Chickpea Shawarma Wraps

$- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1 teaspoon turmeric - 1/2 teaspoon cayenne pepper (adjust for heat preference) - Salt and pepper to taste - 4 whole wheat pita wraps - 1 cup fresh spinach leaves - 1 cup diced tomatoes - 1/2 cup cucumber, diced - 1/4 red onion, thinly sliced - 1/2 cup tahini sauce or garlic yogurt sauce (for drizzling) - Fresh parsley, chopped (for garnish) In this recipe, I use canned chickpeas for ease. They are rich in protein and fiber. You can also season them with spices to create a warm flavor. The spices I choose are cumin, coriander, smoked paprika, and turmeric. They add depth and warmth. For the wraps, I prefer whole wheat pita. It’s healthy and holds the ingredients well. Fresh spinach gives a nice crunch and color. Diced tomatoes and cucumbers add freshness. The red onion gives a slight bite. For the sauce, I like tahini or garlic yogurt. Both add creaminess and flavor. You can also sprinkle fresh parsley on top for a pop of color and taste. This list covers everything you need for delicious Chickpea Shawarma Wraps. You can find the full recipe to guide you through each step. Enjoy preparing this tasty meal! To season the chickpeas, start by draining and rinsing them. In a large bowl, mix the chickpeas with olive oil, cumin, coriander, smoked paprika, turmeric, and cayenne. Use salt and pepper to taste. Make sure each chickpea gets coated well. For roasting, preheat your oven to 400°F (200°C). Spread the spiced chickpeas on a baking sheet lined with parchment paper. Roast them for 20 to 25 minutes. Stir them halfway through. This helps them get crispy and golden. For the vegetables, wash and dice the tomatoes and cucumber. Thinly slice the red onion. Place them in a bowl. Season them lightly with salt and a drizzle of olive oil. Toss gently to mix all the flavors. This step enhances the taste of the veggies. Fresh ingredients add crunch and freshness to your wraps. Now, let's assemble the Chickpea Shawarma Wraps! Start with a whole wheat pita. Lay fresh spinach leaves on the bottom. Add a scoop of the roasted chickpeas next. Then, layer on the diced veggies. Drizzle tahini sauce or garlic yogurt sauce over the filling. Sprinkle chopped parsley for color and flavor. To roll the wrap tightly, tuck in the sides as you go. This keeps everything inside. Repeat this process with the remaining ingredients. Serve right away or wrap them in foil for a meal on the go. For the full recipe, check the complete guide above! To keep your wraps fresh, avoid sogginess. Here are some simple tips: - Layer Wisely: Start with spinach first. It acts as a barrier. - Use Dry Ingredients: Make sure your veggies are dry. Pat them with a paper towel if needed. - Serve Right Away: Wraps taste best when enjoyed soon after making. For the best wraps, choose the right pita. Whole wheat pita has a nice flavor and texture. You can also try: - Lavash: This flatbread is thin and soft. - Gluten-Free Pita: For those with dietary needs, this option works well too. To make your chickpea shawarma even tastier, add more spices. Here are some ideas: - Cinnamon: A pinch can add warmth. - Sumac: This tart spice brightens the dish. - Fresh Herbs: Cilantro or mint gives a fresh taste. Making homemade sauces is key to elevating flavor. Instead of store-bought, try these easy ideas: - Garlic Yogurt: Mix yogurt with minced garlic and a splash of lemon juice. - Spicy Tahini: Blend tahini with chili powder for a kick. These tweaks will make your Chickpea Shawarma Wraps truly special. For the full recipe, check out the earlier section! {{image_2}} You can switch out chickpeas for other proteins. Black beans work well and add a nice flavor. Lentils are also a great choice. They cook quickly and absorb spices well. For meat lovers, try grilled chicken or beef shawarma. Use the same spices for a tasty twist. This way, you can enjoy these wraps no matter your diet. If you need a gluten-free option, you can use corn tortillas instead of pita. They hold the filling nicely and taste great. For low-carb diets, skip the wrap altogether. Serve the chickpeas and veggies in a bowl. Add extra sauce on top for flavor. Both options keep the meal delicious and satisfying. For the full recipe, check out the detailed instructions above. To keep your chickpea shawarma wraps fresh, store them in an airtight container. This helps preserve their taste and texture. Place a paper towel inside the container to absorb moisture. If you have extra sauce, store it separately to prevent sogginess. These wraps stay fresh for up to three days in the fridge. When it's time to reheat, use an oven or toaster oven for the best results. Heat them at 350°F (175°C) for about 10 minutes. This method keeps the wrap crispy. You can also microwave them for about 30-60 seconds, but the texture might change. Yes, you can prepare the chickpeas in advance. Cook them, let them cool, and store them in the fridge for up to three days. This makes it easy to assemble your wraps quickly when you're ready to eat. For the full recipe, check out the details above! What can I substitute if I don’t have tahini? If you don’t have tahini, try using peanut butter or almond butter. They add a nice creaminess. You can also make a garlic yogurt sauce. Mix plain yogurt with garlic and lemon juice for a tangy option. Can these wraps be frozen? Yes, you can freeze these wraps. Wrap each one in foil or plastic. They keep well for up to three months. Just remember to thaw them in the fridge before reheating. How do I make these wraps spicy or mild? To make your wraps spicy, add more cayenne pepper or some sliced jalapeños. If you prefer mild, use less cayenne and skip spicy toppings. Adjust spice to fit your taste. What other toppings can I add for variety? You can add toppings like avocado, shredded carrots, or pickled vegetables. Feta cheese or olives work well too. Get creative with flavors to make it your own! Now you know how to make delicious Chickpea Shawarma Wraps from scratch. We covered the ingredients and the best ways to prep the chickpeas and vegetables. Assembling the wraps is easy, and I shared tips to enhance flavor and prevent sogginess. You can even try variations to suit your diet. Remember to store leftovers properly and reheat them carefully. Enjoy these tasty wraps, and don’t hesitate to get creative with your toppings or sauces. Each bite is a chance to explore new flavors and enjoy a healthy meal!$

