Chickpea Shawarma Sandwich
Ingredients
The chickpeas
-
1
15-ounce can
chickpeas
-
1
Tbsp
grape seed or avocado oil
-
1
tsp
cumin
-
1
tsp
garlic powder
-
½
tsp
sea salt
-
½
tsp
black pepper
-
½
tsp
smoked paprika
-
¼
tsp
ground coriander
-
¼
tsp
cinnamon
The garlic dill sauce
-
¼
cup
hummus or tahini
-
1
Tbsp
lemon juice
-
¾ – 1
tsp
dried dill
-
3
cloves
garlic (minced)
-
2-3
Tbsp
water or unsweetened almond milk
-
to taste
sea salt
For serving
-
4
vegan pita or flatbread
-
to taste
sliced tomato (optional)
-
to taste
sliced red onion (optional)
-
to taste
romaine lettuce or fresh parsley, chopped (optional)
-
to taste
chili garlic sauce (optional)
Instructions
- Preheat the oven to 400°F (204°C) and line a baking sheet with foil or parchment paper.
- In a mixing bowl, toss the rinsed and dried chickpeas with oil and spices, then spread them on the baking sheet.
- Bake the chickpeas for 25 minutes or until crispy and golden brown, adjusting seasonings as desired.
- While the chickpeas are baking, prepare the garlic dill sauce by whisking together hummus, lemon juice, dill, and minced garlic, adding water or almond milk to thin it out.
- Warm the pitas or flatbread in the microwave or oven.
- Assemble the sandwiches by topping the warm bread with chickpeas, sauce, and desired vegetables.
- Serve fresh, but leftovers can be stored separately in the refrigerator for 3-4 days.
Nutrition Facts (estimated)
Servings
4 sandwiches
Calories
373
Total fat
7.3g
Total carbohydrates
64.4g
Total protein
12.6g
Sodium
913mg
Cholesterol
0mg
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