Chickpea Shawarma Sandwich

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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

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.

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

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.

More Middle East-Inspired Dishes

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

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
Print
Three healthy Chickpea Shawarma Wraps on a baking sheet
4.93 from 90 votes
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 (sandwiches)
Course Entree
Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly No
Does it keep? 3-4 Days

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

*You can sub 2-3 tsp fresh dill per 3/4-1 tsp dried dill
*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.

Nutrition (1 of 4 servings)

Serving: 1 sandwiches Calories: 373 Carbohydrates: 64.4 g Protein: 12.6 g Fat: 7.3 g Saturated Fat: 0.8 g Polyunsaturated Fat: 3.68 g Monounsaturated Fat: 1.71 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 913 mg Potassium: 239 mg Fiber: 6.2 g Sugar: 3.5 g Vitamin A: 150 IU Vitamin C: 5.8 mg Calcium: 120 mg Iron: 3.6 mg

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    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry to hear that, Christina! Did you make any modifications? It sounds like they may have baked too long.

  1. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Love it! Thanks so much for the great review and for sharing your modifications, Emma. So glad you enjoyed!

  2. 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!

  3. Jordan says

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

  4. 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!

  5. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad they were a hit a with the whole family! Thank you for sharing, Crystal! xo

  6. 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!

  7. Nayna says

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

  8. 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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Emily! Thank you so much for the lovely review! xo

  9. 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

  10. 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!!

  11. 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.

      • 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!

  12. Carole says

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

  13. 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.

  14. 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 ;)

  15. 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!! :)

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  16. 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?

  17. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ 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!

  18. 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!

  19. 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!

  20. 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!

    • 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.

  21. 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 ?

  22. 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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ 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

  23. 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!!

  24. 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!

      • 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?

  25. 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!

    • 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!

  26. 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.

  27. 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!

  28. 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!

  29. 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!

  30. 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!

  31. Brad Hollenbeck says

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

  32. 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! ?

  33. 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

  34. 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!!

  35. 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.

  36. 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!

  37. 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.

  38. 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!

  39. 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 :)

  40. 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!

  41. 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.

  42. 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.

  43. 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!

  44. 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. :))

  45. 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!

  46. 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.

  47. 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

  48. 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

  49. 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!

  50. 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!

  51. 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

  52. 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!