Shawarma Chickpea Tahini (Printer-Friendly Layout)
Toasty pitas stuffed with seasoned chickpeas, crisp veggies, and creamy tahini pack a punch of fresh Mediterranean flavor.
# Ingredients You'll Need:
→ Chickpeas with Shawarma Flavors
01 -
2 cans (425 g each) chickpeas, drained very well and dried off with a towel
02 -
1 tablespoon lemon juice, fresh
03 -
2 tablespoons extra virgin olive oil
04 -
1.5 teaspoons ground cumin
05 -
1 teaspoon coriander, ground
06 -
1 teaspoon smoked or sweet paprika
07 -
0.5 teaspoon turmeric powder
08 -
0.5 teaspoon garlic powder
09 -
0.5 teaspoon onion powder
10 -
0.25 teaspoon ground cayenne, or more if you want heat
11 -
0.5 teaspoon salt, adjust as needed
12 -
0.25 teaspoon cinnamon, ground
13 -
0.25 teaspoon black pepper, or to taste
→ Optional Easy Tahini Drizzle
14 -
120 ml tahini (stir before using)
15 -
60 ml warm water, plus extra if needed
16 -
2–3 tablespoons fresh lemon juice
17 -
1–2 garlic cloves, minced or grated
18 -
0.25 teaspoon salt, more or less to taste
19 -
A pinch of ground cumin if you're into it (optional)
→ For Building and Crunch
20 -
4–6 big flatbreads, naan, or tortillas of your choice
21 -
1 cup shredded lettuce (romaine or iceberg works)
22 -
0.5 cucumber, thinly sliced up or chopped
23 -
1 tomato, large, diced
24 -
0.5 red onion, sliced thin
25 -
Stuff to add like pickled turnips, fresh dill or parsley, pickles, hot sauce (totally up to you)
# Step-by-Step Instructions:
01 -
Flip your oven on to 200°C first. Cover a baking pan with parchment paper. Pat dry the chickpeas really well with paper or kitchen towels to make sure they're crispier later.
02 -
In a mixing bowl, start with chickpeas, olive oil, and lemon juice. Mix up the cumin, coriander, paprika, turmeric, garlic powder, onion powder, cayenne, cinnamon, salt, and black pepper in another bowl. Pour all those spices over the chickpeas and stir so everything's coated evenly.
03 -
Spread spiced chickpeas on the tray in one even layer. Slide into the oven and roast for 20 to 25 minutes. Give 'em a shake or a stir halfway through so they brown nicely all over. Keep an eye out in the last minutes so they don't burn.
04 -
Grab a small bowl. Whisk together tahini, water, lemon juice, minced garlic, and salt. Keep mixing until it's totally smooth. If it's too thick, splash in a bit more water till it pours easily. Taste and adjust, throw in cumin if you're feeling it.
05 -
Cut up lettuce, tomato, cucumber, and red onion. Want a milder onion? Soak slices in cold water for around 10 minutes. Warm up your breads for a minute or two in a pan, oven, or even the microwave so they're more bendy.
06 -
Swipe tahini sauce on the inside of your pita or flatbread. Add roasted chickpeas, lettuce, tomato, cucumber, and red onion. Throw on whatever toppings you like—pickled veggies, herbs, or hot sauce. Fold or roll everything up. Eat right away.
# Extra Tips and Tricks:
01 -
Dry chickpeas as much as you can so they'll crisp up rather than go mushy.
02 -
Make your tahini sauce ahead if you want—pop it in the fridge up to three days.
03 -
Warm breads right before eating so they're soft and tastier.