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Chickpea Shawarma Sandwich

Healthy Chickpea Shawarma Wraps rolled in parchment paper and wrapped with twine

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.

Tomatoes, Shawarma-Spiced Chickpeas, red onion, flatbread, and garlic dill sauce for making Healthy Vegan Wraps

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.

Drizzling Garlic Dill Sauce over Chickpea Shawarma Wraps for delicious vegan flavor

This recipe is easy, requiring just 30 minutes, plus simple ingredients and methods.

Season and roast chickpeas
Prepare sauce
Assemble sandwich
Devour

Any questions?
One of our simple Vegan Chickpea Shawarma Wraps ready for rolling

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.

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!

Three of our perfectly rolled vegan Chickpea Shawarma Wraps for a healthy plant-based lunch

Print
Three healthy Chickpea Shawarma Wraps on a baking sheet
4.9 from 66 votes

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!
Author: Minimalist Baker
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 (sandwiches)
Category: Entree
Cuisine: Gluten-Free, Mediterranean-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

Ingredients

US Customary - Metric

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
  • Sliced tomato (optional)
  • Sliced red onion (optional)
  • Romaine lettuce or fresh parsley, chopped (optional)
  • Chili garlic sauce (optional // I like this one)

Instructions

  1. 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.

  2. 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).
  3. 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).

  4. 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.
  5. 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.
  6. 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
*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 Per Serving (1 of 4 sandwiches)

  • Calories: 373
  • Fat: 7.3g
  • Saturated fat: 0.8g
  • Sodium: 913mg
  • Potassium: 239mg
  • Carbohydrates: 64.4g
  • Fiber: 6.2g
  • Sugar: 3.5g
  • Protein: 12.6g
  • Vitamin A: 3%
  • Vitamin C: 7%
  • Calcium: 12%
  • Iron: 20%
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182 Comments 30 minutes or less, Dairy-Free, Dinner, Entree, Fall, Gluten Free, Grain-Free, Lunch, Mediterranean-Inspired, Nut-Free, Refined Sugar-Free, Savory, Sides, Snacks, Soy-Free, Summer, Vegan

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danaHi, I'm Dana! I am a food stylist, photographer, creator of Food Photography School and author of Everyday Cooking.

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Talk About It

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All commentsI made thisQuestions
  1. Avatar for krystalkrystal says

    September 1, 2015 at 6:45 am

    this is like easy/lazy falafel. i just changed my dinner plans. *starry eyes*

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:45 am

      That was my though. SO much easier than falafel! Hope you loved it, Krystal.

      Reply
    • Avatar for Malik GilesMalik Giles says

      November 7, 2017 at 1:06 pm

      would it tase blander if i didnt make the sauce

      Reply
  2. Avatar for AmyAmy says

    September 1, 2015 at 6:56 am

    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!

    Reply
  3. Avatar for Emily | Robust RecipesEmily | Robust Recipes says

    September 1, 2015 at 7:11 am

    This looks amazing. Why have I never tried Shawarma before? I think this needs to change, starting with this recipe!

    Reply
  4. Avatar for My Dish is BombMy Dish is Bomb says

    September 1, 2015 at 7:17 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:47 am

      Me either! Dill is THA best. Hope you love this one!

      Reply
  5. Avatar for megan kingmegan king says

    September 1, 2015 at 7:39 am

    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!

    Reply
    • Avatar for angelicaangelica says

      September 1, 2015 at 9:12 am

      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.

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:48 am

      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!

      Reply
    • Avatar for Sunshine L.S.Sunshine L.S. says

      July 22, 2016 at 3:29 pm

      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!)

      Reply
  6. Avatar for Erin @ The Almond EaterErin @ The Almond Eater says

    September 1, 2015 at 7:40 am

    I’m digging the many, many roasted chickpea recipes you create. Roasted chickpeas are my favvvvv, so keep them coming!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:48 am

      More to come! :D

      Reply
  7. Avatar for Leah M @ love me, feed meLeah M @ love me, feed me says

    September 1, 2015 at 8:06 am

    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!

    Reply
    • Avatar for LisaLisa says

      August 21, 2017 at 4:40 pm

      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!

      Reply
  8. Avatar for Samantha @ThePlantedVeganSamantha @ThePlantedVegan says

    September 1, 2015 at 8:15 am

    WOW! What an epic recipe! Can’t wait to make this this weekend!

