Chickpea Shawarma Pita Flavorful and Healthy Delight

ByLayla
- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - ½ teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste - 4 whole wheat pita breads - 1 cup diced cucumber - 1 cup diced tomatoes - ½ red onion, thinly sliced - 1 cup fresh parsley, chopped - ½ cup tahini sauce (store-bought or homemade) - Juice of 1 lemon Chickpeas form the heart of this dish. They soak up flavors well and add protein. Olive oil keeps them moist and helps spices stick. The spices give a warm and rich taste. Cumin and coriander bring a nice earthiness. Smoked paprika adds a hint of smoke. Garlic powder gives it depth, while cayenne adds a kick. You can adjust the cayenne to make it milder or spicier. Pita bread holds all the tasty fillings. Whole wheat pita adds fiber and nutrients. Fresh vegetables like cucumber and tomatoes bring crunch and freshness. Red onion adds a bit of zing. Parsley brightens the dish with its green color and fresh flavor. Lastly, tahini sauce ties everything together. It adds creaminess and a nutty taste, balanced nicely by lemon juice. - Fresh herbs and additional toppings - Suggested seasoning variations You can add fresh herbs like mint or dill for extra flavor. These herbs give a nice twist to the dish. Other toppings can include avocado, pickles, or olives. Each adds its own unique taste and texture. For seasoning, you might try adding turmeric or garam masala for a different flavor. Experimenting with spices can make each bite a new experience. {{ingredient_image_1}} First, you need to coat the chickpeas with spices. In a large bowl, toss 1 can of drained and rinsed chickpeas with 2 tablespoons of olive oil. Add 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and ½ teaspoon of cayenne pepper. Don’t forget to add salt and black pepper to taste. Mix until the chickpeas are well coated. Next, preheat your oven to 400°F (200°C). This will help the chickpeas get crispy when roasting. Now it's time to roast the chickpeas. Spread the seasoned chickpeas on a baking sheet in a single layer. Make sure they are not crowded. This helps them cook evenly. For optimal crispiness, roast the chickpeas for about 20-25 minutes. Remember to shake the pan halfway through. This ensures they brown nicely. While the chickpeas roast, prepare the fillings. Chop 1 cup of cucumber and 1 cup of tomatoes. Slice ½ red onion thinly and chop 1 cup of fresh parsley. These fresh veggies will add crunch and flavor to your pita. In a small bowl, mix ½ cup of tahini sauce with the juice of 1 lemon. If the sauce is too thick, add a little water to thin it out. This creamy sauce ties all the flavors together. Once the chickpeas are done, remove them from the oven and let them cool slightly. To assemble the pita, cut a slit in the side of each of the 4 whole wheat pita breads to create a pocket. Fill each pita with a generous amount of roasted chickpeas. Then, add the diced cucumber, tomatoes, sliced red onion, and chopped parsley. Drizzle with the tahini sauce and add more lemon juice if you like. Your Chickpea Shawarma Pita is ready to enjoy! To get crispy chickpeas, follow these steps: - Even Crispiness: Make sure to spread the chickpeas in a single layer. This helps them cook evenly. Stir them halfway through roasting to ensure all sides get crispy. - Adjust Spice Levels: If you love heat, add more cayenne pepper. For a milder taste, reduce the amount. Always taste as you go! Presentation makes a big difference. Try these ideas: - Vibrant Dish: Serve the pitas on a wooden board. Add extra tahini sauce in a small bowl for drizzling. Garnish with lemon wedges and chopped parsley for color. - Pairing: A light salad or yogurt drink works well with the pitas. They balance the flavors nicely. To keep your Chickpea Shawarma Pitas fresh: - Best Practices: Store the filling in an airtight container in the fridge. Keep the pita bread separate to avoid sogginess. - Reheating: The chickpeas taste great reheated. Just pop them in the oven for a few minutes. Avoid reheating the pitas in the microwave, as they can become tough. Pro Tips Use Dried Chickpeas for Extra Flavor: If you have the time, soak and cook dried chickpeas instead of using canned. They have a firmer texture and deeper flavor. Customize the Spice Level: Adjust the cayenne pepper according to your preference for heat. You can also add other spices like turmeric or cumin for a unique twist. Make Ahead: You can roast the chickpeas and prepare the veggies ahead of time. Store them separately in the fridge for quick assembly during busy days. Experiment with Toppings: Feel free to add other toppings like avocado, feta cheese, or olives for added flavor and texture in your pita. {{image_2}} You can easily modify this recipe to fit different diets. For a vegan twist, it's already perfect since it uses chickpeas and veggies. To make it gluten-free, swap whole wheat pita for gluten-free wraps. You can also replace tahini with hummus for a creamy touch. If you want a nut-free option, try using sunflower seed butter as a tahini substitute. To change the flavor, try adding different spices. For a brighter taste, use turmeric or garam masala. If you want something spicier, add more cayenne pepper or even chili powder. You can also experiment with sauces. Instead of tahini, try tahini-free options like tzatziki or a yogurt sauce. This can add a cooling element to balance the spices. If you want a twist, serve the chickpea shawarma as a salad. Simply mix roasted chickpeas with diced veggies and tahini. For a fun bowl, layer chickpeas on brown rice or quinoa, topped with fresh herbs. You can also make wraps using lettuce instead of pita. This way, you get a crunchy and fresh bite in every mouthful. Chickpeas pack a lot of nutrition. They are high in protein, fiber, and essential vitamins. One cup of chickpeas gives you about 15 grams of protein. This helps build muscles and keep you full. They also have iron, which helps your blood carry oxygen. Whole wheat pita adds more fiber and nutrients. Fresh veggies like cucumbers and tomatoes add vitamins and minerals. They keep your body strong and healthy. Each serving of chickpea shawarma pita has around 350 calories. This is lower than traditional meat shawarma, which can have over 500 calories. You enjoy all the flavor without as many calories. The roasted chickpeas give a satisfying crunch while keeping it light. Chickpea shawarma pita is great for vegan and vegetarian diets. It has no meat but still tastes amazing. However, be aware of common allergens. Tahini can cause issues for some. If you have nut allergies, check the label. This dish is not only tasty but also safe for many diets. If you do not have tahini, you have options. You can use peanut butter or almond butter. These spreads offer a creamy texture and nutty flavor. You can also try yogurt for a tangy kick. For a homemade tahini, blend sesame seeds with a little oil. Aim for a smooth consistency. You can add lemon juice for extra flavor. Yes, you can use dried chickpeas. Start by soaking them overnight. This helps them soften. After soaking, rinse and boil them for about an hour. You may need to adjust your prep time. Dried chickpeas take longer to cook than canned ones. Plan for an extra hour or so. To store your Chickpea Shawarma Pitas, place them in an airtight container. Keep them in the fridge for up to three days. For reheating leftovers, use an oven or microwave. If using an oven, set it to 350°F (175°C). Heat until warm, about 10 minutes. This keeps the pita soft and the chickpeas crispy. In this post, we explored how to make delicious chickpea shawarma pitas. You learned about key ingredients like chickpeas, spices, and tahini sauce. I walked you through steps like prepping chickpeas, roasting them for crispiness, and assembling your pita. Remember, you can adjust flavors and toppings based on your taste. This dish is great for many diets, and you can store leftovers easily. Enjoy making your own healthy chickpea shawarma pitas!

