Chickpea Shawarma Wraps Recipe
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Jump to RecipeThis chickpea shawarma wraps recipe is a perfectly spiced tasty lunch or dinner recipe that the while family will love! Simple spiced chickpeas and baked to perfection, and wrapped in a pita with your favorite veggie toppings.
This easy meal is ready in about 30 minutes, a easy and hearty weeknight dinner idea. A fantastic vegan shawarma recipe that everyone at the table will love – and customizable with your favorite toppings!
Looking for the perfect side dish? Try serving these tasty chickpea wraps with homemade grilled flatbread or a caprese quinoa salad!
Shawarma is one of our favorite meals to get when we are traveling, and it couldn’t be easier to make at home! Instead of traditional chicken or beef shawarma, we like to make a tasty plant-based version using canned chickpeas instead of meat!
The chickpeas are perfectly spiced, baked in the oven, and are so good with a creamy garlic sauce and fresh veggies. This simple vegan shawarma wrap recipe makes a great lunch or dinner, and is easy to make ahead!
Why This Recipe Works
- A great plant-based alternative to traditional shawarmas, but still hearty and delicious!
- The spices load these wraps with a great deep spicy flavor.
- It’s the perfect way to transform canned beans into a delicious dinner!
- This is a simple recipe that cooks of any skill level can make.
- It’s a great vegan, vegetarian, and plant-based meal!
Ingredients You’ll Need
- Canned Chickpeas– I like using a no-salt or low salt canned chickpeas for this dish. That way, I can add as much salt as I like to the spice blend.
- Smoked Paprika: give an additional depth of flavor to this shawarma.
- Coriander: a fantastic spice with a deep flavor and a slightly herbal finish. It has a bright and bold flavor – absolutely perfect for this tofu shawarma.
- Chili Powder: for a really nice flavor in this dish – the chili powder isn’t spicy but will give you a rich and bright flavor.
- Garlic Powder
- Cinnamon: which gives this shawarma a classic spice-y flavor! I love to add just a hint.
- Salt & Pepper – to give the tofu added flavor while baking.
- Pita Bread – or I like to use my homemade Big Green Egg naan flatbread recipe for extra flavor!
- Toppings: I like topping my shawarma with a garlic sauce, cucumber, greens, tomatoes, and onions.
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
Additions and Substitutions
- If you can’t find ground coriander, you can use oregano or za’atar instead.
- Add on any extra toppings you love! Add pickled turnips, roasted garlic hummus, a scoop of low sodium tabbouleh salad, or fresh herbs!
How To Make This Recipe
Step 1: Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Drain and rinse the canned chickpeas, place them in a large mixing bowl.
Step 2: To the chickpeas, add the olive oil, paprika, coriander, chili powder, black pepper, garlic powder, salt, and cinnamon.
Step 3: Toss the chickpea and spice mixture together until well combined.
Step 4: Add the chickpeas to a sheet pan, drizzle with olive oil, and toss. Bake for 30 minutes, flipping halfway during cooking.
Step 5: Remove sheet pan from oven, and toss one more time before serving.
Step 6: Place your pitas on a plate. Add 1/2 cup chickpea filling to each pita, and add toppings of choice. Enjoy!
Recipe FAQs
Yes! This shawarma wrap recipe is a great way to use up canned chickpeas, and toss them with spices and bake. Using canned beans is an inexpensive and tasty alternative to traditional meat shawarmas.
If you have leftover chickpea filling, store it in an airtight container for up to 2 days.
Expert Tips
- When chopping veggies for the toppings, make them roughly the same size. You want the pieces small enough to be bite-sized and consistent.
- For a spicier shawarma, add 1/4 teaspoon cayenne pepper to the chickpeas before baking.
- If making this recipe ahead of time, toss the chickpeas and spices, and refrigerate. Bake the chickpeas right before serving to it’s nice and hot.
More Easy Chickpea Recipe Ideas
- Copycat Trader Joe’s Greek Chickpeas Recipe
- 5 Bean Salad Recipe
- Antipasto Chopped Salad
- Garlic Hummus Without Tahini
- Low Sodium Chickpea Curry
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Chickpea Shawarma Wraps
Equipment
- Mixing Bowl
Ingredients
- 14 ounces canned chickpeas
- 1 teaspoon smoked paprika
- 1 teaspoon coriander
- 1/2 teaspoon chili powder
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon Sea Salt
- Pinch cinnamon
- 1 tablespoon olive oil
- 4 pitas
- Toppings of choice: lettuce cucumber, tomato, tzatziki, garlic sauce, etc.
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside. Drain and rinse the canned chickpeas, place them in a large mixing bowl.
- To the chickpeas, add the olive oil, paprika, coriander, chili powder, black pepper, garlic powder, salt, and cinnamon.
- Toss the chickpea and spice mixture together until well combined.
- Add the chickpeas to a sheet pan, drizzle with olive oil, and toss. Bake for 30 minutes, flipping halfway during cooking.
- Remove sheet pan from oven, and toss one more time before serving.
- Place your pitas on a plate. Add 1/2 cup chickpea filling to each pita, and add toppings of choice. Enjoy!
Notes
Nutrition
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A great meal
So good