    Reply
  9. Avatar for KathiKathi says

    September 1, 2015 at 8:29 am

    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!

    Reply
  10. Avatar for angelicaangelica says

    September 1, 2015 at 9:15 am

    Lovely…this is dinner tonight! Next up…an easy recipe for healthier and/or gluten free flatbread, please!

    Reply
    • Avatar for angelicaangelica says

      September 1, 2015 at 5:46 pm

      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!

      Reply
      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        September 2, 2015 at 10:48 am

        Wonderful! I’ll add a flatbread recipe to my list! Thanks, Angelica!!

        Reply
  11. Avatar for Sydney | Modern GranolaSydney | Modern Granola says

    September 1, 2015 at 9:30 am

    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

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:53 am

      Thanks Sydney! Hope you give it a try!

      Reply
  12. Avatar for AllysonAllyson says

    September 1, 2015 at 9:31 am

    I CANNOT wait to try this…too bad I already have something in the crock pot!

    Reply
  13. Avatar for natnat says

    September 1, 2015 at 9:58 am

    (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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:53 am

      Yes! Any neutral oil will do.

      Reply
  14. Avatar for Leah @ Grain ChangerLeah @ Grain Changer says

    September 1, 2015 at 10:19 am

    Plants FTW! These look soooooo yummy, Dana!

    Reply
  15. Avatar for Angie SAngie S says

    September 1, 2015 at 11:32 am

    This looks FANTASTIC!!! Do you think Sesame Oil would work?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:54 am

      It will definitely affect the flavor, but yes!

      Reply
      • Avatar for Angie SAngie S says

        September 2, 2015 at 11:06 am

        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!

        Reply
  16. Avatar for Nicole @ Young, Broke and HungryNicole @ Young, Broke and Hungry says

    September 1, 2015 at 11:48 am

    My dinner plans just got changed to this delicious looking recipe! Can’t wait to try it.

    Reply
  17. Avatar for LisaLisa says

    September 1, 2015 at 12:46 pm

    What kind of flatbread did you use? It looks so soft and pillowy.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:54 am

      I believe that one was from Traders!

      Reply
  18. Avatar for Arthur in the Garden!Arthur in the Garden! says

    September 1, 2015 at 1:27 pm

    Yummy!

    Reply
  19. Avatar for Sandra LeaSandra Lea says

    September 1, 2015 at 1:44 pm

    Looks delicious but I hate dill. I really, really want to like it but I don’t. Any suggestions for a good substitute?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:54 am

      Fresh parsley!

      Reply
  20. Avatar for Dawn @ Florida Coastal Cooking & WellnessDawn @ Florida Coastal Cooking & Wellness says

    September 1, 2015 at 2:39 pm

    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!

    Reply
  21. Avatar for Michelle R.Michelle R. says

    September 1, 2015 at 3:34 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:55 am

      Ah, thanks Michelle! So glad you both enjoyed it. Much love!! xo

      Reply
  22. Avatar for Sophie | The Green LifeSophie | The Green Life says

    September 1, 2015 at 5:25 pm

    Ooh this sounds SO good! I’d never even thought chickpea shawarma could be a thing! It’s such a genius idea!

    Reply
  23. Avatar for RoseyRosey says

    September 1, 2015 at 6:01 pm

    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 :)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:56 am

      Hi Rosey! That’s kind of the nature of them :D SO glad you enjoyed them though!

      Reply
  24. Avatar for AliciaAlicia says

    September 1, 2015 at 6:28 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:56 am

      So glad you enjoyed it, Alicia!

      Reply
  25. Avatar for Taylor @ The Girls on BloorTaylor @ The Girls on Bloor says

    September 1, 2015 at 7:31 pm

    Mmm love vegetarian meals like these. The chickpeas are so simple to make. Can definitely see myself eating these with some tzatziki!

    Reply
  26. Avatar for EijiEiji says

    September 1, 2015 at 8:38 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:56 am

      Ah, thanks Eiji!! So glad you all enjoyed it!

