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
Prepare sauce
Assemble sandwich
Devour
I think you guys are going to LOVE this sandwich. It’s:
Savory
Warm
Comforting
Flavorful
Subtly spiced
Zingy from the garlic sauce
Satisfying
& Quick
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
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
*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.
Emma says
I didn’t have all the ingredients unfortunately but I did have humous, salad, hot sauce and berbere seasoning (some of the same spices you used on your chickpeas). The wrap was so much better than I expected. A nice crunch yet chewy texture.
I used my airfryer so this took under 10 makes to make. Can’t wait to get all the ingredients to follow your recipe as even my cheat version was lovely.
Support @ Minimalist Baker says
Love it! Thanks so much for the great review and for sharing your modifications, Emma. So glad you enjoyed!
Casey Dillahay says
Amazing! If the 88 reviews before this didn’t convince you to try this…here is your sign!
I have a half vegan half omnivore family so I doubled the seasoning and put half on chickpeas and the other half on rotisserie chicken from the store. Everybody loved it and had seconds!
Support @ Minimalist Baker says
Ha! Thank you so much for the kind review, Casey! xoxo
Jordan says
Delicious! I added avocado mine, although it certainly doesn’t need it. Love the chickpeas — full of flavor.
Support @ Minimalist Baker says
Yum! Thanks for sharing, Jordan!
Cillian says
This is going into my regular meal rotation! I didn’t realize I was out of lemons, but made a tasty sauce by making it as written, adding a bit extra oat milk to thin it out and adding sumac for a bit of tang. We had them in toasted pitas with baby spinach, sliced tomato and red onion. Thank you so much for another great recipe!
Support @ Minimalist Baker says
Love your creative modifications, Cillian! Thank you for sharing! xo
Crystal says
I made this last night, with oven roasted veggies (zucchini, eggplant, red pepper), fresh lettuce, tomato, red onion, and a few feta crumbles and drizzle of mint yogurt sauce. Wrapped it all up in homemade spelt flatbread, and it was incredible! I had warmed up leftover soup for my kids, thinking this would be too “exciting” for them, but nope! The soup went right back into the fridge, untouched. Everyone agreed this was the best meal they’d had in ages. I will be putting this into our regular rotation. Thanks for the wonderful recipe!
Support @ Minimalist Baker says
Amazing! We’re so glad they were a hit a with the whole family! Thank you for sharing, Crystal! xo
Hayley says
This was delicious and really easy. The chili garlic sauce really adds something extra to the spiced chickpeas. I’m not a fast cook but this only took me 40 minutes to make with a side of baked fries too. It’s a keeper!
Support @ Minimalist Baker says
Woohoo! Thanks so much for the great review, Hayley!
Nayna says
Very yummy. I added sliced onion and bell pepper into the mix and baked along with chickpeas for an almost Fajita style
Support @ Minimalist Baker says
Yum! Thanks so much for the lovely review and for sharing your modifications, Nayna!
Emily says
This is so easy and satisfying! I love how all the ingredients are things I usually have on hand, so it is a perfect pantry pull meal for a busy day. Plus, those chickpeas are great on their own :) Thanks for a great recipe!!
Support @ Minimalist Baker says
We’re so glad you enjoy it, Emily! Thank you so much for the lovely review! xo
Liane says
I’m a meat eater and, while I love vegetarian meals, I’m sometimes leery of “substitution” recipes. This one won me over big time. The flavors work perfectly with chickpeas and it all makes for a great pita. I used tsaziki instead of the sauce. Only thing I’ll say is I followed the “potentially add more salt” note and it was too much, but perhaps I took it too far
Support @ Minimalist Baker says
Thanks for sharing your experience, Liane! We’re glad you enjoyed this recipe! xo
Megan says
I’ve made this recipe countless times now – it’s part of our regular rotation. My husband and I love it and I love how easy it is to make! The only thing I do differently is I make a tzatziki sauce with Greek yogurt instead of using hummus (my husband can’t eat hummus). Delectable! Thank you for the recipe!!
So great! Thanks for sharing, Megan!
Victoria M says
I really enjoyed this. My neighborhood store was out of pita (still in pandemic mode), so I used flour tortillas instead. It was delicious. Quick and easy, the roasted chickpeas came out perfectly. I served it with a cup of the Curried Butternut Squash Soup and it was a hit.
Support @ Minimalist Baker says
What a lovely meal! Thanks so much for sharing, Victoria =)
Shelby says
This is great to pack for lunch! I’m always pretty hungry by the time lunch rolls around since I’m a breakfast skipper so I divided up the sauce, chickpeas and my veggies (I ended up using cherry tomatoes, spinach and sweet onion because those were what I had) into 3 portions, packed them separately so my flat bread didn’t get soggy, and had a delicious and satisfying lunch for three days.
*side note, I substituted some low cal Flat Out brand flat bread to lower the calories and it was still super tasty. Just FYI in case anyone else is counting calories*
Also, if you’re like me and love some good, briney olives, toss some of those on there too, and some banana peppers! So delicious!
Support @ Minimalist Baker says
Sounds delish! Thanks so much for the lovely review and for sharing your modifications, Shelby!
Carole says
Like others have said, this is a phenomenal recipe and totally hits the spot when I’m craving Middle Eastern takeout.
