Chickpea Shawarma Wraps

This is hands-down one of my favorite recipes right now. I want to eat these wraps every other day until I’m sick of them (which would not be anytime soon). I like dill-flavored-anything and it’s great with the savory, roasted chickpeas. 

Erik was hunting for new recipes to try at Minimalist Baker (a website he’s already found several good recipes from) and picked this out on a whim. I had no idea what a shawarma wrap was, but I thought these looked interesting so we gave it a try. Both of us were very surprised just how much we liked this recipe! 

Ingredients:

Servings: about 4-5 wraps, depending on how full you stuff them

Note: You can replace the garlic dill tahini sauce with your favorite hummus if you are trying to keep the recipe lower in fat content

  • Roasted Chickpeas:
    • 3 15-oz. cans of garbanzo beans, drained and rinsed
    • 3 tsp. cumin and garlic powder
    • 1½ tsp. sea salt, black pepper, and paprika
    • ¾ tsp. coriander and cinnamon
  • Garlic Dill sauce:
    • 1 cup tahini
    • 4 tbs. lemon juice
    • 4 tsp. dried dill weed or 2½-3 tbs. fresh
    • about 12 cloves of minced garlic (it’s easier to buy a jar for measuring it out), or 1½ tsp. of garlic powder – but not using powder is the best option!
    • 8 tbs. of water
  • Whole-wheat oil-free tortillas or bread (I use Ezekiel Sprouted Grain Tortillas
  • Optional additional toppings: spinach, arugula, any other leafy green of your choice, parsley, chopped red onion, chopped tomato, any sauce you think may work well with it (though I think it’s great without more flavoring!)

Directions:

Preheat the oven to 400ºF and line a baking sheet with parchment paper.

Combine the still-wet chickpeas with all of the “Roasted Chickpea” spices. Roll the chickpeas around in the bowl with the spices until they are mostly evenly covered.

Spread them out on the parchment paper. I try to keep mine at least an inch from the sides so the beans don’t roll off as I remove them from the oven. Bake them for 25 minutes.

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While the chickpeas bake, get out a small bowl—or container, whatever, something to mix and serve the garlic sauce from—to mix all of the “Garlic Dill sauce” ingredients. If you are using hummus instead of tahini, you may want to tone down the spices (tahini has less flavor so it needs the full amount). Do a taste-test and see if it seems flavorful enough to you. If it’s not, add a little bit more dill until it’s to your liking. To quote the original recipe: “Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.”

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When the chickpeas come out of the oven you’re ready to combine your wraps! I find it’s easiest to spoon on some of the garlic-dill sauce first, then the chickpeas, and finally whatever other toppings you want to put on it. 

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The sauce and chickpeas will keep well stored in the fridge for a few days. 

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