I’ve been eating shawarma in some form for years now.
In fact, one of my first dates with John was at a little Mediterranean cafe in Kansas. We ordered shawarma and fed each other bites between adoring glances.
Yes, we were that couple. That was also the day I discovered John’s preference for small bites and my overwhelming preference for big bites. I felt like he was slighting me all night. Don’t worry – lesson learned, the relationship survived.
Take note world (and husband): Give me a two-biter or things are gonna go down.
Shawarma is essentially defined as a roasted meat sandwich. Therefore, some people might say “chickpea shawarma” can’t even be a real thing.
To such people I say, “Go away, naysayer. Chickpeas are delicious and satisfying and I can make a shawarma sandwich out of them if I please.” Hmph.
- 1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
- 1 Tbsp (15 ml) grape seed or avocado oil
- 1 tsp each cumin and garlic powder
- 1/2 tsp each sea salt, black pepper, and smoked (or regular) paprika
- 1/4 tsp each ground coriander and cinnamon
GARLIC DILL SAUCE
- 1/4 cup (60 g) hummus (or tahini*)
- juice of 1/2 lemon (~1 Tbsp)
- 3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
- 3 cloves garlic, minced
- 2-3 Tbsp (30-45 ml) water or unsweetened almond milk to thin
- optional: Sea salt to taste (I didn’t need any)
- optional: Vegan pita or flatbread
- Sliced tomato
- Sliced red onion
- Romaine lettuce or fresh parsley, chopped
- optional: Chili garlic sauce (I like this one)
- 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 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).
- 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).
You can find complete recipes of this CHICKPEA SHAWARMA SANDWICH in minimalistbaker.com