Recipe courtesy of Alex Caspero
Chickpea Shawarma Pitas with Hummus-Dill Dressing
- Level: Easy
- Yield: 4 pita sandwiches, 3/4 cup hummus dressing
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- Nutritional Analysis
- Per Serving
- Calories
- 342
- Total Fat
- 7.4 grams
- Saturated Fat
- 0.6 grams
- Cholesterol
- 0 milligrams
- Sodium
- 561 milligrams
- Carbohydrates
- 62 grams
- Dietary Fiber
- 8.2 grams
- Protein
- 13.4 grams
- Sugar
- 3 grams
- Total: 50 min
- Active: 25 min
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
- 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.