Chickpea Shawarma Wrap

A classic vegan chickpea shawarma utilizes a robust blend of Middle Eastern spices including ground cumin, smoked paprika, turmeric, coriander, and garlic powder. These spices are mixed with olive oil and lemon juice to create a rich marinade that coats the chickpeas. The chickpeas are then roasted in the oven at 400 degrees Fahrenheit until slightly crispy on the outside.

The most popular and authentic sauces to use are a rich, emulsified garlic sauce known as toum, or a creamy tahini sauce thinned with lemon juice and warm water. For a fully plant-based wrap, the tahini sauce is typically the easiest to prepare from scratch. Many recipes also incorporate a fiery element like a homemade zhug or a drizzle of sriracha.

To avoid tearing, warm the pita bread in a dry skillet or microwave for a few seconds before assembling to make it pliable. When loading the wrap, avoid overfilling it with too many wet ingredients like tomatoes and pickles. Roll the pita tightly from one end to the other, and you can wrap the bottom half in aluminum foil to hold its shape.

Yes, canned chickpeas (also known as garbanzo beans) are the standard choice for this recipe and save hours of prep time. Be sure to drain and thoroughly rinse the canned chickpeas to remove the starchy aquafaba packing liquid before tossing them in the shawarma spices. They only need about 20 to 25 minutes in a hot oven to roast perfectly.