I’ve been eating “shawarma” in some form for years now.
In fact, one of my first dates with John was at a little Mediterranean cafe in Kansas. We ordered shawarma and fed each other bites between adoring glances.
Yes, we were that couple. That was also the day I discovered John’s preference for small bites and my overwhelming preference for big bites. I felt like he was slighting me all night. Don’t worry – lesson learned, the relationship survived.
Take note world (and husband): Give me a two-biter or things are gonna go down.
What is Shawarma?
Shawarma is a classic Levantine Arab dish of meat (lamb, chicken, turkey, beef, or mixed meats) seasoned and placed vertically on a spit and slow roasted. It’s typically sliced thinly and served with tabbouleh, fattoush salad, bread, tomato, and cucumber and various sauces. Though considered a Turkish dish by origin, it’s enjoyed through the Middle East and Mediterranean region in various forms. (source)
Note, this is a shawarma-inspired sandwich as it opts for chickpea in place of meat.
What is Shawarma Spice Mix?
Shawarma spice blends were created in the Middle East to add flavor and spice to the rotisserie meats. Common spices include cinnamon, nutmeg, clove, all spice, and cayenne. Find our inspired DIY blend here, or try a more authentic version of shawarma spice blend here.
The chickpeas in this dish are tossed in shawarma-inspired spices (see our DIY blend here!) and baked until crispy and golden brown. Swoon.
This recipe is easy, requiring just 30 minutes, plus simple ingredients and methods.
Season and roast chickpeas
I think you guys are going to LOVE this sandwich. It’s:
Zingy from the garlic sauce
I think this would make the perfect weeknight meal when you’re craving something fast but satisfying. It’s bound to please the whole family, even picky eaters. I’d like to see someone resist my garlic dill sauce on crispy chickpeas. I’d just like to see them try…
Plus, one sandwich (of two) boasts 22 grams of protein! Hello, plant power.
More Middle East-Inspired Dishes
- DIY Shawarma Spice Blend
- Chickpea Shawarma Salad
- Shawarma-Roasted Cauliflower “Steak”
- Grain-Free Tabbouleh Salad
- Traditional Shakshouka by BlancheTV
If you make this recipe, let us know what you think! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram so we can see! Your pictures always make our day. Cheers, friends!
Chickpea Shawarma Sandwich
- 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)
- 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)
- 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.
*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.
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