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.
Recipe courtesy of Alex Caspero
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Chickpea Shawarma Pitas with Hummus-Dill Dressing
Total:
50 min
Active:
25 min
Yield:
4 pita sandwiches, 3/4 cup hummus dressing
Level:
Easy

Nutrition Info

Healthy
Total:
50 min
Active:
25 min
Yield:
4 pita sandwiches, 3/4 cup hummus dressing
Level:
Easy

Nutrition Info

Healthy

Ingredients

Chickpeas:
Hummus-Dill Dressing:
For serving:

Directions

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.

Spread on a rimmed baking sheet and roast until browned and slightly crispy, 25 to 30 minutes.  

Wrap the pitas in foil and place in the oven for the last 2 minutes of cooking to warm. 

For the hummus-dill dressing: Meanwhile, whisk together the hummus, lemon juice, dill and garlic. Thin with water, if needed, for desired consistency. 

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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