Recipe courtesy of Alex Caspero

Chickpea Shawarma Pitas with Hummus-Dill Dressing

Covered in spices and roasted to crispy perfection, chickpeas are a natural swap in these Mediterranean-inspired shawarma pitas. For a "cook once, eat twice" approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing.
  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 4 pita sandwiches, 3/4 cup hummus dressing
  • Nutrition Info
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Ingredients

Chickpeas:

2 cups cooked or canned chickpeas, patted dry

1 tablespoon olive oil 

1/2 teaspoon ground cumin

1/4 teaspoon ground coriander

1/4 teaspoon paprika

1/8 teaspoon cayenne pepper

1/8 teaspoon ground cinnamon

Kosher salt and freshly ground black pepper  

4 pocketless pitas 

Hummus-Dill Dressing:

1/2 cup hummus

1/8 cup lemon juice

2 tablespoons freshly chopped dill 

1 clove garlic, minced

For serving:

1/2 English cucumber, halved lengthwise and cut into 1/4-inch-thick half-moons

2 cups shredded romaine lettuce

1 large tomato, sliced thin

1/3 cup thinly sliced red onion

Directions

  1. For the chickpeas: Preheat the oven to 425 degrees F. Combine the chickpeas, olive oil, cumin, coriander, paprika, cayenne pepper, cinnamon and a pinch each of salt and pepper in a large bowl. Toss to coat.
  2. Spread on a rimmed baking sheet and roast until browned and slightly crispy, 25 to 30 minutes.  
  3. Wrap the pitas in foil and place in the oven for the last 2 minutes of cooking to warm. 
  4. For the hummus-dill dressing: Meanwhile, whisk together the hummus, lemon juice, dill and garlic. Thin with water, if needed, for desired consistency. 
  5. For serving: Divide the cucumber, lettuce, tomato and red onion among the pitas and top with chickpeas. Drizzle with hummus dressing, wrap pitas around the filling and serve. 
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