Chickpea Shawarma Sandwich
Amazing, 30-minute Chickpea Shawarma Sandwich with spicy baked chickpeas, a creamy Garlic Dill sauce, and lots of fresh vegetables. A healthy, quick, and satisfying plant-based meal!
Servings 4 (sandwiches)
Ingredients
CHICKPEAS
- 1 15-ounce can chickpeas (rinsed, drained and patted dry)
- 1 Tbsp grape seed or avocado oil
- 1 tsp each cumin and garlic powder
- 1/2 tsp each sea salt + black pepper
- 1/2 tsp smoked (or regular) paprika
- 1/4 tsp each ground coriander + cinnamon
GARLIC DILL SAUCE
- 1/4 cup hummus (or tahini*)
- ~1 Tbsp lemon juice (juice of 1/2 lemon as original recipe is written)
- 3/4 - 1 tsp dried dill*
- 3 cloves garlic (minced)
- 2-3 Tbsp water or unsweetened almond milk (to thin)
- Sea salt to taste (optional // I didn’t need any)
FOR SERVING
- Vegan pita or flatbread (ensure gluten-free for GF eaters)
- Sliced tomato (optional)
- Sliced red onion (optional)
- Romaine lettuce or fresh parsley, chopped (optional)
- Chili garlic sauce (optional // I like this one)
Instructions
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if making larger batch) with foil or parchment paper.
- In a small mixing bowl toss rinsed and dried chickpeas with oil and spices* and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (I added a bit more sea salt, cumin and garlic powder for extra flavor).
- While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp as original recipe is written // adjust amount if altering batch size).
- Taste and adjust seasonings as needed. 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.
- To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.
- Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.
Notes
*You can sub 2-3 tsp fresh dill per 3/4-1 tsp dried dill
*In place of the individual spices you can add an equivalent amount of our DIY Shawarma Spice Blend!
*If you don’t have hummus, tahini will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
*Nutrition information is a rough estimate calculated without optional sea salt, with the pita bread, but without other serving ingredients.
*In place of the individual spices you can add an equivalent amount of our DIY Shawarma Spice Blend!
*If you don’t have hummus, tahini will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
*Nutrition information is a rough estimate calculated without optional sea salt, with the pita bread, but without other serving ingredients.
Nutrition (1 of 4 servings)
Serving: 1 sandwiches Calories: 373 Carbohydrates: 64.4 g Protein: 12.6 g Fat: 7.3 g Saturated Fat: 0.8 g Polyunsaturated Fat: 3.68 g Monounsaturated Fat: 1.71 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 913 mg Potassium: 239 mg Fiber: 6.2 g Sugar: 3.5 g Vitamin A: 150 IU Vitamin C: 5.8 mg Calcium: 120 mg Iron: 3.6 mg