Support @ Minimalist Baker says
Whoop! Thanks so much for the lovely review, Carole! xo
Meredith says
I toasted the chickpeas in my toaster oven while I made pita in the regular oven (Budget Bytes’ recipe). They turned out perfectly! This is the first thing I’ve tried on this site and I really appreciate the simple ingredients and instructions (and the ingredient index!). The dairy free sauce was also appreciated, and the perfect complement.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Meredith! Thanks so much for sharing!
Chloe says
What a wonderful recipe! Thank you for sharing something incredibly delightful.
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Chloe! Thanks so much for the lovely review!
Ellie says
I loved the way the chickpeas came out. They were perfectly crispy and so tasty. We used naan for our flatbread too and it was super complimentary to everything, of course. The recipe was perfect when followed to a T for me! Thanks so much!
One question I have is: what is a good and healthy side for these? My inclination is potato chips but I’m trying to be better ;)
Support @ Minimalist Baker says
We’re so glad you enjoyed it, Ellie! We think it would pair nicely with a salad. Maybe one of these: https://minimalistbaker.com/5-minute-detox-salad-no-mix-dressing/ or https://minimalistbaker.com/easy-massaged-kale-salad-15-minutes/.
Russel says
Made it with oyster mushrooms… OH MY GOD!!! SOOOOO AMAZING!!! a full kilo of mushrooms gone with 10 minutes :D
Patti says
Hi Russel,
Did you use mushrooms in place of chick peas or in addition to them? Also, how long did you bake the mushrooms? Thanks!! :)
Husan says
Love it
Husan says
It’s delicious.
Support @ Minimalist Baker says
Thanks so much for the lovely review, Husan. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Saswati Chaudhury says
Can I soak dry chickpeas overnight and then rinse and roast it or do they have to be boiled first and then roasted?
Support @ Minimalist Baker says
They need to be boiled first
Liam says
I’ve made this twice in the past month and I love it! I didn’t like the dill sauce when I made it the first time so I tried a different hummus (Target brand roasted garlic) and skipped adding garlic. That worked out well!
A question I do have is if the chickpeas are supposed to be very dry when they are cooked? I love the flavor but the dryness was a tad offputting. They are still great though as long as you make sure to use the drill sauce. Thank you!
Support @ Minimalist Baker says
Hi Liam, we’re so glad you enjoy this recipe! The chickpeas should dry out slightly, but not overly so. You could try cooking them for less time. Hope that helps!
Ariane says
I made this today for lunch and it was absolutely delicious! Thank you so much for a simple recipe.
Lovely! Thanks for sharing, Ariane!
Nikki says
This was delicious! Great flavor and very easy! I didn’t have dill so the sauce was just garlic tahini lemon but still tasted great! Thank you for all of your amazing recipes!
James says
Such a good recipe, great flavour and so simple to make, I’ll definitely be making this one again!
I also reckon the chickpeas on their own would make a pretty good alternative movie snack!
Andrea says
So easy and satisfying. I just made a quick batch to take for lunch this week (serving on whole wheat tortillas with the dressing, tomato, onion, and cucumber). As the chickpeas were cooling I cought my boyfriend sneaking a few. He said, “do we have another can of chickpeas so you can make those and I’ll eat these?” High marks considering he is decidedly anti-vegetarian/vegan. Minimalist Baker recipes are definitely helping him learn that plant based meals are delicious too!
Support @ Minimalist Baker says
So glad to hear this recipe was a success for you! Thanks so much for sharing! xo
Amber says
Did you make the whole sandwich ahead of time for your lunches? Or did you keep things separate so you could heat the chickpeas? I’m wanting to do the same thing but not sure which way would be better!
Andrea says
I kept everything separate, which is a bit annoying when putting everything in my lunch bag, but kept the tortillas from getting soggy, the veggies stayed crisp, the dressing was cool, and it was easier to warm the chickpeas.
Trish says
I loved this. I’m not vegan but I’m allergic to dairy and eggs and I liked this better than when it’s made with meat! I made a couple substitutions based on what I had on hand. Used toasted sesame oil for roasting the chick peas and curry powder instead of coriander. I also thinned my tahini sauce with olive oil instead of milk and added some berbere powder for some spice and a little agave. Served it on spinach stuffed pitas and couldn’t happier. Thanks for the great recipe ?
Support @ Minimalist Baker says
So glad to hear you enjoyed this, Trish! Thanks for sharing!
Rochelle aka Scheherazade of Keto says
Yum!!! My husband and I are doing keto so we served this up on a net 3 carb tortilla and added roasted red pepper, avocado slices and cucumber sliced lengthwise. BIG HIT!!! Soooo flavorful!!! We can do a little hummus and chick peas/garbonzos and this satisfied his craving for Middle Eastern!
I work really hard keeping our keto interesting so he doesn’t feel deprived. My husband has nicknamed me his Texas Scheherazade ? !!! Thank you for providing me with great options!!!
Support @ Minimalist Baker says
Thanks so much for the sweet note and lovely review, Rochelle. We are so glad you and your husband enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Julia Ferguson says
Hi, I’m from Kansas and I LOVE THIS RECIPE!! I’m very curious about where the Mediterranean restaurant that you went to is? I would love to go and experience it for myself!!
Oh, N&J in Wichita!
