chickpea shawarma wraps

recipe adapted from https://minimalistbaker.com/chickpea-shawarma-sandwich/

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cook time: 30 min

yield: 3-4 wraps

ingredients

• 1 15oz can of chickpeas (drained, rinsed, & patted dry)

• 1 tbsp olive or avocado oil

• seasoning: about 1 tsp each of

  • salt

  • pepper

  • coriander

  • cumin

  • garlic powder

  • paprika

  • cinnamon

for sauce

• 1/4 cup tahini or hummus

  • IF using tahini: add 1 tbsp of maple syrup and seasoning to taste - salt, pepper, cumin, paprika, garlic powder (about 1/4-1/2 tsp each)

• 2 tbsp greek yogurt (optional)

• 1 tbsp lemon juice

• ~3 tsp fresh dill

• 3 cloves of garlic (minced)

• 2-3 tbsp water (to thin)

to serve

• naan or pita bread (i used stonefire mini naan)

• chopped lettuce

• sliced cherry tomatoes

• 1 carrot

• 1/2 zucchini

• red onion, sliced

• cilantro, for garnish

instructions

1. Preheat the oven to 400°F. Pour chickpeas in a large bowl and drizzle with olive oil, tossing to coat. Add seasoning and toss again to coat. Spread chickpeas on a large, greased baking sheet and roast for 23-25 minutes.

2. While the chickpeas are cooking, combine sauce ingredients to a small bowl, tasting along the way until desired flavor is reached. This is especially important if using tahini because the flavor is much more mild than hummus.

3. Dice zucchini and slice carrot into matchsticks. Warm a sauce pan on medium heat, drizzle in a little oil, and add zucchini and carrots. Pan roast vegetables until zucchini has a little golden brown on the sides, about 6-7 minutes.

4. Assemble wraps with desired toppings, and serve with sauce on the side. Enjoy!

notes

• If using tahini, don't be afraid to season your sauce! To adjust the taste I mostly added salt and a little bit of maple syrup at a time, but adding more lemon juice may be a good adjustment as well.