Roasted Chickpea Shawarma Wraps
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
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.