This chickpea shawarma wrap is a staple in my kitchen because it’s quick to make, deeply flavorful, and always satisfying. I love how the spices fill the kitchen with a warm, inviting aroma as the chickpeas roast. The wraps come together easily, making them perfect for busy weeknights or casual gatherings.

I usually serve these wraps for lunch or a light dinner, often with a side of crunchy salad or pickles. The combination of spiced chickpeas, crisp vegetables, and creamy tahini sauce hits all the right notes—savory, tangy, and fresh. The chickpeas have a slightly crisp exterior and a tender center, which makes every bite interesting.

What makes this recipe special is its flexibility. I can use whatever veggies I have on hand, and the wraps are just as good warm or at room temperature. The leftovers also pack well for lunch the next day, making this a reliable option for meal prep.

The flavors are bold but balanced, and the wraps are hearty without being heavy. It’s one of those recipes I return to again and again because it never disappoints.

Quick Facts

Why You’ll Love It

This chickpea shawarma wrap is a weeknight favorite thanks to its bold flavors, ease, and versatility. It’s filling, plant-based, and comes together quickly, making it ideal for busy days or meal prep. The combination of spiced chickpeas, fresh veggies, and creamy sauce delivers a satisfying, well-balanced meal.

• Ready in under 40 minutes
• Uses pantry staples and fresh veggies
• Customizable with your favorite toppings
• Great for meal prep or packed lunches
• Naturally vegetarian and can be made vegan
• Big on flavor, minimal fuss

Ingredients

The ingredient list is straightforward and relies on pantry basics plus a few fresh items. Canned chickpeas are the star, tossed in a blend of shawarma-inspired spices and roasted until crisp. For the wraps, I use pita or flatbread, fresh vegetables, and a quick tahini sauce for creaminess.

• 2 (15-oz) cans chickpeas, drained and rinsed
• 2 tbsp olive oil
• 1 1/2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1/2 tsp ground turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large pita breads or flatbreads
• 1 cup shredded lettuce
• 1 cup diced cucumber
• 1 cup diced tomato
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• For the tahini sauce:
• 1/3 cup tahini
• 2 tbsp lemon juice
• 2 tbsp water (plus more as needed)
• 1 small garlic clove, grated
• Pinch of salt

Step-by-Step Instructions

This recipe comes together in a few simple steps: roast the chickpeas, prep the veggies and sauce, then assemble. Roasting the chickpeas brings out their flavor and gives them a satisfying texture. Assembly is flexible—set out all the components and let everyone build their own wrap.

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Pat the chickpeas dry with a clean towel. Transfer to a bowl and toss with olive oil, cumin, smoked paprika, coriander, garlic powder, turmeric, cayenne (if using), salt, and black pepper.
3. Spread the seasoned chickpeas on the prepared baking sheet in a single layer.
4. Roast for 20 minutes, shaking the pan halfway through, until the chickpeas are golden and slightly crisp.
5. While the chickpeas roast, prepare the tahini sauce: In a small bowl, whisk together tahini, lemon juice, water, grated garlic, and a pinch of salt. Add more water, 1 teaspoon at a time, until the sauce is creamy but pourable.
6. Prep the vegetables: shred the lettuce, dice the cucumber and tomato, thinly slice the red onion, and chop the parsley.
7. Warm the pita or flatbread briefly in a dry skillet or microwave until pliable.
8. To assemble, spread a generous spoonful of tahini sauce on each bread. Top with roasted chickpeas, lettuce, cucumber, tomato, red onion, and parsley.
9. Drizzle with more tahini sauce and wrap tightly. Serve immediately.

Chef Tips

A few small adjustments can help you get the most out of this recipe. Roasting the chickpeas until just crisp keeps them from drying out, and prepping all the fillings ahead makes assembly fast. Don’t skip the tahini sauce—it brings everything together.

• Dry chickpeas well before roasting for best texture.
• Adjust spice level by adding more or less cayenne.
• Use parchment for easy cleanup and even roasting.
• Slice veggies thinly for easier wrapping.
• Double the tahini sauce if you like extra drizzle.
• Serve wraps immediately for best texture.

Substitutions

This recipe is flexible and adapts well to what you have on hand. You can swap out spices, veggies, or even the sauce to suit your taste or pantry. Here are a few easy substitutions to try.

• Use white beans or black beans instead of chickpeas.
• Swap tahini sauce for plain yogurt or a dairy-free yogurt.
• Try spinach, arugula, or coleslaw mix instead of lettuce.
• Use naan, tortillas, or lavash if you don’t have pita.
• Add pickled onions or olives for extra tang.
• Replace parsley with cilantro or mint.

Storage & Reheating

This recipe is great for meal prep—just store the components separately for best results. The chickpeas and sauce keep well, making it easy to assemble fresh wraps later. Avoid assembling wraps in advance to prevent sogginess.

• Store roasted chickpeas in an airtight container in the fridge for up to 4 days.
• Tahini sauce keeps refrigerated for up to 1 week.
• Chopped veggies can be stored separately for 2-3 days.
• Reheat chickpeas in a skillet or oven to restore crispness.
• Assemble wraps just before serving for best texture.

Perfect Pairings

These wraps pair well with a range of sides and drinks. I like to serve them with crunchy salads or tangy pickles to balance the warm spices. A refreshing drink or a simple soup rounds out the meal.

• Crisp cucumber-tomato salad with lemon
• Pickled turnips or red onions
• Chilled mint lemonade or light white wine
• Roasted sweet potato wedges

FAQs

Here are answers to some common questions about making chickpea shawarma wraps. These tips should help you get the best results, even if you’re new to this style of cooking.

Nutritional Note

Nutrition will vary based on bread and toppings, but each wrap is roughly 400–450 calories with a good balance of protein, fiber, and healthy fats.