Luisa says
I adore this recipe!!! Made it tonight and my 3 kids ate 2 each!!! I used naan bread as my wrap. I didn’t have any coriander, but aside from that I made the chickpeas exactly as written. I used garlic roasted tahini instead of hummus for the sauce, but since we like garlic a lot I still added one minced garlic clove. I thinly sliced purple onion, mixed power greens, and sliced tomatoes on top. I also squeezed fresh lemon on top of my wrap. I did try adding a little bit of Siracha to one bite of my sandwich because I like spicy food, but I thought it took away from the delicious flavor so I didn’t try it again . I plan on adding this to our rotation of meals at least once a week!
Support @ Minimalist Baker says
Yay! We are so glad you all enjoyed it, Luisa! Thanks for sharing!
Luisa says
I made this again tonight and while the flavor was delicious, my chickpeas were way too roasted! I did use a different brand of chick peas, and actually took them out of the oven 5 min. early….but other wise everything was the same. Any idea what I should do differently next time?
Rylee says
I’m new to cooking and was looking for a simple but tasty chickpea recipe. I made this and it turned out delicious! I didn’t have any lemon juice for the sauce but it was still good, served with arugula in a pita pocket. Thanks!
Support @ Minimalist Baker says
Yay!
Christine Courbat-Garner says
Made this tonight for myself & 2 teenage daughters. We recently went veg and this is going at the TOP of our recipe list! Absolutely delicious. So many variations possible too. Thanks so much for sharing. We could probably eat this several nights a week! SOOOOO GOOD!
Support @ Minimalist Baker says
Whoop! So glad to hear you and your daughters enjoyed it, Christine! Thanks so much for sharing! xo
Lori says
I made this only because I accudentky opened a can of chick peas earlier this week; I thought they were white beans. I was not prepared to be impressed. But it was actually amazingly good! I will be making it again.
Tamara says
I made this recipe and my husband and I loved it. I found the dried dill to be a little strong so next time I’m going to try substituting fresh dill. Also, I already had some pickled red onions in the fridge so I used those instead of the raw onion slices, but I love red onion so either of those options would be great. Other than that I followed the recipe as written! The chickpeas are amazing. I’m going to make another batch of those just for snacking! Thank you!
Sarah love says
Thank you I made it it was lush?✨
Support @ Minimalist Baker says
Yay!
Amber says
Made this last night–ate it too quickly to get pictures to share! It was amazing, the garlic dill sauce was so good. I didn’t have hummus but had tahini, so I used the other half of a lemon to thin in place of water/almond milk. I have a bit leftover for tonight’s supper. Thanks for this delicious recipe!
Support @ Minimalist Baker says
Yay! Glad it was a hit, Amber!
Nicki says
A favorite at our house- we love this recipe. Super quick and we usually have all ingredients on hand. Roasted chickpeas have changed my life. Thank you!
Audra Devine says
Devour we did! The flavors are incredible. Chickpeas are good all by themselves but adding the veggies, chili sauce and dill sauce take it to a whole different level! Made your pita wrap recipe too and it is wonderful. Thanks for the great recipe! We will be making this one again and again!
Support @ Minimalist Baker says
Woot woot! We are glad to hear you enjoyed them, Audra!
Brad Hollenbeck says
Super easy to make and very flavorful. This will definitely make it into the weeknight rotation.
Shelley Cooke says
This was absolutely delicious (I love the garlic dill sauce)! Super easy to make, too!
Cindy says
I made this and it was really good and also easy!
Jessica says
This recipe has quickly become one of our favorites. We make it at least once a month, usually more often! Plus, the garlic dill sauce is incredible. We make it whenever we make falafel too! Thanks for the great recipes! ?
Julie says
I make this about once week since 2 years! It is sooooo good and can be done in a hurry since those ingredients are always in the pantry. My none vegan/vegetarian husband loves this recipe and thinks I put so much effort into this (haha please don’t tell him how easy it is!). My 3 y.o daughter loves it too! I always make a triple batch of the chickpeas for snacks or topping on salads! Soooooooo good!!! Thank you for this recipe!!! – Julie
Gabrielle says
I made these two nights in a row for my partner and I, cause they are so damn delicious! And on top of that very quick and easy to make!
I did add a bit extra of all the spices for the chickpeas to give it an extra kick. So happy I found this recipe, thanks for sharing!!
Cat says
I JUST made this, and I am pleasantly surprised with how good it was :)
I am trying to adjust to a more vegetarian lifestyle (after eating meat at every meal for my entire life), and this was a perfect segue. Fills you up with the protein in the chickpeas, and that dill/garlic sauce is delicious! I topped mine with tomatoes, lettuce, and onions, just like the recipe suggested…yum.
If you can eat dairy, a homemade tzatziki sauce would really take this to the next level.
Brittany Dougherty says
Hi Dana!
First of all, you have know idea how Minimalist Baker has saved me since me and my husband became vegan. Thank you for all the delicious recipes :)
Also, I was skeptical of the chickpea schwarma because before we became vegan chicken schwarma was our favorite thing to have for dinner. But, as soon as we took the first bite, we were so happy we hadn’t lost out on one of our favorite meat based recipes. Now we can do schwarma, vegan!
