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–+ servings
chickpea spiced shawarma recipe on a late in a pita wrap with vegetable toppings and yellow rice.

Chickpea Shawarma Wraps

By: Kelly Jensen
This 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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 pita wraps
Calories 278 kcal

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

Recipe FAQs
Can I use canned chickpeas for shawarma? 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.
How long does this recipe last? 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.

Nutrition

Calories: 278kcalCarbohydrates: 46gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 726mgPotassium: 241mgFiber: 6gSugar: 0.1gVitamin A: 337IUVitamin C: 0.2mgCalcium: 90mgIron: 2mg
Did you make this recipe?Let us know how it was!