equipment
- 1 Baking sheet
- Parchment Paper
- 1 small bowl
- 1 food processor
- 1 knife
- 1 cutting board
Ingredients
Shawarma Spice (makes extra):
- 1 tablespoon coriander
- 1 tablespoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon cinnamon
- ¼ teaspoon ground ginger
- ⅛ teaspoon cayenne pepper
- Sea salt and freshly ground black pepper to taste
For the Wraps:
- 1½ cups roasted chickpeas seasoned with shawarma spice
- 4 pita breads warmed
Hummus and Veggies:
- 2 Persian cucumbers thinly sliced
- 12 cherry tomatoes quartered
- Pickled onions or thinly sliced red onion as desired
- Handful fresh mint leaves
Zhoug Sauce:
- 1 cup fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1 jalapeño
- 1 garlic clove
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- ⅛ teaspoon sea salt
- Freshly ground black pepper to taste
Optional Yogurt Sauce:
- ½ cup plain yogurt
- ½ tablespoon extra-virgin olive oil
- ½ tablespoon fresh lemon juice
- ¼ teaspoon salt
- Freshly ground black pepper to taste
Instructions
- Preheat Oven and Prepare Chickpeas: Begin by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. Drain and rinse the chickpeas thoroughly, then pat them completely dry using a clean kitchen towel or paper towels. Drying is crucial to ensure crisp chickpeas. Transfer them to a bowl and toss with the shawarma spice mix, making sure each chickpea is evenly coated. Spread them in a single layer on the baking sheet for even roasting.
- Roast Chickpeas to Perfection: Place the baking sheet in the preheated oven and roast for 20 minutes, until the chickpeas turn golden brown and slightly crispy. Halfway through roasting, gently shake the pan or stir with a spatula to ensure even cooking. Once done, remove from the oven and let them cool slightly; they will continue to crisp as they rest.
- Prepare Zhoug Sauce: In a food processor, combine the cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and a few grinds of black pepper. Process until smooth, forming a pesto-like consistency. Taste and adjust seasoning if needed. Set aside in a small bowl until ready to assemble the wraps.
- Make Yogurt Sauce (Optional): In a small bowl, whisk together the yogurt, olive oil, lemon juice, salt, and freshly ground black pepper until smooth and creamy. Adjust seasoning to taste. This sauce provides a tangy and cooling contrast to the spiced chickpeas and zhoug.
- Slice and Prep Fresh Vegetables: Thinly slice the cucumbers, quarter the cherry tomatoes, and slice the red or pickled onions. Wash and pluck the fresh mint leaves. Preparing the vegetables ahead ensures the assembly process is quick and organized.
- Warm Pita Breads: Warm the pita breads in the oven for 2–3 minutes or on a skillet over low heat until soft and pliable. Avoid overheating to prevent dryness. The warm pita makes folding and wrapping easier without cracking.
- Assemble Wraps Layer by Layer: Lay a warmed pita flat. Spread a layer of hummus across the center, then add roasted chickpeas evenly. Layer cucumber slices, cherry tomatoes, and onions. Scatter mint leaves for freshness. Add dollops of zhoug sauce for spice and drizzle yogurt sauce if using. Layering ingredients thoughtfully ensures every bite is flavorful.
- Fold and Serve: Fold the sides of the pita inward and roll it carefully to secure the filling. Repeat with remaining pitas. Serve immediately while chickpeas are warm and bread is soft. These wraps pair wonderfully with a side salad or roasted vegetables for a complete meal.
Notes
- Use canned chickpeas for convenience, but make sure to rinse and thoroughly dry them for optimal crispness.
- Adjust the shawarma spice blend to suit your taste—add extra cayenne for more heat or cinnamon for warmth.
- Fresh herbs like cilantro and mint brighten the wrap and add layers of flavor; don’t skip them.
- Zhoug sauce can be made ahead and stored in the fridge for up to 3 days.
- Pita breads can be warmed in the oven or on a skillet, but avoid overheating to prevent dryness.
- For a lighter option, use whole wheat or gluten-free pitas without compromising taste.
Chef’s Secrets: Flavor And Texture Tips
The key to an unforgettable chickpea shawarma wrap lies in balancing spice, texture, and freshness.
Roasting the chickpeas at high heat ensures a satisfying crunch, while the hummus provides creamy contrast.
Layering fresh cucumbers, tomatoes, and mint adds bright, crisp notes, and zhoug sauce introduces an aromatic, slightly spicy punch.
Don’t overstuff the pita; folding neatly ensures every bite contains a harmonious mix of flavors.
For extra depth, lightly toast the spice-coated chickpeas in a dry skillet for a few minutes before roasting.
Serving Suggestions: Creative Meal Ideas
These wraps are incredibly versatile and can be served in various ways.
Pair them with a side salad of baby greens, cherry tomatoes, and lemon vinaigrette for a light lunch.
For a heartier dinner, serve with roasted sweet potatoes, grilled vegetables, or a small bowl of quinoa.
Add pickled vegetables or extra yogurt sauce for tangy richness.
They’re also ideal for meal prep wrap individually in foil or parchment paper for grab-and-go lunches.
A fresh wedge of lemon on the side brightens every bite.
Storage Tips: Keeping Wraps Fresh
If preparing ahead, store components separately for best results.
Roasted chickpeas can be kept in an airtight container at room temperature for 2–3 days, though crispness may decrease slightly.
Zhoug and yogurt sauces store well in the fridge for 3–5 days.
Prepped vegetables should be refrigerated in airtight containers for up to 2 days.
Assemble the wraps just before serving to maintain texture and freshness.
Leftover assembled wraps are best eaten within a few hours; if needed, wrap tightly and refrigerate, but the chickpeas may soften.
Frequently Asked Questions
1. Can I make this recipe vegan?
Yes! Simply omit the yogurt sauce or replace it with a tahini-based sauce for a fully plant-based wrap. The chickpeas, zhoug, and hummus already provide plenty of flavor.
2. How can I make the chickpeas extra crispy?
Ensure the chickpeas are completely dry before seasoning. Roast at high heat on a single layer and avoid overcrowding the pan. For extra crunch, lightly sauté the chickpeas in a dry skillet for 2–3 minutes before baking.
3. Can I prepare the wraps in advance?
You can prep all components ahead of time, but assemble the wraps just before eating to maintain freshness and prevent the pita from becoming soggy. Store chickpeas, sauces, and veggies separately.
4. Can I use different breads instead of pita?
Absolutely! Flatbreads, tortillas, or even lettuce wraps work well. Choose a soft, pliable bread that can hold the filling without tearing. Whole wheat or gluten-free options are excellent alternatives.
5. How can I adjust the spice level?
The zhoug and shawarma spice provide the main heat. Reduce cayenne or jalapeño for milder flavor, or add extra chili for more kick. You can also balance spiciness with additional yogurt sauce or hummus.
