Chickpea Shawarma Wrap

Name: Chickpea Shawarma Wrap
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 can chickpeas (15 oz), drained and rinsed; 2 tbsp olive oil; 1 tbsp ground cumin; 1 tbsp smoked paprika; 1/2 tsp cayenne pepper; Salt to taste; 4 whole wheat wraps; 1 cup shredded lettuce; 1/2 cup cherry tomatoes, halved; 1/4 cup red onion, thinly sliced; 1/4 cup cucumber, thinly sliced; 1/4 cup tahini; 1 lemon, juiced; 1 clove garlic, minced; Salt and pepper to taste

🕒 Prep: 15 min

🔥 Cook: 20 min

🍽 Serves: 4

★★★★★

Be the First to Review!

Introducing the Chickpea Shawarma Wrap — a delightful fusion of bold spices and fresh veggies, perfect for a quick lunch or light dinner. With roasted chickpeas and a creamy tahini sauce, this wrap is both satisfying and packed with flavor.

Save Print Jump to Recipe

Ingredients for Chickpea Shawarma Wrap

Chickpeas are the star of this recipe, providing a hearty, protein-rich base that absorbs spices beautifully. Olive oil helps to crisp them up in the oven while adding a rich flavor. The spices — ground cumin, smoked paprika, and cayenne pepper — create that signature shawarma taste, with a touch of heat from the cayenne. Salt brings all the flavors together. The whole wheat wraps are a nutritious choice that holds everything together nicely. Fresh veggies like shredded lettuce, cherry tomatoes, red onion, and cucumber add crunch and freshness. The tahini sauce, made with lemon juice and garlic, ties everything together with its creamy, tangy punch.

Tips & Tricks

For extra crispy chickpeas, dry them thoroughly after rinsing.
Taste your tahini sauce as you make it — adjust the lemon juice and salt to your liking.
If you're sensitive to spice, reduce the cayenne pepper or skip it altogether.

Serving Suggestions

These wraps pair beautifully with a side of tabbouleh or a simple cucumber and tomato salad. For a heartier meal, add a side of falafel or some roasted sweet potato wedges.

Frequently Asked Questions

Can I use dried chickpeas?: Yes, just make sure to soak and cook them beforehand.
Is there a substitute for tahini?: You can use a creamy nut butter like almond or cashew, but the flavor will be different.
How long do leftovers keep?: The roasted chickpeas can be stored in an airtight container in the fridge for up to 3 days.

Chickpea Shawarma Wrap Recipe Walkthrough

First, preheat your oven to 400°F and line a baking sheet with parchment paper to prevent sticking. In a bowl, toss the chickpeas with olive oil, cumin, smoked paprika, cayenne pepper, and a pinch of salt. Make sure everything is well-coated.

Spread the seasoned chickpeas evenly on the baking sheet. Pop them into the oven for 20 minutes, stirring halfway through to ensure even roasting.

While the chickpeas are roasting, whip up the tahini sauce. In a small bowl, whisk together tahini, lemon juice, garlic, and a bit of salt and pepper. Add water gradually, whisking until you reach your desired consistency.

Once the chickpeas are done, it's time to assemble the wraps. Lay out your whole wheat wraps and layer on the roasted chickpeas, shredded lettuce, cherry tomatoes, red onion, and cucumber. Drizzle generously with the tahini sauce.

Fold the wraps tightly. If you're packing them for later, wrap them in foil to keep everything together. Serve immediately for the freshest taste.

Why You'll Love This Recipe

Quick and easy to prepare — ready in about 30 minutes.
Vegan-friendly yet bursting with flavor.
Perfect for meal prep or on-the-go lunches.
Customizable with your favorite veggies and toppings.

Ingredients

1 can chickpeas (15 oz), drained and rinsed

2 tbsp olive oil

1 tbsp ground cumin

1 tbsp smoked paprika

1/2 tsp cayenne pepper

Salt to taste

4 whole wheat wraps

1 cup shredded lettuce

1/2 cup cherry tomatoes, halved

1/4 cup red onion, thinly sliced

1/4 cup cucumber, thinly sliced

1/4 cup tahini

1 lemon, juiced

1 clove garlic, minced

Salt and pepper to taste

Step-by-step Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.

2. In a bowl, combine chickpeas, olive oil, cumin, smoked paprika, cayenne pepper, and salt. Mix well.

3. Spread chickpeas on the prepared baking sheet and roast for 20 minutes, stirring halfway through.

4. In a small bowl, whisk together tahini, lemon juice, garlic, salt, and pepper, adding water until the desired sauce consistency is reached.

5. Lay the wraps flat and evenly distribute the roasted chickpeas, shredded lettuce, cherry tomatoes, red onion, and cucumber across each wrap.