WANT TO SAVE THIS RECIPE?

If you’re looking for a tasty and healthy meal, you’ve found it! Chickpea Shawarma Pita packs bold flavors and wholesome ingredients into each bite. In this guide, I’ll share easy steps to create your own delicious pita, loaded with roasted chickpeas, fresh veggies, and creamy tahini sauce. Say goodbye to plain meals and hello to a flavorful delight that’s good for you! Let’s dive in!

Why I Love This Recipe

  1. Easy to Prepare: This recipe requires minimal prep work and can be made in just 40 minutes, making it perfect for a quick weeknight dinner.
  2. Flavorful and Healthy: The combination of spices and fresh ingredients creates a deliciously vibrant meal that is also packed with protein and fiber.
  3. Customizable: You can easily adjust the toppings and sauces to fit your taste preferences, making it a versatile dish for everyone.
  4. Great for Meal Prep: The roasted chickpeas and fresh veggies can be prepared in advance, making it a perfect option for meal prepping lunches for the week.

Ingredients

Main Ingredients

– 1 can (15 oz) chickpeas, drained and rinsed

– 2 tablespoons olive oil

– 1 tablespoon ground cumin

– 1 tablespoon ground coriander

– 1 teaspoon smoked paprika

– 1 teaspoon garlic powder

– ½ teaspoon cayenne pepper (adjust to taste)

– Salt and black pepper to taste

– 4 whole wheat pita breads

– 1 cup diced cucumber

– 1 cup diced tomatoes

– ½ red onion, thinly sliced

– 1 cup fresh parsley, chopped

– ½ cup tahini sauce (store-bought or homemade)

– Juice of 1 lemon

Chickpeas form the heart of this dish. They soak up flavors well and add protein. Olive oil keeps them moist and helps spices stick. The spices give a warm and rich taste. Cumin and coriander bring a nice earthiness. Smoked paprika adds a hint of smoke. Garlic powder gives it depth, while cayenne adds a kick. You can adjust the cayenne to make it milder or spicier.

Pita bread holds all the tasty fillings. Whole wheat pita adds fiber and nutrients. Fresh vegetables like cucumber and tomatoes bring crunch and freshness. Red onion adds a bit of zing. Parsley brightens the dish with its green color and fresh flavor. Lastly, tahini sauce ties everything together. It adds creaminess and a nutty taste, balanced nicely by lemon juice.

Optional Ingredients

– Fresh herbs and additional toppings

– Suggested seasoning variations

You can add fresh herbs like mint or dill for extra flavor. These herbs give a nice twist to the dish. Other toppings can include avocado, pickles, or olives. Each adds its own unique taste and texture.

For seasoning, you might try adding turmeric or garam masala for a different flavor. Experimenting with spices can make each bite a new experience.

Step-by-Step Instructions

Prepping the Chickpeas

First, you need to coat the chickpeas with spices. In a large bowl, toss 1 can of drained and rinsed chickpeas with 2 tablespoons of olive oil. Add 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and ½ teaspoon of cayenne pepper. Don’t forget to add salt and black pepper to taste. Mix until the chickpeas are well coated.

Next, preheat your oven to 400°F (200°C). This will help the chickpeas get crispy when roasting.

Roasting the Chickpeas

Now it’s time to roast the chickpeas. Spread the seasoned chickpeas on a baking sheet in a single layer. Make sure they are not crowded. This helps them cook evenly.

For optimal crispiness, roast the chickpeas for about 20-25 minutes. Remember to shake the pan halfway through. This ensures they brown nicely.

Preparing the Fillings

While the chickpeas roast, prepare the fillings. Chop 1 cup of cucumber and 1 cup of tomatoes. Slice ½ red onion thinly and chop 1 cup of fresh parsley. These fresh veggies will add crunch and flavor to your pita.

In a small bowl, mix ½ cup of tahini sauce with the juice of 1 lemon. If the sauce is too thick, add a little water to thin it out. This creamy sauce ties all the flavors together.

Assembling the Pita

Once the chickpeas are done, remove them from the oven and let them cool slightly. To assemble the pita, cut a slit in the side of each of the 4 whole wheat pita breads to create a pocket.

Fill each pita with a generous amount of roasted chickpeas. Then, add the diced cucumber, tomatoes, sliced red onion, and chopped parsley. Drizzle with the tahini sauce and add more lemon juice if you like. Your Chickpea Shawarma Pita is ready to enjoy!

Tips & Tricks

Perfecting the Chickpea Roasting

To get crispy chickpeas, follow these steps:

– Even Crispiness: Make sure to spread the chickpeas in a single layer. This helps them cook evenly. Stir them halfway through roasting to ensure all sides get crispy.

– Adjust Spice Levels: If you love heat, add more cayenne pepper. For a milder taste, reduce the amount. Always taste as you go!

Serving Suggestions

Presentation makes a big difference. Try these ideas:

– Vibrant Dish: Serve the pitas on a wooden board. Add extra tahini sauce in a small bowl for drizzling. Garnish with lemon wedges and chopped parsley for color.

– Pairing: A light salad or yogurt drink works well with the pitas. They balance the flavors nicely.

Storing Leftovers

To keep your Chickpea Shawarma Pitas fresh:

– Best Practices: Store the filling in an airtight container in the fridge. Keep the pita bread separate to avoid sogginess.

– Reheating: The chickpeas taste great reheated. Just pop them in the oven for a few minutes. Avoid reheating the pitas in the microwave, as they can become tough.

