Vegan Chickpea Shawarma Wraps

$For these wraps, you need simple and fresh items. Here is what you will use: - 1 can (15 oz) chickpeas, drained and rinsed - 2 tablespoons olive oil - 4 large whole grain or pita wraps - 1 cup lettuce, chopped - 1 tomato, diced - 1/2 cucumber, sliced - 1/4 red onion, thinly sliced - 1/4 cup tahini sauce (store-bought or homemade) - Fresh parsley or cilantro for garnish Chickpeas are the star of this dish. They provide protein and texture. The wraps hold everything together and make it easy to eat. Spices add a lot of flavor to your wraps. Here’s what you’ll need: - 2 teaspoons ground cumin - 2 teaspoons ground coriander - 1 teaspoon smoked paprika - 1/2 teaspoon ground turmeric - 1/2 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste These spices bring warmth and depth. Cumin and coriander give a nice earthiness. Smoked paprika adds a hint of smokiness that lifts the chickpeas. Toppings make your wraps fun and colorful. Try these: - Extra chopped lettuce - Sliced radishes - Pickled vegetables - Avocado slices - Extra tahini sauce Feel free to mix and match toppings. Each adds its own flair to the wrap. You can also add more herbs for freshness. The right toppings can make your meal even more exciting! For the full recipe, check out the complete guide to Vegan Chickpea Shawarma Wraps. Start by gathering your ingredients. You need a can of chickpeas, some spices, and your wraps. Preheat your oven to 400°F (200°C). This helps the chickpeas roast nicely. Next, drain and rinse the chickpeas. This step is key to remove any canning liquid. Spread them out on a baking sheet lined with parchment paper. This keeps them from sticking. In a small bowl, mix the olive oil with the spices. You’ll use cumin, coriander, smoked paprika, turmeric, and cayenne pepper. Add salt and pepper to taste. This mixture brings out all the flavors. Drizzle it over the chickpeas. Toss them well so they get coated evenly. Roast the chickpeas in the oven for 20 to 25 minutes. Shake the pan halfway through. This ensures they cook well and get crispy. Once golden brown and crunchy, take them out and let them cool a bit. Now it’s time to assemble your wraps. Lay out your whole grain or pita wraps on a clean surface. Start with a layer of chopped lettuce. Then, add diced tomatoes, cucumber slices, and thinly sliced red onion. These veggies add color and crunch. Next, pile on the roasted chickpeas. Drizzle some tahini sauce over everything. This adds a creamy texture. For a final touch, sprinkle fresh parsley or cilantro on top. Fold the sides of the wrap inward and roll tightly from the bottom. If you want a crispy finish, toast the wraps in a hot skillet for 1 to 2 minutes on each side. Enjoy your Vegan Chickpea Shawarma Wraps! For the full recipe, see above. To get crispy roasted chickpeas, start with dry chickpeas. Drain and rinse your chickpeas well. Next, pat them dry with a towel. Moisture leads to sogginess. Once dry, toss them with olive oil and spices. Make sure they are well-coated. Spread them out on a baking sheet. Avoid crowding the pan. This allows hot air to circulate. Roast them at 400°F (200°C) for about 20-25 minutes. Shake the pan halfway through to brown them evenly. You want them golden and crunchy. When assembling your wraps, layer your ingredients smartly. Start with a base of lettuce. This helps catch any juices from the veggies. Add the chickpeas next, followed by tomatoes, cucumbers, and onions. Drizzle tahini sauce over everything. This adds creaminess and flavor. Be careful not to overfill. Leave some space at the edges to fold the wrap. Fold the sides over the filling first, then roll from the bottom. This keeps everything inside. If you want a crispy finish, toast the wraps in a hot skillet for a minute on each side. These wraps are great on their own, but you can elevate them. Serve with extra tahini sauce for dipping. A side of fresh veggies or a salad makes a nice touch. You could also add some pickled veggies for a tangy kick. For drinks, try a refreshing mint lemonade. It pairs well with the spices. If you want to impress guests, arrange the wraps on a platter with fresh herbs. It looks colorful and appetizing. For the full recipe, check out the main section. {{image_2}} You can switch up the wraps to suit your taste. Here are some fun ideas: - Lettuce Wraps: Use large lettuce leaves like romaine or butter lettuce for a low-carb option. - Gluten-Free Wraps: Look for gluten-free tortillas or wraps made from rice or corn. - Whole Wheat or Spinach Wraps: These add extra fiber and nutrients. They also bring a nice color. These options keep your meal fresh and exciting! Want to boost the protein in your chickpea shawarma wraps? Try these add-ins: - Quinoa: This super grain is a great source of protein. Cook it and mix it with the chickpeas for added texture. - Tofu: Crumbled or cubed tofu can add a nice bite. Marinate it in the same spices for great flavor. - Tempeh: This fermented soy product is rich in protein. Slice it thin and sauté it for a chewy texture. These choices not only enhance flavor but also make your meal more filling. The sauce can change everything! Here are some tasty sauce ideas: - Garlic Sauce: Blend garlic, lemon juice, and olive oil for a zesty kick. - Spicy Sriracha Sauce: Mix sriracha with vegan mayo for a creamy and spicy dip. - Cilantro Lime Dressing: Blend fresh cilantro, lime juice, and olive oil for a refreshing twist. These sauces can make each wrap unique. Experiment and find your favorite! You can find the full recipe to get started on your delicious journey. To store leftover wraps, wrap each one in foil or plastic wrap. This keeps them fresh. Place the wraps in an airtight container. Store them in the fridge for up to three days. If you want a quick snack, make sure they are easy to grab. When you're ready to eat, reheat the wraps. You can use a skillet or an oven. For the skillet, heat it over medium heat. Place the wrap in the skillet and heat for about 2-3 minutes on each side. If using the oven, preheat it to 350°F (175°C). Wrap the shawarma in foil and heat for about 10 minutes. This makes the wrap warm and crispy. You can freeze these wraps for later use. Wrap each one tightly in plastic wrap, then place them in a freezer bag. Make sure to remove as much air as possible. These wraps can last in the freezer for up to three months. When you want to eat, thaw them in the fridge overnight. Reheat as mentioned earlier. Enjoy the flavors any time! Yes, you can use canned chickpeas! They save time and are easy to use. Just drain and rinse them before cooking. Canned chickpeas are soft, so they blend well with spices. This makes them perfect for roasting. If you don’t have tahini, you can try other options. Sunflower seed butter works well. You can also use almond butter or peanut butter. For a lighter choice, mix Greek yogurt with lemon juice. Each option adds a unique flavor. Experiment to find your favorite! To spice up your shawarma wraps, add more cayenne pepper. You can also use hot sauce or chili flakes for heat. Another option is to add sliced jalapeños for a fresh kick. Adjust the spice to fit your taste. Enjoy the heat! In this post, we explored vegan chickpea shawarma wraps, covering ingredients, preparation, and tips. We shared how to roast chickpeas for a crispy texture and suggested tasty toppings and sauces. With options for wraps and protein, these meals are fun and flexible. Store leftovers easily or prep them for later. Enjoying a healthy dish has never been simpler. Make these wraps your own, and savor every bite. You’ll soon find this recipe a favorite in your kitchen.$

