Roasted Chickpea Shawarma Wraps

Name: Roasted Chickpea Shawarma Wraps
Total time: 30 min
Yield: 4 personnes
Ingredients: 15-ounce can chickpeas, rinsed, drained and patted dry; 1 Tbsp grape seed or avocado oil; 1 tsp cumin; 1 tsp garlic powder; 1/2 tsp sea salt; 1/2 tsp black pepper; 1/2 tsp smoked or regular paprika; 1/4 tsp ground coriander; 1/4 tsp cinnamon; 1/4 cup hummus; 1 Tbsp lemon juice; 3/4 - 1 tsp dried dill; 3 cloves garlic, minced; 2-3 Tbsp water or unsweetened almond milk; Vegan pita or flatbread; Sliced tomato; Sliced red onion; Romaine lettuce or fresh parsley, chopped; Chili garlic sauce

Spiced, oven-roasted chickpeas are paired with a creamy garlic dill sauce and fresh vegetables in these plant-based pita wraps. This Mediterranean-inspired meal comes together in under thirty minutes.

30 min

4 pers

204°C

oven

Entrée

vegan

healthy

chickpea

Minimalist Baker

Ingrédients

4 pers

15 ounce chickpeas · rinsed, drained and patted dry
1 tbsp grape seed or avocado oil
1 tsp cumin
1 tsp garlic powder
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp smoked or regular paprika
1/4 tsp ground coriander
1/4 tsp cinnamon
1/4 cup hummus
1 tbsp lemon juice
3/4 - 1 tsp dried dill
3 cloves garlic · minced
2-3 tbsp water or unsweetened almond milk
Vegan pita or flatbread
tomato · sliced
red onion · sliced
Romaine lettuce or fresh parsley · chopped
Chili garlic sauce

Préparation

1
Preheat the oven to 204°C and prepare a baking sheet with parchment paper or foil.
2
Toss the dried chickpeas with oil and the dry spices in a bowl, spread them onto the baking sheet, and roast for 25 minutes until golden and slightly crispy.
3
Prepare the sauce by whisking the hummus, lemon juice, dried dill, and minced garlic in a small bowl, adding water or almond milk until reaching a pourable consistency.
4
Warm the pitas in the oven or microwave, then assemble by layering the roasted chickpeas, prepared sauce, and chosen fresh vegetables.