Chickpea Shawarma Sandwich

I used olive oil to roast the chickpeas because I had it on hand. We also had cucumbers and feta in the wraps, and we had tzatziki sauce instead of the garlic dill. The wraps were yummy, but the real treat was the way the kitchen smelled as the chickpeas were baking. I’ll definitely make this again! :)

I was looking for a quick meal to pack for lunch and this hit the spot! Lovely flavors, and everything came together quickly. I can’t wait to try this recipe with your homemade flatbread and some quick pickled red onions! Go ahead and make this recipe! You’re going to love it.

This was delicious! Thank you for this recipe, I added some chopped cucumber and a white shawarma sauce made with coconut yogurt, dill, lemon juice and garlic. Such a refreshing dinner I just love the seasonings on the chickpeas. Will be making this again

My chickpeas didn’t crisp and went like dried leather. Tasted like an old shoe.

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.

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!

Delicious! I added avocado mine, although it certainly doesn’t need it. Love the chickpeas — full of flavor.

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!

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!

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!

Very yummy. I added sliced onion and bell pepper into the mix and baked along with chickpeas for an almost Fajita style

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!!

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

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!!

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.

Like others have said, this is a phenomenal recipe and totally hits the spot when I’m craving Middle Eastern takeout.

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.

What a wonderful recipe! Thank you for sharing something incredibly delightful.

Made it with oyster mushrooms… OH MY GOD!!! SOOOOO AMAZING!!! a full kilo of mushrooms gone with 10 minutes :D

Love it

It’s delicious.

I made this today for lunch and it was absolutely delicious! Thank you so much for a simple recipe.

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!

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!

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!

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 ?

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!!!

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!

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!

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.

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!

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!

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!

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!

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

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

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! ?

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

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!!

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.

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

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.

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 :)

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!

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.

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.

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!

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. :))

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

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!

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.

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

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!

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!

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

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!