Chickpea Shawarma Sandwich Recipe

Introduction

This Chickpea Shawarma Sandwich is a flavorful and satisfying plant-based meal perfect for lunch or dinner. Roasted chickpeas are seasoned with warm spices and paired with a creamy, tangy sauce for a delicious, easy-to-make sandwich.

Ingredients

• 1 15-ounce can chickpeas (rinsed, drained and patted dry)
• 1 Tbsp grape seed or avocado oil
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked or regular paprika
• 1/4 tsp ground coriander
• 1/4 tsp cinnamon
• 1/4 cup hummus or tahini
• About 1 Tbsp lemon juice (juice of 1/2 lemon)
• 3/4–1 tsp dried dill
• 3 cloves garlic (minced)
• 2-3 Tbsp water or unsweetened almond milk (to thin)
• Sea salt to taste (optional)
• Vegan pita or flatbread (ensure gluten-free if needed)
• Sliced tomato (optional)
• Sliced red onion (optional)
• Romaine lettuce or fresh parsley, chopped (optional)
• Chili garlic sauce (optional)

Instructions

1. Step 1: Preheat the oven to 400 degrees F (204 C). Line a large baking sheet with foil or parchment paper.
2. Step 2: In a small bowl, toss the rinsed and dried chickpeas with oil, cumin, garlic powder, sea salt, black pepper, paprika, coriander, and cinnamon. Spread the chickpeas evenly on the prepared baking sheet.
3. Step 3: Bake the chickpeas for 25 minutes or until they are slightly crispy and golden brown. Allow them to cool slightly, then taste and adjust the seasonings if desired by adding more salt, cumin, or garlic powder.
4. Step 4: While the chickpeas roast, prepare the sauce by whisking together hummus, lemon juice, dried dill, and minced garlic in a bowl. Add water or almond milk gradually to thin the sauce to a pourable consistency.
5. Step 5: Taste the sauce and adjust the flavors as needed. Add more garlic for zing, salt for savoriness, lemon juice for brightness, or dill for a stronger herb flavor.
6. Step 6: Warm the pita or flatbread in the microwave for 15–30 seconds or in the oven for about 1 minute. Assemble the sandwich by adding chickpeas, sauce, and any optional vegetables or chili garlic sauce you like.

Tips & Variations

• For a creamier sauce, substitute tahini for hummus or add a spoonful of plain vegan yogurt.
• Adjust the spices to match your preference—smoked paprika adds a nice depth, but regular paprika works well too.
• Add fresh herbs like cilantro or mint for extra freshness.
• Try serving the chickpeas over a salad or rice bowl instead of a sandwich.

Storage

Store any leftover chickpeas and sauce separately in airtight containers in the refrigerator for 3 to 4 days. Reheat chickpeas in the oven or microwave until warm. The sauce is best served chilled or at room temperature and should be stirred before using.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried chickpeas instead of canned?

Yes, but you will need to soak and cook dried chickpeas before roasting. This will lengthen the preparation time, so plan accordingly.

Is this recipe gluten-free?

It can be made gluten-free by choosing gluten-free pita or flatbread. Check labels to ensure no gluten-containing ingredients are included.

Chickpea Shawarma Sandwich Recipe

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★★★★★

4.5 from 62 reviews

• Author: Charlotte
• Total Time: 35 minutes
• Yield: 2–3 sandwiches 1x
• Diet: Vegan

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Description

This Chickpea Shawarma Sandwich features spiced roasted chickpeas baked to a crispy golden brown, paired with a creamy dill garlic sauce, all wrapped in vegan pita or flatbread. A flavorful, plant-based take on classic shawarma, this easy-to-make sandwich is perfect for a quick lunch or dinner. Optional fresh veggies and chili garlic sauce add refreshing crunch and a spicy kick.

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Ingredients

Scale 1x2x3x

Roasted Chickpeas

• 1 15-ounce can chickpeas (rinsed, drained and patted dry)
• 1 Tbsp grape seed or avocado oil
• 1 tsp cumin
• 1 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp smoked (or regular) paprika
• 1/4 tsp ground coriander
• 1/4 tsp cinnamon

Dill Garlic Sauce

• 1/4 cup hummus (or tahini)
• ~1 Tbsp lemon juice (juice of 1/2 lemon)
• 3/4 – 1 tsp dried dill
• 3 cloves garlic (minced)
• 2–3 Tbsp water or unsweetened almond milk (to thin)
• Sea salt to taste (optional)

For Serving

• Vegan pita or flatbread (ensure gluten-free if needed)
• Sliced tomato (optional)
• Sliced red onion (optional)
• Romaine lettuce or fresh parsley, chopped (optional)
• Chili garlic sauce (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (204°C) and line a large baking sheet with foil or parchment paper to prepare for roasting the chickpeas.
2. Roast Chickpeas: In a small mixing bowl, toss the rinsed and dried chickpeas with grape seed or avocado oil, then add cumin, garlic powder, sea salt, black pepper, smoked paprika, coriander, and cinnamon. Spread the seasoned chickpeas evenly on the prepared baking sheet. Bake for 25 minutes or until the chickpeas are slightly crispy and golden brown. Let cool slightly, then taste and adjust seasonings if desired by adding a bit more sea salt, cumin, or garlic powder.
3. Prepare Sauce: While the chickpeas roast, combine hummus, lemon juice, dried dill, and minced garlic in a mixing bowl. Whisk thoroughly until combined. Add water or unsweetened almond milk gradually, about 2-3 tablespoons, to thin the sauce to a pourable consistency.
4. Adjust Sauce Seasonings: Taste the sauce and adjust the flavors as needed. Add more garlic for pungency, salt for savoriness, lemon juice for brightness, or dill for herbaceous intensity. The sauce should balance creamy, tangy, and herbaceous notes.
5. Assemble Sandwiches: Warm the vegan pita or flatbread by microwaving for 15 to 30 seconds or placing briefly in the still warm oven for 1 minute. Layer with desired amounts of roasted chickpeas, drizzle with the dill garlic sauce, and add optional sliced tomato, red onion, lettuce, or parsley for freshness. Add chili garlic sauce if you prefer extra heat.
6. Storage Tips: Serve fresh for best taste and texture. Leftover roasted chickpeas and sauce store well separately in airtight containers in the refrigerator for 3 to 4 days.

Notes

• For gluten-free options, use certified gluten-free pita or flatbread.
• You can substitute tahini for hummus in the sauce if preferred.
• Adjust the amount of oil and spices on chickpeas according to taste and desired crispiness.
• Add fresh vegetables like cucumber or pickles for extra crunch and flavor.
• The chickpeas can be roasted in larger batches and stored for quick meals.
• If you want more heat, increase chili garlic sauce or add fresh chili slices.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Sandwich
• Method: Baking
• Cuisine: Middle Eastern

Keywords: chickpea shawarma, vegan sandwich, roasted chickpeas, Middle Eastern sandwich, plant-based shawarma, hummus sauce, easy vegan lunch