Hugs,
Brittany
LaReesa says
Oh this was so good! I had a shawarma spice mix I made a few months ago that I used on the chickpeas, and I mixed cut up tomatoes, cucumbers, red onion and cilantro with lemon juice and salt and pepper to top off the chickpeas. I served on whole wheat pitas and added some sambal oelek. Yum! Great mix of flavors, filling and delicious.
Tara says
That is so helpful, thank you!! Chicken shawarma is my daughter’s and my favorite food as well, and I was a bit skeptical on using chickpeas as an option. I used tofu once and it was just ok. I cannot wait to try this!
Kelly Burton says
I made this yesterday for lunch, saved the leftovers for lunch today, too. This is the best sandwich I have ever eaten. I will be making it again. And visiting your site again.
Mandy says
There isn’t a flatbread listed. You have any suggestions? Doesn’t need to be vegan. Thanks!
Yana says
My husband made this for me today and it was sooo delicious! I kept saying wow the whole time. I just had to ask him where he got the recipe. Thank you for such an awesome recipe!
Iliana Arangua says
I absolutely love all your recipes! I have been wanting to limit my meat intake and your veggie dishes have made it so easy for me! I really appreciate them! Thank so much!
This is one of my favorites…I also made some tabouli and yogurt sauce…excellent :)
Sophia says
Sooooo tasty! Made these for dinner then enjoyed the leftovers for lunch. They were incredible! Used green chickpeas for them instead and they turned out amazing! Thank you so much for your delicious recipes!!! You have helped me love my plant-based, cruelty-free diet!
Carrie says
I have made these several times now and my family loves them! We even make them for special dinners when our carnivore company comes over and they are a huge hit. I love how the recipe is so simple but the flavors are just so bold and intoxicating. This is truly one of our favorite dishes of yours…so far.
Julia says
I am trying to implement more plant-based meals into my diet. This recipe was delicious and easy. Highly recommend it, especially for beginner cooks.
Erin says
I made this for lunch today, pretty much as written. I added chopped cucumber and some tempeh for a bit of extra protein. The garlic doll sauce was AMAZING!
Anna Leach says
This tasted excellent and was perfectly satiating. I was a bit worried about using tahini for the sauce because I’ve tried drizzling tahini over different recipes in the past and it was too overpowering of a taste for me. However, despite previous ill experiences, the sauce came out equally delicious. :))
Sheri says
Yum! Delicious. Only change I made was to use greek yogurt for the garlic dill sauce.
Ash says
My husband & I loved it! Used tahini and doubled the amount of seasonings. Made it for dinner yesterday, and again for lunch today – just couldn’t resist!
Giselle says
Well I am not vegan, but enjoy clean eating. This was fantastic. We avoid grains for the most part so we are this on romaine lettuce wraps. Amazing, fresh flavor from this dish!!! This will go in our standard rotation.
For the sauce, I had no hummus (nor spare chickpeas to make my own) or tahini, so I used milk kefir. It was incredible.
Vijaya venkataraman says
Can I make this with fresh soaked chickpeas ? Will I need to boil it in salt Water first? I have a huge 4 lb bag at home that I want to use.
Thx
Support @ Minimalist Baker says
Hi! Fresh soaked chickpeas will work well!
Zuzanna says
Absolutely amazing! It was so quick to made and my grandparents loved it! I guess soon my whole family will be vegan :D
HL says
This was killer – my only change was to soak the red onion in vinegar first. This will be a regular dish in our house for sure. Another great dish from Minimalist Baker – thank you!
Debi says
This is now yet another one of my favorite recipes Dana! I forgot to get romaine, so I substituted ? avocados! I used pita bread, but looking for other types! Making again tonight!
Koala says
I made this tonight and it was absolutely incredible. Thanks for the recipe.
Debi says
Where did the bread come from? I am going to make these this weekend if I can find the sone good pita bread.
Thanks,
Debi
LarLar says
I had am amazing roasted chickpea wrap in Boulder a few weeks back and I’ve been crazy craving it ever since! This recipe is just so good. In fact, I can’t even remember what that other wrap tasted like. My new go to..and I even added double cinnamon and coriander. Thanks!
DecoJenn says
I found this site by googling “chick pea recipes”, since I seem to have accidentally stock piled them (not a bad thing!)
Anyways, I just made the wraps, and they are really tasty, light, yet filling. I doubled up on the chick peas and sauce as I used this as part of my Meal Prep Day. They both still came out tasting delicious.
Also, I had some Kalmatta olives in the fridge and threw those in the wrap too, it added a nice sour kick. (Sadly, I didn’t see the pickle comment until after I went grocery shopping!)
Thanks for this recipe and I will definitely be checking around your website for more ideas.
Keep up the good work!
Sasha says
I made this tonight and absolutely loved it!!! So easy, tasty flavors that went well together. Thank you for this recipe.
arabella burian says
to be honest, i made it today and wasn’t overly impressed. I probably left the chickpeas in the oven for too long, since they came out VERY hard and difficult to eat. however, thumps up for the idea and the seasoning!
Olayinka says
Your recipe turned out perfectly. I am transitioning to plant-based and this satisfied my cravings. I used tahini and the sauce was great. Thanks!!
Cristina says
This was AMAZING! All of your recipes are awesome, but I especially loved this one. Made it for din last night and will prob make it again for lunch today.