Savor the deliciousness of Chickpea Shawarma Wraps with this simple recipe! Packed with flavorful roasted chickpeas, fresh veggies, and drizzled with creamy tahini sauce, these wraps bring a tasty twist to meal prep. Perfect for lunch or a quick dinner, they're healthy, filling, and easy to make in under 40 minutes. Click to explore the full recipe and enjoy a vibrant, nutritious meal today!

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1 teaspoon turmeric

1/2 teaspoon cayenne pepper (adjust for heat preference)

Salt and pepper to taste

4 whole wheat pita wraps

1 cup fresh spinach leaves

1 cup diced tomatoes

1/2 cup cucumber, diced

1/4 red onion, thinly sliced

1/2 cup tahini sauce or garlic yogurt sauce (for drizzling)

Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, combine the rinsed chickpeas, olive oil, cumin, coriander, smoked paprika, turmeric, and cayenne. Season with salt and pepper, and mix until the chickpeas are well coated in spices.

Spread the spiced chickpeas evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20-25 minutes, or until they are crispy and golden, stirring halfway through.

While the chickpeas are roasting, prepare your veggies. In a bowl, combine the diced tomatoes, cucumber, and sliced red onion. Season lightly with salt and a drizzle of olive oil; toss to combine.

Once the chickpeas are done, remove them from the oven and let them cool for a few minutes.

To assemble the wraps, take a whole wheat pita and layer it with fresh spinach leaves. Add a scoop of the roasted chickpeas followed by the diced veggies.

Drizzle tahini sauce or garlic yogurt sauce generously over the filling, and sprinkle with chopped parsley.

Roll the pita tightly, tucking in the sides as you go to create a wrap. Repeat with the remaining ingredients.

Serve immediately, or wrap in foil for an on-the-go meal!

Prep Time: 15 mins | Total Time: 40 mins | Servings: 4 wraps