      Reply
  27. Avatar for wellwellgirlswellwellgirls says

    September 2, 2015 at 4:12 am

    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

    Reply
  28. Avatar for MashaelMashael says

    September 2, 2015 at 4:52 am

    I have tried it is really yummy, thanks for sharing (:

    Reply
  29. Avatar for Marie C.Marie C. says

    September 2, 2015 at 5:13 am

    This looks so good :)

    Reply
  30. Avatar for Ana | Espresso My KitchenAna | Espresso My Kitchen says

    September 2, 2015 at 8:02 am

    ooh this looks soo good! I’ve never roasted chickpeas, but will have to try! can’t waitt to try this :)

    Reply
  31. Avatar for JennJenn says

    September 2, 2015 at 9:37 am

    I’m like ugh I dunno what to make for dinner then I see your wonderful posts and all my problems are solved!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:57 am

      haha yes!!!

      Reply
  32. Avatar for daliladalila says

    September 2, 2015 at 10:27 am

    Delicious!!! I just made them for lunch. Dana you rock each of them!! Thanks

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 2, 2015 at 10:57 am

      Yay! So glad you liked them, Dalila!

      Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 3, 2015 at 6:57 pm

      Thanks so much, Dalila!

      Reply
  33. Avatar for GetchooGetchoo says

    September 2, 2015 at 11:59 am

    Agreed, thank you!

    Reply
  34. Avatar for EileenEileen says

    September 2, 2015 at 3:04 pm

    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. :)

    Reply
  35. Avatar for Roosevelt MorningRoosevelt Morning says

    September 2, 2015 at 8:05 pm

    Delicious! I have tried it is really yummy, thanks for post

    Reply
  36. Avatar for Lauren KLauren K says

    September 3, 2015 at 4:44 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 3, 2015 at 6:40 pm

      So glad you liked it! Thanks for sharing, Lauren!

      Reply
  37. Avatar for DeniseDenise says

    September 4, 2015 at 5:26 am

    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. ;)

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 4, 2015 at 1:18 pm

      Ha! Glad you liked them, Denise! Hopefully a sandwich is in your future soon :D

      Reply
  38. Avatar for ToriTori says

    September 4, 2015 at 8:11 am

    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 :)

    Reply
  39. Avatar for Lizzie in IdahoLizzie in Idaho says

    September 5, 2015 at 10:56 am

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 5, 2015 at 11:04 am

      So wonderful! Glad you enjoyed it, Lizzie. Best of luck (and happy healing) to you!

      Reply
  40. Avatar for JesseJesse says

    September 6, 2015 at 4:48 am

    *opens wallet* “I’d like to order all, please.” :)

    Reply
  41. Avatar for veenaveena says

    September 6, 2015 at 4:53 am

    simple yet healthy recipe.. Amazing presentation!

    Reply
  42. Avatar for kendrakendra says

    September 7, 2015 at 7:26 pm

    I LOVE Roasted chickpeas! Will be making this tomorrow!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 10, 2015 at 11:16 am

      Let me know how it goes, Kendra!

      Reply
  43. Avatar for Linda LiLinda Li says

    September 8, 2015 at 12:11 am

    Yet another impressive recipe!

    Reply
  44. Avatar for sophiesophie says

    September 10, 2015 at 10:59 am

    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!

    Reply
    • Avatar for LaceyLacey says

      September 19, 2015 at 7:52 pm

      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.

      Reply
      • Avatar for MeganMegan says

        September 22, 2015 at 4:10 pm

        Mine turns out white even when I’m lazy and use water! ?

        Reply
  45. Avatar for SmitiSmiti says

    September 10, 2015 at 11:50 am

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      September 10, 2015 at 5:55 pm

      Wonderful! Thanks for sharing!

      Reply
  46. Avatar for sarahsarah says

    September 11, 2015 at 4:29 pm

    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!

    Reply
  47. Avatar for GKBGKB says

    September 12, 2015 at 2:22 pm

    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

    Reply
  48. Avatar for DanaDana says

    September 12, 2015 at 2:43 pm

    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!

    Reply
  49. Avatar for Cassie TranCassie Tran says

    September 12, 2015 at 9:47 pm

    Oh wow! I have to get some of those wraps!

    Reply
  50. Avatar for JemmaJemma says

    September 14, 2015 at 10:40 am

    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…

    Reply
  51. Avatar for LaceyLacey says

    September 19, 2015 at 7:47 pm

    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.

    Reply
  52. Avatar for Sabrina WestmorelandSabrina Westmoreland says

    October 2, 2015 at 8:15 pm

    Made this tonight and it was so good my child licked her plate, thank you! Your vegan recipes are the best!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 3, 2015 at 3:43 pm

      So kind! Thanks for sharing, Sabrina!

