Chickpea Shawarma Pita Pockets

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 4 pita breads
• 1/2 cup tahini sauce
• 1 cup shredded lettuce
• 1/2 cup diced cucumber
• 1/4 cup diced red onion
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss chickpeas with olive oil, cumin, smoked paprika, coriander, garlic powder, and cayenne pepper.
3. 3 Spread chickpeas on a baking sheet and roast for 20 minutes, until golden and crispy.
4. 4 Warm pita breads in the oven for 2-3 minutes.
5. 5 Slice open pitas and layer with lettuce, cucumber, and red onion.
6. 6 Spoon roasted chickpeas into each pita.
7. 7 Drizzle tahini sauce over the top and sprinkle with parsley.
8. 8 Serve warm and enjoy!

Equipment

• baking sheet
• mixing bowl

Variations

• Add sautéed mushrooms or roasted bell peppers for extra texture and flavor.

Substitutions

• Substitute pita bread with flatbreads for a gluten-free option.

Pairings

• Pair with a fresh cucumber salad or a side of hummus.

Nutrition

Tips

• For extra flavor, marinate the chickpeas in the spice mix for 30 minutes before roasting.
• Use store-bought tahini sauce for convenience, or whip up a quick version with tahini, lemon juice, and garlic.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.

Freezing: Does not freeze well due to pita texture changes.

Serving Suggestions

• Serve with a side of tangy pickles or a simple cucumber yogurt sauce.

FAQ