Covered in spices and roasted to crispy perfection, chickpeas are a natural swap in these Mediterranean-inspired shawarma pitas. For a “cook once, eat twice” approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing.
| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 pita sandwiches, 3/4 cup hummus dressing |
Ingredients
- 2 cups cooked or canned chickpeas, patted dry
- 1 tablespoon olive oil
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1/4 teaspoon paprika
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground cinnamon
- Kosher salt and freshly ground black pepper
- 4 pocketless pitas
- 1/2 cup hummus
- 1/8 cup lemon juice
- 2 tablespoons freshly chopped dill
- 1 clove garlic, minced
- 1/2 English cucumber, halved lengthwise and cut into 1/4-inch-thick half-moons
- 2 cups shredded romaine lettuce
- 1 large tomato, sliced thin
- 1/3 cup thinly sliced red onion
Instructions
- For the chickpeas: Preheat the oven to 425 degrees F. Combine the chickpeas, olive oil, cumin, coriander, paprika, cayenne pepper, cinnamon and a pinch each of salt and pepper in a large bowl. Toss to coat.
- Spread on a rimmed baking sheet and roast until browned and slightly crispy, 25 to 30 minutes.
- Wrap the pitas in foil and place in the oven for the last 2 minutes of cooking to warm.
- For the hummus-dill dressing: Meanwhile, whisk together the hummus, lemon juice, dill and garlic. Thin with water, if needed, for desired consistency.
- For serving: Divide the cucumber, lettuce, tomato and red onion among the pitas and top with chickpeas. Drizzle with hummus dressing, wrap pitas around the filling and serve.
Nutrition Facts
| Calories | 342 |
| Total Fat | 7.4 grams |
| Saturated Fat | 0.6 grams |
| Cholesterol | 0 milligrams |
| Sodium | 561 milligrams |
| Carbohydrates | 62 grams |
| Dietary Fiber | 8.2 grams |
| Protein | 13.4 grams |
| Sugar | 3 grams |
Reviews
Great!
Tasty non-meat meal! Really liked the different textures. Used “everything seasoning” flatbread instead of pitas.
Quick and delicious healthy weeknight meal for two (plus a little for our 18-month-old who only ever nibbles at dinner). I added 1/8 cup greek yogurt to the hummus dressing to smooth it out and add some depth and it was WONDERFUL!