      Reply
  53. Avatar for Ana @ AnaAna @ Ana's Rocket Ship says

    October 3, 2015 at 1:27 am

    If it’s totally delicious – you can call it anything you want. It’s totally delicious- so you’re fine.

    Reply
  54. Avatar for AlexAlex says

    October 3, 2015 at 3:50 pm

    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

    Reply
  55. Avatar for AphroditiseAphroditise says

    October 14, 2015 at 6:55 pm

    Is this sandwich better warm, room temp or could be eaten right out of the fridge?

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      October 15, 2015 at 12:35 pm

      Best warm or room temp

      Reply
  56. Avatar for HeatherHeather says

    October 17, 2015 at 7:19 am

    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. ?

    Reply
  57. Avatar for AnnieAnnie says

    October 18, 2015 at 8:22 am

    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!

    Reply
  58. Avatar for YvonneYvonne says

    October 19, 2015 at 7:39 pm

    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.

    Reply
  59. Avatar for VanessaVanessa says

    November 4, 2015 at 2:17 pm

    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.

    Reply
  60. Avatar for Anne FormanAnne Forman says

    November 8, 2015 at 3:59 pm

    This looks amazing! Does the nutritional information you provided include the flatbread or is that extra?

    Reply
  61. Avatar for AJAJ says

    November 11, 2015 at 8:03 am

    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!

    Reply
  62. Avatar for DanielleDanielle says

    November 13, 2015 at 7:26 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 17, 2015 at 6:26 pm

      So wonderful! Thanks for sharing, Danielle!

      Reply
  63. Avatar for JahnaviJahnavi says

    November 17, 2015 at 6:59 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 18, 2015 at 11:12 am

      I would cook them, then bake them!

      Reply
      • Avatar for JahnaviJahnavi says

        November 18, 2015 at 11:39 am

        Thanks! Will try it soon

        Reply
  64. Avatar for FPFP says

    November 19, 2015 at 9:04 pm

    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 :)

    Reply
  65. Avatar for Laura OlingerLaura Olinger says

    November 30, 2015 at 8:18 am

    I made this last night and it came together so quickly! I loved all the flavor, and how much protein it packed in.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 1, 2015 at 10:30 pm

      Ah, thanks for sharing! Glad you liked it, Laura!

      Reply
  66. Avatar for Dana MunroDana Munro says

    December 3, 2015 at 12:47 pm

    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

    Reply
  67. Avatar for BilyanaBilyana says

    December 5, 2015 at 8:00 am

    This is more than cool! I tried it and I just finished it! There are no leftovers left!

    Reply
  68. Avatar for LauraLaura says

    December 8, 2015 at 10:24 am

    We tried these tonight and they were INCREDIBLE! Thanks for the fantastic recipe! :)

    Reply
  69. Avatar for RoxRox says

    December 14, 2015 at 10:54 am

    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.

    Reply
  70. Avatar for JaclynJaclyn says

    December 14, 2015 at 10:12 pm

    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?

    Reply
  71. Avatar for AndrewAndrew says

    December 16, 2015 at 4:31 pm

    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.

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      December 17, 2015 at 4:17 pm

      Thanks Andrew!!

      Reply
  72. Avatar for MJMJ says

    January 2, 2016 at 9:51 am

    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!

    Reply
  73. Avatar for IsabellaIsabella says

    January 8, 2016 at 9:00 am

    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.

    Reply
  74. Avatar for Elizabeth T SchillerElizabeth T Schiller says

    January 10, 2016 at 1:00 pm

    Sounds wonderful… but I think I might skip the pita & (& the gluten & extra carbs) & serve it as a salad over greens.

    Reply
  75. Avatar for RachelRachel says

    January 13, 2016 at 8:39 am

    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!

    Reply
  76. Avatar for jimjim says

    January 28, 2016 at 4:17 pm

    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!

    Reply
  77. Avatar for jimjim says

    January 28, 2016 at 4:24 pm

    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!

    Reply
  78. Avatar for KimKim says

    February 3, 2016 at 7:07 am

    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

    Reply
  79. Avatar for NatashaNatasha says

    February 14, 2016 at 8:37 pm

    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!

