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.
Shawarma is essentially defined as a roasted meat sandwich. Therefore, some people might say “chickpea shawarma” can’t even be a real thing.
To such people, I say, “Go away, naysayer. Chickpeas are delicious and satisfying and I can make a shawarma sandwich out of them if I please.” Hmph.
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.
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!
- 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
- 1 Tbsp (15 ml) grape seed or avocado oil
- 1 tsp each cumin and garlic powder
- 1/2 tsp each sea salt, black pepper, and smoked (or regular) paprika
- 1/4 tsp each ground coriander and cinnamon
- 1/4 cup (60 g) hummus (or tahini*)
- juice of 1/2 lemon (~1 Tbsp)
- 3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
- 3 cloves garlic, minced
- 2-3 Tbsp (30-45 ml) water or unsweetened almond milk to thin
- optional: Sea salt to taste (I didn’t need any)
- optional: Vegan pita or flatbread
- Sliced tomato
- Sliced red onion
- Romaine lettuce or fresh parsley, chopped
- optional: Chili garlic sauce (I like this one)
- Preheat oven to 400 degrees F (204 C) and line a large baking sheet 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).
- 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.