Shawarma Spiced Chickpeas
Roasted chickpeas coated in warm Middle Eastern spices, served with swappable vegetables and a choice of base or wrapper. Crispy-edged legumes pair with fresh toppings and your choice of bread, grain, or leafy vessel.
Ingredients
Method
Preheat oven to 400°F. Drain and pat chickpeas dry with a clean towel to remove excess moisture.
In a large bowl, combine olive oil, shawarma spice blend, minced garlic, lemon juice, and salt. Add chickpeas and toss until evenly coated.
Slice or dice cucumber, red onion, and tomato. Chop parsley. Set vegetables aside.
Spread coated chickpeas in a single layer on a baking sheet. Roast for 20–25 minutes, stirring halfway through, until edges are crispy and golden.
Warm pita bread if desired. Fill each pita with roasted chickpeas, cucumber, red onion, tomato, and fresh parsley.
Drizzle with tahini-lemon sauce if using. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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