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These Shawarma Chickpea Wraps hit every comfort food craving if you want something veggie-packed and satisfying. Roasted chickpeas get crazy crispy and coated in loads of warm spices, while a creamy tahini sauce brings everything together. Simple pantry items turn into big bold flavors that’ll keep you coming back for more. Trust me, when I make these for folks, nobody ever asks about missing meat—they just ask for seconds.
One day last summer, I was hunting for something fresh but hearty. I dreamed these up—and now I can’t stop making them for lunch, especially when I’m craving that sunny Mediterranean flavor and a feel-good meal.
Star Ingredients
- Pita bread naan or tortillas: Grab whichever you love—pillowy is best for wrapping
- Garlic cloves: Mince fresh garlic for a kick in your sauce
- Water: Lukewarm helps you get that silky tahini drizzle
- Tahini: Use a pourable, top-quality jar for dreamy, creamy drizzle
- Salt and black pepper: Brings all the other flavors into balance, add as you like
- Ground cinnamon: That sneaky warm flavor that makes things pop
- Cayenne pepper: Want it spicy? Toss in a little and crank it up or down
- Garlic powder and onion powder: Sprinkle in for deep savory flavor, but make sure they’re fresh
- Turmeric powder: Gives a sunny yellow color and gentle earthy taste; fresher is brighter
- Smoked paprika or sweet paprika: Want smoky vibes? Use smoked—either adds color and depth
- Ground coriander: Lends subtle citrusy flavor that rounds out the spice mix
- Ground cumin: Earthy, cozy, and classic—freshly ground is best
- Lemon juice: Squeeze in some zing for both chickpeas and the sauce
- Extra virgin olive oil: Go for a flavorful bottle to help roast everything to golden perfection
- Chickpeas: Pat them dry—canned is super easy and makes them extra crisp in the oven
- Lettuce tomato cucumber red onion: Chop up a mix for bright color and plenty of crunch
- Optional extras: Hot sauce, pickled turnips, fresh herbs, or pickles—load up for more punch
Easy Steps
- Assemble the Wraps:
- Right when the chickpeas are fresh out of the oven, lay out warm bread, swipe on tahini, heap on chickpeas, then top with veggies and any zippy extras you love. Close them up tight or stuff your pita, then munch while they’re crisp and hot.
- Prepare Vegetables and Wraps:
- Slice up lettuce, tomato, cucumber, and onion nice and fresh. Want the onion milder? Soak rings in ice water for ten minutes, then dry. Warm up your bread or wraps any way you like so they’re soft and bendy.
- Prepare the Tahini Sauce:
- Give tahini, warm water, garlic, lemon juice, and salt a good whisk. It might look weird and thick at first—just keep stirring and splash in more water until smooth and pourable, almost like cream. Taste and tweak your sauce until you love it.
- Roast the Chickpeas:
- Pop the chickpeas in the oven for about twenty to twenty-five minutes. Give them a good shake or stir around halfway, and keep an eye on the edges so nothing burns. You’re looking for crispy, golden bites.
- Season the Chickpeas:
- In a big mixing bowl combine chickpeas with lemon juice and olive oil so every piece is coated. Mix up all your spices, then dust them on and toss everything so it sticks. Spread the lot in a single layer on your tray.
- Prepare the Chickpeas:
- Get your oven hot—about 400 degrees F—then line a sheet with parchment. Rinse and dry your chickpeas really well so they’ll bake up nice and crispy instead of getting soggy.
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My top pick? Smoked paprika. It sneaks in this barbecue style flavor that everyone flips over. I’ll never forget the night my buddies made a mess on their shirts but said these totally outdid any takeout.
Storage Advice
Roasted chickpeas will keep in a closed container for up to three days. The tahini sauce holds in the fridge about five days, no problem. Chop those fresh toppings right before you eat for extra crunch. For the best bite, make wraps fresh—but extra chickpeas and sauce do wonders tossed in a salad for tomorrow’s lunch.
Subbing Ingredients
No naan or pita? Use sturdy flour tortillas—they work just as well! Out of tahini? Try plain Greek yogurt plus a shot of lemon—just know it’s not vegan. Prefer cooking dried chickpeas? Go for it, just be sure they’re dry before roasting.
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How to Serve
Pair these wraps with crispy sweet potato fries, a side of fresh greens, or an extra pot of tahini for dunking. They’re fantastic picnic food or grab-and-go work snacks. Feeling wild? Top with chili crisp or toss in a tangy slaw for a tasty twist.
Roots & Story
These wraps riff on Middle Eastern shawarma shops, swapping the grilled meat for chickpeas but keeping those same warming spices. Just like in the Levant, you get soft pita, rich sauce, and lots of pickled crunch—all the best bits, one brilliant bite at a time.
Frequently Asked Questions About Recipes
- → How do you achieve crispy chickpeas?
Roast them nice and hot, spread out on your pan, and make sure they're dry before they go in the oven. That way you'll get a golden, crunchy bite.
- → What bread works best for serving?
Big tortillas, naan, or pita all work great. Warm them first so they're easy to roll up.
- → Can I make the tahini sauce in advance?
Definitely—mix up the tahini sauce early and stash it in the fridge. Give it a good stir before you use it to get it smooth again.
- → How can I adjust the spice level?
Just add more or less cayenne so it's as spicy (or mild) as you like. You can skip it too if you're not into heat.
- → What optional toppings add extra flavor?
A sprinkle of fresh herbs, some pickled turnips, dill pickles, or hot sauce all jazz up the wraps with more fun flavors.
- → Is this meal suitable for meal prep?
You can make the chickpeas and tahini sauce day before. Just keep them cold, and pile on the veggies fresh so everything stays crisp when you put it all together.