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Description
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.
Ingredients
US|METRIC
2 SERVINGS
- 15 oz. chickpeas (rinsed, drained, and patted dry)
- 1 Tbsp. seed (grape, or avocado oil)
- 1 tsp. cumin
- 1 tsp. garlic powder
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1/2 tsp. smoked paprika
- 1/4 tsp. ground coriander
- 1/4 tsp. canela
- 1/4 cup hummus
- 1/2 lemon (1 tbsp)
- 3/4 tsp. dried dill
- 3 cloves garlic (minced)
- 3 Tbsp. water (or unsweetened almond milk to thin)
- pita (FOR SERVING: vegan, or flatbread)
- sliced tomato (FOR SERVING:)
- romaine lettuce (FOR SERVING:, or fresh parsley, chopped)
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Directions
- Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
- In a small mixing bowl toss rinsed and dried chickpeas with oiled spices and spread baking sheet. Bake for 25 minutes, or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired.
- While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill, and garlic to a mixing bowl and whisk to combine. Add enough water or almond milk to thin so it's pourable (about 2-3 tbsp).
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