Pro Tips

  1. Use Dried Chickpeas for Extra Flavor: If you have the time, soak and cook dried chickpeas instead of using canned. They have a firmer texture and deeper flavor.
  2. Customize the Spice Level: Adjust the cayenne pepper according to your preference for heat. You can also add other spices like turmeric or cumin for a unique twist.
  3. Make Ahead: You can roast the chickpeas and prepare the veggies ahead of time. Store them separately in the fridge for quick assembly during busy days.
  4. Experiment with Toppings: Feel free to add other toppings like avocado, feta cheese, or olives for added flavor and texture in your pita.

Variations

Vegan and Gluten-Free Adaptations

You can easily modify this recipe to fit different diets. For a vegan twist, it’s already perfect since it uses chickpeas and veggies. To make it gluten-free, swap whole wheat pita for gluten-free wraps. You can also replace tahini with hummus for a creamy touch. If you want a nut-free option, try using sunflower seed butter as a tahini substitute.

Flavor Profile Changes

To change the flavor, try adding different spices. For a brighter taste, use turmeric or garam masala. If you want something spicier, add more cayenne pepper or even chili powder. You can also experiment with sauces. Instead of tahini, try tahini-free options like tzatziki or a yogurt sauce. This can add a cooling element to balance the spices.

Inspired Serving Ideas

If you want a twist, serve the chickpea shawarma as a salad. Simply mix roasted chickpeas with diced veggies and tahini. For a fun bowl, layer chickpeas on brown rice or quinoa, topped with fresh herbs. You can also make wraps using lettuce instead of pita. This way, you get a crunchy and fresh bite in every mouthful.

Nutritional Information

Health Benefits of Chickpeas

Chickpeas pack a lot of nutrition. They are high in protein, fiber, and essential vitamins. One cup of chickpeas gives you about 15 grams of protein. This helps build muscles and keep you full. They also have iron, which helps your blood carry oxygen. Whole wheat pita adds more fiber and nutrients. Fresh veggies like cucumbers and tomatoes add vitamins and minerals. They keep your body strong and healthy.

Caloric Breakdown

Each serving of chickpea shawarma pita has around 350 calories. This is lower than traditional meat shawarma, which can have over 500 calories. You enjoy all the flavor without as many calories. The roasted chickpeas give a satisfying crunch while keeping it light.

Dietary Considerations

Chickpea shawarma pita is great for vegan and vegetarian diets. It has no meat but still tastes amazing. However, be aware of common allergens. Tahini can cause issues for some. If you have nut allergies, check the label. This dish is not only tasty but also safe for many diets.

FAQs

What can I substitute for tahini?

If you do not have tahini, you have options. You can use peanut butter or almond butter. These spreads offer a creamy texture and nutty flavor. You can also try yogurt for a tangy kick.

For a homemade tahini, blend sesame seeds with a little oil. Aim for a smooth consistency. You can add lemon juice for extra flavor.

Can I use dried chickpeas instead of canned?

Yes, you can use dried chickpeas. Start by soaking them overnight. This helps them soften. After soaking, rinse and boil them for about an hour.

You may need to adjust your prep time. Dried chickpeas take longer to cook than canned ones. Plan for an extra hour or so.

How to store Chickpea Shawarma Pitas?

To store your Chickpea Shawarma Pitas, place them in an airtight container. Keep them in the fridge for up to three days.

For reheating leftovers, use an oven or microwave. If using an oven, set it to 350°F (175°C). Heat until warm, about 10 minutes. This keeps the pita soft and the chickpeas crispy.

In this post, we explored how to make delicious chickpea shawarma pitas. You learned about key ingredients like chickpeas, spices, and tahini sauce. I walked you through steps like prepping chickpeas, roasting them for crispiness, and assembling your pita.

Remember, you can adjust flavors and toppings based on your taste. This dish is great for many diets, and you can store leftovers easily. Enjoy making your own healthy chickpea shawarma pita

