Chickpea Shawarma Sandwich by Minimalist Baker

Amazing, 30-minute Chickpea Shawarma Sandwich with spicy baked chickpeas, a creamy Garlic Dill sauce, and lots of fresh vegetables. A healthy, quick, and satisfying plant-based meal!

Original recipe

View on Minimalist Baker

Time

Prep: 5mins Cook: 25mins Total: 30mins

Nutrition

Calories
373 kcal
Carbohydrate content
64.4 g
Fat content
7.3 g
Fiber content
6.2 g
Protein content
12.6 g
Saturated fat content
0.8 g
Serving size
1 sandwiches
Sodium content
913 mg
Sugar content
3.5 g
Unsaturated fat content
5.39 g

Ingredients

Instructions

  1. Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if making larger batch) with foil or parchment paper.
  2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices* and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (I added a bit more sea salt, cumin and garlic powder for extra flavor).
  3. While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp as original recipe is written // adjust amount if altering batch size).
  4. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
  5. To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.
  6. Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.