    Reply
  80. Avatar for HeidiHeidi says

    February 28, 2016 at 4:28 pm

    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 :)

    Reply
  81. Avatar for Meg H.Meg H. says

    March 2, 2016 at 4:21 am

    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!!

    Reply
  82. Avatar for ErinErin says

    March 8, 2016 at 3:23 am

    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!

    Reply
  83. Avatar for FelixFelix says

    March 27, 2016 at 9:14 pm

    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.

    Reply
  84. Avatar for LeslieLeslie says

    March 28, 2016 at 5:12 pm

    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

    Reply
  85. Avatar for RobinRobin says

    April 4, 2016 at 7:36 pm

    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.

    Reply
  86. Avatar for LaceyLacey says

    April 5, 2016 at 5:21 pm

    Favorite recipe on the site! I’ve made it numerous times.

    Reply
  87. Avatar for oliveolive says

    May 23, 2016 at 4:55 pm

    this looks AWESOME- I was wanting to make a chick pea wrap and this is the one !!!!!!!!!!!

    Reply
  88. Avatar for RebeccaRebecca says

    May 31, 2016 at 12:34 pm

    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!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      May 31, 2016 at 5:47 pm

      Yay! Thanks for sharing, Rebecca!

      Reply
  89. Avatar for AngelaAngela says

    May 31, 2016 at 8:18 pm

    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!

    Reply
  90. Avatar for HeleneHelene says

    June 24, 2016 at 2:30 pm

    I made this and it turned out delicious! Will definitely make again.

    Reply
  91. Avatar for Sunshine L.S.Sunshine L.S. says

    July 22, 2016 at 3:33 pm

    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

    Reply
  92. Avatar for lomabaibalomabaiba says

    August 1, 2016 at 3:47 am

    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.

    Reply
  93. Avatar for Tanya M Garcia-JonesTanya M Garcia-Jones says

    August 11, 2016 at 8:47 am

    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.

    Reply
  94. Avatar for NicoleNicole says

    August 11, 2016 at 9:21 am

    I make this at least once a week now, I absolutely loveeee it. The cinnamon was surprising, but so necessary!

    Reply
  95. Avatar for mai moncayomai moncayo says

    August 11, 2016 at 11:56 am

    Hi there,

    has anyone found a good quality pita brand without weird preservatives like calcium proprionate?

    Reply
  96. Avatar for CristinaCristina says

    September 8, 2016 at 8:43 am

    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!!

    Reply
  97. Avatar for OlayinkaOlayinka says

    September 28, 2016 at 10:41 am

    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!!

    Reply
  98. Avatar for arabella burianarabella burian says

    October 31, 2016 at 3:50 am

    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!

    Reply
  99. Avatar for SashaSasha says

    November 14, 2016 at 4:55 pm

    I made this tonight and absolutely loved it!!! So easy, tasty flavors that went well together. Thank you for this recipe.

    Reply
  100. Avatar for DecoJennDecoJenn says

    November 21, 2016 at 3:43 pm

    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!

    Reply
  101. Avatar for LarLarLarLar says

    January 5, 2017 at 11:28 am

    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!

    Reply
  102. Avatar for DebiDebi says

    February 3, 2017 at 1:22 pm

    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

    Reply
  103. Avatar for KoalaKoala says

    February 6, 2017 at 1:45 pm

    I made this tonight and it was absolutely incredible. Thanks for the recipe.

    Reply
  104. Avatar for DebiDebi says

    February 11, 2017 at 7:35 am

    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!

    Reply
  105. Avatar for HLHL says

    February 12, 2017 at 9:13 pm

    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!

    Reply
  106. Avatar for ZuzannaZuzanna says

    April 19, 2017 at 5:09 am

    Absolutely amazing! It was so quick to made and my grandparents loved it! I guess soon my whole family will be vegan :D

    Reply
  107. Avatar for Vijaya venkataramanVijaya venkataraman says

    April 22, 2017 at 4:40 am

    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

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      April 22, 2017 at 6:15 pm

      Hi! Fresh soaked chickpeas will work well!

      Reply
  108. Avatar for GiselleGiselle says

    April 30, 2017 at 5:39 pm

    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.

    Reply
  109. Avatar for AshAsh says

    May 20, 2017 at 2:17 pm

    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!