- 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 1 tablespoon ground cumin - 1 tablespoon ground coriander - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - ½ teaspoon cayenne pepper (adjust to taste) - Salt and black pepper to taste - 4 whole wheat pita breads - 1 cup diced cucumber - 1 cup diced tomatoes - ½ red onion, thinly sliced - 1 cup fresh parsley, chopped - ½ cup tahini sauce (store-bought or homemade) - Juice of 1 lemon Chickpeas form the heart of this dish. They soak up flavors well and add protein. Olive oil keeps them moist and helps spices stick. The spices give a warm and rich taste. Cumin and coriander bring a nice earthiness. Smoked paprika adds a hint of smoke. Garlic powder gives it depth, while cayenne adds a kick. You can adjust the cayenne to make it milder or spicier. Pita bread holds all the tasty fillings. Whole wheat pita adds fiber and nutrients. Fresh vegetables like cucumber and tomatoes bring crunch and freshness. Red onion adds a bit of zing. Parsley brightens the dish with its green color and fresh flavor. Lastly, tahini sauce ties everything together. It adds creaminess and a nutty taste, balanced nicely by lemon juice. - Fresh herbs and additional toppings - Suggested seasoning variations You can add fresh herbs like mint or dill for extra flavor. These herbs give a nice twist to the dish. Other toppings can include avocado, pickles, or olives. Each adds its own unique taste and texture. For seasoning, you might try adding turmeric or garam masala for a different flavor. Experimenting with spices can make each bite a new experience. {{ingredient_image_1}} First, you need to coat the chickpeas with spices. In a large bowl, toss 1 can of drained and rinsed chickpeas with 2 tablespoons of olive oil. Add 1 tablespoon of ground cumin, 1 tablespoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of garlic powder, and ½ teaspoon of cayenne pepper. Don’t forget to add salt and black pepper to taste. Mix until the chickpeas are well coated. Next, preheat your oven to 400°F (200°C). This will help the chickpeas get crispy when roasting. Now it's time to roast the chickpeas. Spread the seasoned chickpeas on a baking sheet in a single layer. Make sure they are not crowded. This helps them cook evenly. For optimal crispiness, roast the chickpeas for about 20-25 minutes. Remember to shake the pan halfway through. This ensures they brown nicely. While the chickpeas roast, prepare the fillings. Chop 1 cup of cucumber and 1 cup of tomatoes. Slice ½ red onion thinly and chop 1 cup of fresh parsley. These fresh veggies will add crunch and flavor to your pita. In a small bowl, mix ½ cup of tahini sauce with the juice of 1 lemon. If the sauce is too thick, add a little water to thin it out. This creamy sauce ties all the flavors together. Once the chickpeas are done, remove them from the oven and let them cool slightly. To assemble the pita, cut a slit in the side of each of the 4 whole wheat pita breads to create a pocket. Fill each pita with a generous amount of roasted chickpeas. Then, add the diced cucumber, tomatoes, sliced red onion, and chopped parsley. Drizzle with the tahini sauce and add more lemon juice if you like. Your Chickpea Shawarma Pita is ready to enjoy! To get crispy chickpeas, follow these steps: - Even Crispiness: Make sure to spread the chickpeas in a single layer. This helps them cook evenly. Stir them halfway through roasting to ensure all sides get crispy. - Adjust Spice Levels: If you love heat, add more cayenne pepper. For a milder taste, reduce the amount. Always taste as you go! Presentation makes a big difference. Try these ideas: - Vibrant Dish: Serve the pitas on a wooden board. Add extra tahini sauce in a small bowl for drizzling. Garnish with lemon wedges and chopped parsley for color. - Pairing: A light salad or yogurt drink works well with the pitas. They balance the flavors nicely. To keep your Chickpea Shawarma Pitas fresh: - Best Practices: Store the filling in an airtight container in the fridge. Keep the pita bread separate to avoid sogginess. - Reheating: