RecipeTin Eats x Good Food: Crispy chickpea shawarma wraps

Name: RecipeTin Eats x Good Food: Crispy chickpea shawarma wraps
Cook time: 30 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 2 x 400g cans chickpeas; 3 tbsp extra virgin olive oil; 1½ tsp smoked paprika (or use sweet paprika); 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground cardamom; 1 tsp garlic powder; ½ tsp cayenne; 1 tsp cooking salt

RecipeTin Eats

February 20, 2023

These shawarma wraps swap in chickpeas for chicken.Nagi Maehashi

easyTime:< 30 minsMakes:4

Think chicken shawarma wraps, but with crispy chickpeas instead of chicken. Honestly, I just want to grab handfuls of these chickpeas and shovel them into my mouth.

Ingredients

Shawarma chickpeas

2 x 400g cans chickpeas
3 tbsp extra virgin olive oil
1½ tsp smoked paprika (or use sweet paprika)
1 tsp ground coriander
1 tsp ground cumin
1 tsp ground cardamom
1 tsp garlic powder
½ tsp cayenne
1 tsp cooking salt

Yoghurt sauce

1 cup plain Greek yoghurt
1 garlic clove, finely grated
1 tbsp extra virgin olive oil
¼ tsp salt

Wrap

hummus (see recipe)
4 Lebanese bread or other flatbread
3 cups finely shredded iceberg lettuce, lightly packed
1 tomato, halved, then thinly sliced
1 cucumber, halved lengthwise then thinly sliced
½ red onion, finely sliced
2 tbsp coriander leaves, roughly chopped

Method

1. Drain, rinse and dry the chickpeas. You can do this in the oven, leave them out or pat dry. Preheat oven to 180C fan-forced (200C conventional). Mix spices in a medium bowl. Toss the chickpeas in oil, then sprinkle over spices and toss. Spread on 2 baking trays and bake for 25 minutes or until crispy on the outside, shaking the trays at the 20-minute mark. Remove from oven and allow to cool for 5 minutes. Use warm (while crispy!).
2. While the chickpeas are in the oven, make the yoghurt sauce by combining ingredients in a small bowl. Refrigerate until the chickpeas are ready.
3. To assemble, smear a generous dollop of hummus in the middle of a piece of Lebanese bread. Pile on lettuce, tomato, cucumber and red onion. Spoon over 2 tablespoons of yoghurt sauce, then pile on ¼ of the chickpeas. Sprinkle with coriander leaves and drizzle with a little more yoghurt sauce. Wrap firmly, burrito style (foil to secure is helpful).
More vegetarian sandwiches from Nagi Maehashi