On a side note, have you considered coming out with a meal plan service? You are by far my fave veg blogger and I think of your recipes often when I’m contemplating joining a meal plan service, they just never quite make the cut for me after I’ve tried a few of the recipes. Please consider it!!
mai moncayo says
Hi there,
has anyone found a good quality pita brand without weird preservatives like calcium proprionate?
Nicole says
I make this at least once a week now, I absolutely loveeee it. The cinnamon was surprising, but so necessary!
Tanya M Garcia-Jones says
This was so good. The garbanzos were nice and crispy, almost giving it a meat like texture. And the sauce was great, i even had extra garbanzos and sauce for snacks the next day. My entire week was planned from recipes from your website. And for that I will always thank you.
lomabaiba says
Having a chic peas in flafal can be amazing if its boiled well and spiced up. I used to order chick peas flafal in latvia style, but it wasn’t really spicy, I have been finding at many places but I couldn’t find, but there’s one place called Visiedieni, really love to eat chic peas in flafal.
Sunshine L.S. says
This sounds amazing! I can’t wait to try it. I love chickpeas in falafel, hummus, chickpea salad sandwiches, and various other things and now that I’m eating *mostly* vegan, I can see that chickpeas are going to increase in my diet and I’m aokay with that! I’ll try to remember to rate it when I get the chance. <3
Helene says
I made this and it turned out delicious! Will definitely make again.
Angela says
I’ve had my eye on this for a while and just tonight got the chance to make it. Fan-freaking-tastic. Thank you for all of your delicious recipes!
Rebecca says
Um, yum! Made this for my 6 adults as well with your Greek guacamole on the side. Everyone loved it and all asked for your recipe. Thank again!
Yay! Thanks for sharing, Rebecca!
olive says
this looks AWESOME- I was wanting to make a chick pea wrap and this is the one !!!!!!!!!!!
Lacey says
Favorite recipe on the site! I’ve made it numerous times.
Robin says
I was intrigued by this recipe until I saw the nutrition information stated 1200 mg of sodium…From where does all the sodium come? I would still like to try the recipe, but without all the sodium. Thanks.
Leslie says
Outstanding. The only pita I could find in this area was frozen, so I deconstructed the sandwich and made it into a salad. The recipe is definitely a keeper
Felix says
Amazing, thank you so much for this recipe! I suggest adding 1/4 tsp of powdered cayenne pepper to the garbanzo seasoning, and also some thinly-sliced cucumber medallions for extra crispness.
Erin says
This has to be one of the most delicious things I have made in a long time! I am glad I had the foresight to double the recipe. Thank you so much! Now I’m excited to try more if your recipes. Yum!
Meg H. says
Just made this for dinner (looking for a quick dinner and all I had were chickpeas in the house and found this on pinterest) – huge hit! Everyone loved it and said it needed to be made again. Served with pita, cucumber, diced tomatoes, shredded lettuce, and feta (for nonvegans). Easy, quick, and delicious!!
Heidi says
Made this for supper this evening and it was a HIT with my husband and I. My son is still on the fence but he can be a fussy pain in the butt anyhow LOL. Thanks for the great recipe, it’s a keeper :)
Natasha says
Oh My Goodness! I just tried this wonderful recipe tonight (after seeing it in my Facebook newsfeed), I knew I’d like it (huge shawarma fan), but I didn’t expect my super picky kids to like it, and they ate every bite, and even told me I should make it more often!
(well except the 6 yr old, he wouldn’t even try it, since it didn’t come in a McDonalds happy meal box, or look like a peanut butter and jelly sandwich) But the other two, and my husband loved it!
Kim says
This recipe is just amazing! I tried it yesterday and I immediately fell in love with it! So delicious !
Thank you so much !
Wishing you a good week from Québec!
Kim
jim says
Thank you for this recipe…
I just made this for the family and they absolutely loved it! This comment is from a person that absolutely hates to cook. In the kitchen I am terrible but these recipes are easy and fantastic. Thanks very much for your website!
jim says
I just made this for the family and they absolutely loved it! This comment is from a person that absolutely hates to cook. In the kitchen I am terrible but these recipes are easy and fantastic. Thanks very much for your website!
Rachel says
Hi Dana,
I made these last night and loved them. Simple but full of flavor! I halved the cinnamon and used cayenne instead of coriander. I wrapped up the chickpeas, lettuce, tomato, red onion, parsley, your hummus/dill sauce and Sriracha in some flatbread. I think I’ll add some cucumber next time too. It was almost like I was eating at my favorite Kebab place! I am looking forward to eating the leftover chickpeas on top of my salad with the hummus/dill sauce as dressing for lunch today :)
Thanks for the recipe!
Elizabeth T Schiller says
Sounds wonderful… but I think I might skip the pita & (& the gluten & extra carbs) & serve it as a salad over greens.
Isabella says
I’m new to vegan eating and was craving meat so when I came across this recipe on your website I knew I had to make it. For the flatbread, I made your vegan garlic herb flatbread. I also added chopped green apple, avoacdo and shredded red cabbage to the sandwich and sprinkled with Sriracha. Seriously delicious!! I can’t wait to make this for my family.
MJ says
I just made this, the recipe was so easy to make and tasted sooo good! Thanks for this, I’ll be making it again. Love all of your recipes, everything I’ve made has turned out great. Can’t wait for the book!