    Reply
  110. Avatar for SheriSheri says

    May 20, 2017 at 9:01 pm

    Yum! Delicious. Only change I made was to use greek yogurt for the garlic dill sauce.

    Reply
  111. Avatar for Anna LeachAnna Leach says

    June 21, 2017 at 7:50 pm

    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. :))

    Reply
  112. Avatar for ErinErin says

    July 8, 2017 at 12:19 pm

    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!

    Reply
  113. Avatar for JuliaJulia says

    August 5, 2017 at 9:23 am

    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.

    Reply
  114. Avatar for CarrieCarrie says

    August 16, 2017 at 3:48 pm

    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.

    Reply
  115. Avatar for SophiaSophia says

    October 5, 2017 at 10:01 pm

    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!

    Reply
  116. Avatar for Iliana AranguaIliana Arangua says

    October 30, 2017 at 8:54 pm

    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 :)

    Reply
  117. Avatar for YanaYana says

    November 5, 2017 at 4:24 pm

    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!

    Reply
  118. Avatar for MandyMandy says

    November 9, 2017 at 4:21 am

    There isn’t a flatbread listed. You have any suggestions? Doesn’t need to be vegan. Thanks!

    Reply
  119. Avatar for Kelly BurtonKelly Burton says

    November 12, 2017 at 5:14 pm

    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.

    Reply
  120. Avatar for Brittany DoughertyBrittany Dougherty says

    December 16, 2017 at 5:24 am

    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

    Reply
  121. Avatar for CatCat says

    January 19, 2018 at 12:34 pm

    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.

    Reply
  122. Avatar for GabrielleGabrielle says

    February 2, 2018 at 12:15 pm

    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!!

    Reply
  123. Avatar for JulieJulie says

    March 6, 2018 at 2:12 pm

    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

    Reply
  124. Avatar for JessicaJessica says

    April 24, 2018 at 2:30 pm

    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! ?

    Reply
  125. Avatar for CindyCindy says

    April 30, 2018 at 3:59 pm

    I made this and it was really good and also easy!

    Reply
  126. Avatar for Shelley CookeShelley Cooke says

    June 9, 2018 at 1:42 pm

    This was absolutely delicious (I love the garlic dill sauce)! Super easy to make, too!

    Reply
  127. Avatar for Brad HollenbeckBrad Hollenbeck says

    June 24, 2018 at 6:14 pm

    Super easy to make and very flavorful. This will definitely make it into the weeknight rotation.

    Reply
  128. Avatar for Audra DevineAudra Devine says

    June 30, 2018 at 3:09 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 1, 2018 at 11:39 am

      Woot woot! We are glad to hear you enjoyed them, Audra!

      Reply
  129. Avatar for NickiNicki says

    July 10, 2018 at 12:50 pm

    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!

    Reply
  130. Avatar for AmberAmber says

    July 31, 2018 at 6:51 am

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      July 31, 2018 at 6:32 pm

      Yay! Glad it was a hit, Amber!

      Reply
  131. Avatar for Sarah loveSarah love says

    August 16, 2018 at 11:20 am

    Thank you I made it it was lush?✨

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      August 17, 2018 at 8:59 am

      Yay!

      Reply
  132. Avatar for TamaraTamara says

    August 21, 2018 at 8:42 am

    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!

    Reply
  133. Avatar for LoriLori says

    August 29, 2018 at 5:48 pm

    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.

    Reply
  134. Avatar for RyleeRylee says

    September 15, 2018 at 5:37 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 16, 2018 at 8:29 am

      Yay!

      Reply
  135. Avatar for LuisaLuisa says

    September 19, 2018 at 6:45 pm

    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!

    Reply
    • Avatar for Support @ Minimalist BakerSupport @ Minimalist Baker says

      September 20, 2018 at 8:32 am

      Yay! We are so glad you all enjoyed it, Luisa! Thanks for sharing!

      Reply
      • Avatar for LuisaLuisa says

        September 30, 2018 at 10:44 pm

        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?

        Reply
  136. Avatar for Julia FergusonJulia Ferguson says

    November 24, 2018 at 5:16 pm

    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!!

    Reply
    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      November 25, 2018 at 4:30 pm

      Oh, N&J in Wichita!

      Reply

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Hello! We share plant-based recipes requiring 10 ingredients or less, 1 bowl, or 30 minutes or less to prepare. All eaters are welcome.
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