Three healthy Chickpea Shawarma Wraps on a baking sheet
4.91 from 72 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



  • 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


  • 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)


  • 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)


  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.


*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)