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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