The chickpeas taste great reheated. Just pop them in the oven for a few minutes. Avoid reheating the pitas in the microwave, as they can become tough. Pro Tips Use Dried Chickpeas for Extra Flavor: If you have the time, soak and cook dried chickpeas instead of using canned. They have a firmer texture and deeper flavor. Customize the Spice Level: Adjust the cayenne pepper according to your preference for heat. You can also add other spices like turmeric or cumin for a unique twist. Make Ahead: You can roast the chickpeas and prepare the veggies ahead of time. Store them separately in the fridge for quick assembly during busy days. Experiment with Toppings: Feel free to add other toppings like avocado, feta cheese, or olives for added flavor and texture in your pita. {{image_2}} You can easily modify this recipe to fit different diets. For a vegan twist, it's already perfect since it uses chickpeas and veggies. To make it gluten-free, swap whole wheat pita for gluten-free wraps. You can also replace tahini with hummus for a creamy touch. If you want a nut-free option, try using sunflower seed butter as a tahini substitute. To change the flavor, try adding different spices. For a brighter taste, use turmeric or garam masala. If you want something spicier, add more cayenne pepper or even chili powder. You can also experiment with sauces. Instead of tahini, try tahini-free options like tzatziki or a yogurt sauce. This can add a cooling element to balance the spices. If you want a twist, serve the chickpea shawarma as a salad. Simply mix roasted chickpeas with diced veggies and tahini. For a fun bowl, layer chickpeas on brown rice or quinoa, topped with fresh herbs. You can also make wraps using lettuce instead of pita. This way, you get a crunchy and fresh bite in every mouthful. Chickpeas pack a lot of nutrition. They are high in protein, fiber, and essential vitamins. One cup of chickpeas gives you about 15 grams of protein. This helps build muscles and keep you full. They also have iron, which helps your blood carry oxygen. Whole wheat pita adds more fiber and nutrients. Fresh veggies like cucumbers and tomatoes add vitamins and minerals. They keep your body strong and healthy. Each serving of chickpea shawarma pita has around 350 calories. This is lower than traditional meat shawarma, which can have over 500 calories. You enjoy all the flavor without as many calories. The roasted chickpeas give a satisfying crunch while keeping it light. Chickpea shawarma pita is great for vegan and vegetarian diets. It has no meat but still tastes amazing. However, be aware of common allergens. Tahini can cause issues for some. If you have nut allergies, check the label. This dish is not only tasty but also safe for many diets. If you do not have tahini, you have options. You can use peanut butter or almond butter. These spreads offer a creamy texture and nutty flavor. You can also try yogurt for a tangy kick. For a homemade tahini, blend sesame seeds with a little oil. Aim for a smooth consistency. You can add lemon juice for extra flavor. Yes, you can use dried chickpeas. Start by soaking them overnight. This helps them soften. After soaking, rinse and boil them for about an hour. You may need to adjust your prep time. Dried chickpeas take longer to cook than canned ones. Plan for an extra hour or so. To store your Chickpea Shawarma Pitas, place them in an airtight container. Keep them in the fridge for up to three days. For reheating leftovers, use an oven or microwave. If using an oven, set it to 350°F (175°C). Heat until warm, about 10 minutes. This keeps the pita soft and the chickpeas crispy. In this post, we explored how to make delicious chickpea shawarma pitas. You learned about key ingredients like chickpeas, spices, and tahini sauce. I walked you through steps like prepping chickpeas, roasting them for crispiness, and assembling your pita. Remember, you can adjust flavors and toppings based on your taste. This dish is great for many diets, and you can store leftovers easily. Enjoy making your own healthy chickpea shawarma pitas!