Discover the deliciousness of Vegan Chickpea Shawarma Wraps, a quick and nutritious option for any meal! Packed with flavor from roasted chickpeas and topped with fresh veggies and tahini sauce, these wraps are perfect for a satisfying lunch or dinner. In just 40 minutes, you can create a delightful dish that is both healthy and easy to make.

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Ingredients

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons olive oil

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon smoked paprika

1/2 teaspoon ground turmeric

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and pepper to taste

4 large whole grain or pita wraps

1 cup lettuce, chopped

1 tomato, diced

1/2 cucumber, sliced

1/4 red onion, thinly sliced

1/4 cup tahini sauce (store-bought or homemade)

Fresh parsley or cilantro for garnish

Instructions

Preheat your oven to 400°F (200°C).

Spread the rinsed chickpeas on a baking sheet lined with parchment paper.

In a small bowl, mix the olive oil, cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and pepper until combined.

Drizzle the spice mixture over the chickpeas and toss to ensure they are evenly coated.

Roast the chickpeas in the oven for 20-25 minutes, or until they’re slightly crispy and golden brown, shaking the pan halfway through.

While the chickpeas are roasting, prepare your wraps. Lay out the whole grain or pita wraps on a clean surface.

Once the chickpeas are done, layer a generous amount of chopped lettuce, diced tomatoes, cucumber slices, and red onion on each wrap.

Add a heaping spoonful of roasted chickpeas over the veggies.

Drizzle tahini sauce over the top of the chickpeas and veggies.

Optional: sprinkle fresh parsley or cilantro over the filling for added flavor and presentation.

Carefully fold the sides of the wrap inward and roll it tightly from the bottom to secure the filling.

If desired, toast the wraps in a hot skillet for 1-2 minutes on each side for a crispy finish.

Prep Time: 15 mins | Total Time: 40 mins | Servings: 4

- Presentation Tips: Cut the wraps in half and serve on a platter with extra tahini sauce on the side for dipping. Garnish with parsley or cilantro for a vibrant touch!