Chickpea Shawarmas

Hello, and welcome to another edition of “Turning a can of chickpeas into dinner Volume 153”. You can likely tell from reading this blog that chickpeas are a cornerstone of my pantry ( both in canned and dried form). I use them to beef up stews and salads and as a vegetarian protein source in many of my meals.

In this latest chickpea incarnation, beans stand-in for chicken for a shawarma-wrap-remix. With a zesty spice mix, creamy garlic-yoghurt sauce (I am too much of a garlic wimp for the potency of the real-deal garlic sauce), and assortment of vegetables and pickles, it makes for a hearty and delicious meal.

The great thing about this recipe is that it includes bits and pieces to draw form the can be implemented in other dishes or meals. The simple Middle Eastern chopped salad is great as a side for grilled meat, or add pita chips for a quick fattoush salad. The spiced chickpeas and creamy, garlic-y yoghurt sauce make great additions to a plant-based grain and vegetable bowl.

In fact, you could forgo the pita, throw everything on top of some rice and greens, and you’ve got yourself a shawarma bowl!

makes 4 shawarma wraps

For the Shawarma-Spiced Chickpeas:
1 19oz can of chickpeas, drained, rinsed, and dried with a towel

1 tbsp ground coriander

1/2 tsp allspice

1/2 tsp cinnamon

1/2 tsp cumin

1/4 tsp ginger

1/4 tsp turmeric

1/4 tsp paprika

1/4 tsp ground black pepper

1/4 tsp kosher salt

2 tbsp olive oil

For the Chopped Salad:
1/2 pint of grape or cherry tomatoes, halved

2 Persian cucumbers, diced small

1/2 cup parsley leaves, chopped

1/4 cup of mint leaves, chopped

1/4 tsp kosher salt

1 tbsp olive oil

1 tbsp lemon juice

black pepper, to taste

For the Yoghurt-Garlic Sauce:
1 cup Greek yoghurt (I use 2%)

1-2 cloves of garlic, grated

2 tbsp lemon juice

1/4 tsp kosher salt

Hummus:
Store-bought, or make my favourite version here

Pitas

Toppings ideas:
pickled turnips or pickled red onions

lettuce

radishes

pickles

banana peppers

pickled jalapeños

szhug

To make the shawarma-spiced chickpeas: Preheat the oven to 425 F, and line a baking sheet with parchment paper. In a medium-sized bowl combine the drained and rinsed chickpeas, olive oil, spices, and salt and pepper, tossing until chickpeas are well coated. Spread chickpeas onto the baking sheet and roast for 20-25 minutes until crispy.
While chickpeas are roasting prepare the chopped salad and garlic-yoghurt sauce. For the chopped salad, combine all ingredients in a. bowl and toss until well mixed. For the the garlic-yoghurt sauce, combine all ingredients and whisk together until smooth.
To assemble: Spread each pita with hummus, divide chopped salad and spiced chickpeas among the four pitas. Add desired toppings ( I like pickled turnips), and drizzle with garlic-yoghurt sauce. Try wrapping the assembled shawarmas in wax paper for easier eating.