Chickpea Shawarma Pita

A delicious and healthy pita filled with roasted chickpeas and fresh vegetables, drizzled with tahini sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 tablespoons olive oil
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (adjust to taste)
  • to taste Salt and black pepper
  • 4 whole wheat pita breads
  • 1 cup diced cucumber
  • 1 cup diced tomatoes
  • ½ medium red onion, thinly sliced
  • 1 cup fresh parsley, chopped
  • ½ cup tahini sauce (store-bought or homemade)
  • 1 medium lemon, juiced

Instructions
 

  • In a large bowl, toss the drained chickpeas with olive oil, cumin, coriander, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper until they are well coated.
  • Preheat your oven to 400°F (200°C). Spread the seasoned chickpeas on a baking sheet in a single layer.
  • Roast the chickpeas for about 20-25 minutes, shaking the pan halfway through, until they are crispy and golden brown.
  • While the chickpeas are roasting, prepare the filling ingredients by dicing the cucumber and tomatoes, slicing the red onion, and chopping the parsley.
  • In a small bowl, mix the tahini sauce with lemon juice, and if the sauce is too thick, add a little water to achieve your desired consistency.
  • Once the chickpeas are done roasting, remove them from the oven and allow them to cool slightly.
  • To assemble the pita, cut a slit in the side of each pita bread to create a pocket.
  • Fill each pita pocket with a generous amount of roasted chickpeas, followed by diced cucumber, tomatoes, red onion, and parsley.
  • Drizzle with tahini sauce and add additional lemon juice if desired, before serving.

Notes

Serve the filled pitas on a wooden board with extra tahini sauce in a bowl for drizzling. Garnish with additional parsley and lemon wedges for a vibrant display.
Keyword chickpeas, healthy, pita, shawarma, vegetarian

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