Andrew says
This is a phenomenal recipe. My wife and I loved it and shared it with our vegan friends. The chickpeas turned out so delicious – even our one and a half year old devoured them as well, he had seconds and thirds. I’ll definitely be making this again.
Thanks Andrew!!
Jaclyn says
Do you have trick for drying out chickpeas from a can? I’ve even tried wasting endless amounts of paper towels and when I roast then they are still a little soggy and no crunch? Do you take yours out a lot of hours before?
Rox says
Incredibile, awsome recipe! I made it one hour ago and was delicious – i’ve changed some things, because i did not had dill and almond milk, so I put fresh mint and instead of almond milk I put some plain yogurt.
Thank you for your lovely recipe and for sharing the recipe with us.
Laura says
We tried these tonight and they were INCREDIBLE! Thanks for the fantastic recipe! :)
Bilyana says
This is more than cool! I tried it and I just finished it! There are no leftovers left!
Dana Munro says
Incredible recipe!! I have sent you photos on Instagram via direct message showing that a local restaurant is using your recipe and photos on their Facebook page without giving you the credit you deserve. Thrive Energy Lab in Waterloo, Ontario
Laura Olinger says
I made this last night and it came together so quickly! I loved all the flavor, and how much protein it packed in.
Ah, thanks for sharing! Glad you liked it, Laura!
FP says
These are delicious. Next time I will double the dill sauce recipe and the chickpeas and everything else … so I can eat more of these wraps! nom nom nom :)
Jahnavi says
Hi Dana,
I don’t like to use chick peas from a can. I usually buy dry chick peas, soak them and then pressure cook them. I am wondering for the chick pea roast should I put them in the oven straight after soaking or should I cook the soaked chickpeas and then put them in the oven to make them crisp. Any ideas? Thanks!
I would cook them, then bake them!
Jahnavi says
Thanks! Will try it soon
Danielle says
Just made this for the second time in about 3 weeks. It’s been awesome both times, great flavors and super easy. I used hummus that I made the day before, made a big salad and put it all together with the dill sauce on top. It one of our new favorite dinners!
So wonderful! Thanks for sharing, Danielle!
AJ says
I love how simple and delicious this recipe is! I just threw this in the oven while my coconut milk ice cream was churning for a quick snack. Thanks!
Anne Forman says
This looks amazing! Does the nutritional information you provided include the flatbread or is that extra?
Vanessa says
Thank you!! I’m a recent convert to veganism and, truth be told, I’m struggling to leave some of favourites behind – chicken shawarma was an obsession of mine. I can’t wait to give this a shot in the near future.
Yvonne says
Just the smell of the spiced chickpeas roasting in the oven is enough to make me want to whip this up every week. This was just as delicious as it was fragrant and I’m recommending it to all my friends.
Annie says
I haven’t made one recipe of yours that I didn’t DEVOUR! So excited to try this one. Question, though — I’m trying to cut down on oils, so I was wondering if you had any substitutions for the oil used here! Peace and blessings!
Heather says
This was excellent! I used your 5 Minute Microwave Hummus recipe as the base for the sauce and stuffed some pomegranate mint slaw in the pita pockets with the roasted chickpeas. It was ethereal. Another Minimalist Baker 5 star recipe? You bet I pre-ordered that cookbook. ?
Aphroditise says
Is this sandwich better warm, room temp or could be eaten right out of the fridge?
Best warm or room temp
Alex says
Shawarma was one of the main things I was so sad to give up when I decided to stop eating meat! There is a family-run place near where I live that my dad and I have been going to for ages! I will definitely miss their wraps, but this recipe might just be the answer to my prayers! Definitely pinning this for later! Thank you!
xo
Alex
Ana @ Ana's Rocket Ship says
If it’s totally delicious – you can call it anything you want. It’s totally delicious- so you’re fine.
Sabrina Westmoreland says
Made this tonight and it was so good my child licked her plate, thank you! Your vegan recipes are the best!
So kind! Thanks for sharing, Sabrina!
Lacey says
Great recipe! I’ve made these two separate times, and will be making a third batch soon. The garlic dill sauce is a wonderful addition, as always.
Jemma says
You’ve inspired me tonight! I did a variation of this for our tea: roasted butternut squash, tomatoes and chickpeas, with the seasoning from this recipe.
I loved the look of the garlic dill sauce but didn’t have hummus or tahini in, so I improvised and used silken tofu instead, in the blender. It was delicious!
I only stumbled across your site a month ago, when I found the tofu lemon fruit tarts, and I absolutely love your recipes. I’m not even vegan but wanted to eat less meat, and was struggling for inspiration, but you’ve certainly given me that.
My husband, who until last year refused to eat a meal without meat in it, has loved every dish so far! We’re working on the kids, they like soft chickpeas, but today’s were a little crunchy and they weren’t too keen, but small steps…
Cassie Tran says
Oh wow! I have to get some of those wraps!
Dana says
Could I share this on my blog? I LOVE the idea and I have a feeling shawarma spices would taste so good with chick peas. I may recommend Spice of Zara’s shawarma spice mix to go with it. Of course, I will link back and credit throughout the post. Looking forward to your reply.
Thank you kindly!
GKB says
Hi there!
This is going to get made this week.I think my kids would love it.Is it ok if I use dried chick peas to roat?-If that is the case do I just soak them or soak and cook them?
Also if this were to be packed for lunch do you think it would hold up?
My tween simply loves your baked goods!
GKB
sarah says
Just finished eating this. Delish! And for those who are sensitive to legumes like myself, a note. I pan fried a bunch of veggies(redonion/garlic/peppers/mushrooms) and used that as the ‘filler’ with maybe a 1/4 or less of the chickpeas sprinkled on top. With the sauce, it’s still packed with flavor and quite filling. A little pickle takes it to another level! Definitely will make again!
Smiti says
I made this earlier this week and it came out really well. I decided to substitute Zaatar for dill (I was itching to use it) for the sauce and I like it. I will definitely try dill the next time. The first night I ate the fillings in a pita bread and for the rest of my meals I put everything on a bed of salad greens, which tasted great. I will definitely make this again. Thanks for the sharing!
Wonderful! Thanks for sharing!
sophie says
I made these recently, and they definitely turned out great. The chickpea taste and
Made these last week, and they definitely turned out great! You’d maybe have to add a little more spice to your chickpeas, but it’s just a matter of taste. As a meat eater I didn’t feel the lack of animal protein in that wrap. The sauce was good, even if it’s the same one than in at least three other recipes on this website, it’s still working reaaally well. I just don’t get how hers turns out white, and mine kinda beige (just like the hummus that’s in there), I just don’t get it (does she have a magic white hummus?). Final thought: good recipe, even for non-vegan, filling, healthy, balanced, and super tasty! you gotta give it a try!
Lacey says
Did you use a nut milk to thin the sauce, or water? I use cashew milk, and it always comes out a nice white color.
Megan says
Mine turns out white even when I’m lazy and use water! ?
Linda Li says
Yet another impressive recipe!
kendra says
I LOVE Roasted chickpeas! Will be making this tomorrow!!
Let me know how it goes, Kendra!
veena says
simple yet healthy recipe.. Amazing presentation!
Jesse says
*opens wallet* “I’d like to order all, please.” :)
Lizzie in Idaho says
The Honey had heart surgery (he’s now perfect again!) so we’re always looking for non-meat goodies that are loaded with protein, fit with the Mediterranean “Diet” and don’t seem like a substitute for anything. This recipe nailed it. Thanks so much for the inspiration.
So wonderful! Glad you enjoyed it, Lizzie. Best of luck (and happy healing) to you!
Tori says
Out of curiosity what was the Mediterranean cafe in Kansas called? I live in Kansas and I love Mediterranean food!
This recipe looks delicious, can’t wait to try it :)
Denise says
Well, I am sorry to say that we never got to sandwich status over here…the chickpeas were SO tasty that the poor little guys never made it off of the baking pan! Yep. Suffice it to say that there was major munching right out of the oven. Repeat performance today. ;)
Ha! Glad you liked them, Denise! Hopefully a sandwich is in your future soon :D
Lauren K says
I just made this and actually instagrammed a pic of it! Amazing! So…just…amazing. Simple recipe to follow. Great meal if you don’t have much time and need something tasty try it!
So glad you liked it! Thanks for sharing, Lauren!
Roosevelt Morning says
Delicious! I have tried it is really yummy, thanks for post
Eileen says
This sandwich sounds fantastic! I never think to use chickpeas like this for some reason (uh, because they’re round and I don’t want my sandwich to roll away?), but now I think I need to give it a try. Especially with that sauce! I could eat it by the spoonful. :)
Getchoo says
Agreed, thank you!
dalila says
Delicious!!! I just made them for lunch. Dana you rock each of them!! Thanks
Yay! So glad you liked them, Dalila!
Thanks so much, Dalila!
Jenn says
I’m like ugh I dunno what to make for dinner then I see your wonderful posts and all my problems are solved!
haha yes!!!
Ana | Espresso My Kitchen says
ooh this looks soo good! I’ve never roasted chickpeas, but will have to try! can’t waitt to try this :)
Marie C. says
This looks so good :)
Mashael says
I have tried it is really yummy, thanks for sharing (:
wellwellgirls says
i love chickpea shawarma sandwish so much!!!
it is so delicious!!
i am going to have it as my dinner tonight
looking forward for your other recipes xo
Eiji says
I made this tonight for me and my family. We all loved it which is amazing since there is usually one in dissent.
Thank you so much. You have been a God send since we switched to a vegan diet.
Ah, thanks Eiji!! So glad you all enjoyed it!
Taylor @ The Girls on Bloor says
Mmm love vegetarian meals like these. The chickpeas are so simple to make. Can definitely see myself eating these with some tzatziki!
Alicia says
I’ve drooled over so many of the recipes you’ve made with roasted chickpeas, and have wanted to try them so bad! Lucky for me I found one can of chickpeas in the pantry just waiting to be roasted! I just finished making and eating this and it was very delicious! Unfortunately I didn’t have any pitas or flatbread at my house, so I put the chickpeas and sauce on top of my salad and it was a success! I will definitely be trying the roasted chickpea and sweet potato salad!
So glad you enjoyed it, Alicia!
Rosey says
Made them and loved them! I wish I could have gotten them to stay together better as they were hard to eat, but I’m sure that is my fault! Amazing flavor combo :)
Hi Rosey! That’s kind of the nature of them :D SO glad you enjoyed them though!
Sophie | The Green Life says
Ooh this sounds SO good! I’d never even thought chickpea shawarma could be a thing! It’s such a genius idea!
Michelle R. says
Dana, you have done it again. Everything I have made from your site is absolutely phenomenal. I made these for dinner tonight, and my husband and I are seriously impressed. It’s such an easy recipe, and we had all of the ingredients minus the pitas and some fresh produce to slice up for toppings. Thank you for being you.
Ah, thanks Michelle! So glad you both enjoyed it. Much love!! xo
Dawn @ Florida Coastal Cooking & Wellness says
Thank goodness you and John made it through the bite business. Such things would tear other couples apart. ;) We’re all grateful you lived to tell the tale and bring us this amazing recipe!
Sandra Lea says
Looks delicious but I hate dill. I really, really want to like it but I don’t. Any suggestions for a good substitute?
Fresh parsley!
Arthur in the Garden! says
Yummy!
Lisa says
What kind of flatbread did you use? It looks so soft and pillowy.
I believe that one was from Traders!
Nicole @ Young, Broke and Hungry says
My dinner plans just got changed to this delicious looking recipe! Can’t wait to try it.
Angie S says
This looks FANTASTIC!!! Do you think Sesame Oil would work?
It will definitely affect the flavor, but yes!
Angie S says
I’ll probably just use EVOO until I get what the recipe calls for. Thank you for the response and ALL of the great recipes!
Leah @ Grain Changer says
Plants FTW! These look soooooo yummy, Dana!
nat says
(My big fingers weren’t made for this phone, sorry!)
This looks delicious!! I agree with the person who talked about throwing in some pickles. Yum!
I only have one question… can I sub the grapeseed/avocado oil with olive oil? Or any other type of oil?
Thanks for the delish recipe!
Yes! Any neutral oil will do.
Allyson says
I CANNOT wait to try this…too bad I already have something in the crock pot!
Sydney | Modern Granola says
Um… yum! This looks incredibly delicious. I love how you roasted the chickpeas, and the garlic sauce sounds incredible. This looks way more beautiful than any picture of shawarma that I’ve ever seen! Great recipe as always!
xx Sydney
Thanks Sydney! Hope you give it a try!
angelica says
Lovely…this is dinner tonight! Next up…an easy recipe for healthier and/or gluten free flatbread, please!
angelica says
Done – Tasty and easy! Was able to find a flatbread recipe that I liked…put these together, paired with a massaged kale salad, et voila… even the kids loved these. Seems recipes bring me to your website often…thanks a bunch!
Wonderful! I’ll add a flatbread recipe to my list! Thanks, Angelica!!
Kathi says
Absolutely awesome! I have never heard from that dish before and as soon I can eat back again (my wisdom tooth were taken out yesterday) this will def have a place on my To-Do list!
Samantha @ThePlantedVegan says
WOW! What an epic recipe! Can’t wait to make this this weekend!
Leah M @ love me, feed me says
Oh heck yes. I used to have a serious love affair with chicken shawarmas and to be honest this looks waaaaay better!! I always use to get mine loaded with pickles so I might have to add some when I make this!
Lisa says
Just finished my amazing dinner! Thank you for being an awesome resource as a start out on my vegan journey, it’s only been a couple months and people are already asking me to advise them in their own explorations. You are definitely a top recommendation on my list! Thanks again, your hard work has simplified my life. You’re the best!
Erin @ The Almond Eater says
I’m digging the many, many roasted chickpea recipes you create. Roasted chickpeas are my favvvvv, so keep them coming!
More to come! :D
megan king says
How does your stomach/intestines tolerate half a can of chickpeas at once? I can barely tolerate 1/4 cup :( I love them but they don’t love me. This sandwich looks great!
angelica says
I have a couple close people in my life that can’t tolerate legumes…i feel for them…they are my fave food, couldn’t live without ’em.
It varies person by person! I can’t eat something like this *every day* but my stomach tolerates legumes pretty well for the most part!
Sunshine L.S. says
Is it just chickpeas, or do you respond poorly to all beans/legumes? Also, even dried chickpeas? I know canned beans can give some people trouble where dry beans do not, although I’m not sure why. Do things like hummus and falafel bother you just the same? I’m in a weird mood ’cause I’m sleepy and love chickpeas and hungry, so I wish I could help you. :( Mind you, someone might say the same to me about dairy products and red meat and I’d probably be annoyed, so if I annoyed you ignore me. I just wish deliciousness upon everyone. (My mom’s allergic to strawberries!)
My Dish is Bomb says
I’ve never tried roasted chickpeas in Shawarma but we have a few local shawarma places that do a great falafel and that’s often my favourite pick. The garlic dill sauce looks awesome too, I can’t get enough dill this summer!
Me either! Dill is THA best. Hope you love this one!
Emily | Robust Recipes says
This looks amazing. Why have I never tried Shawarma before? I think this needs to change, starting with this recipe!
Amy says
This looks truly amazing! My son loves roasted chickpeas but I usually just give them to him as a snack. This looks sooo much better!
krystal says
this is like easy/lazy falafel. i just changed my dinner plans. *starry eyes*
That was my though. SO much easier than falafel! Hope you loved it, Krystal.
Malik Giles says
would it tase blander if i didnt make the sauce