Chickpea Shawarma Pita

18 30 552
Ingredients Minutes Calories
Prep Cook Servings
5 min 25 min 2
Chickpea Shawarma Pita
Health Rating
A delicious high protein vegetarian shawarma, with or without the grains!


1 can (15oz) Chickpeas, canned, drained (rinsed, patted dry)
1 tbsp Avocado oil
1 tsp Cumin
1 tsp Garlic powder
1/2 tsp Salt and pepper
1/2 tsp Paprika
1 dash Coriander, ground
1 dash Cinnamon
1/4 cup Hummus (for sauce)
1/2 whole lemon(s) Lemon juice (for sauce)
3/4 tsp Dill, dried (for sauce)
3 clove(s) Garlic (minced, for sauce)
3 tbsp Almond milk, unsweetened (for sauce)
1 pinch Sea salt (to taste, for sauce)
1/2 medium Tomato (sliced, for topping)
2 leaf Lettuce, romaine (chopped, for topping)
2 tsp Chili garlic sauce (for topping, optional)
2 medium pita Pita bread, whole-wheat (optional)


  1. Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper.
  2. In a small mixing, bowl toss rinsed and dried chickpeas with oil and spices and spread on a baking sheet.
  3. Bake for 25 minutes, or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired 
  4. 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 
  5. 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. 
  6. To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still-warm oven for 1 minute) and top with the desired amount of chickpeas, sauce, and vegetables of choice.


Nutrition Facts

Per Portion

Calories 552
Calories from fat 158
Calories from saturated fat 18.3
Total Fat 17.5 g
Saturated Fat 2.0 g
Trans Fat 0
Polyunsaturated Fat 4.8 g
Monounsaturated Fat 7.8 g
Cholesterol 0
Sodium 1227 mg
Potassium 615 mg
Total Carbohydrate 85 g
Dietary Fiber 20.4 g
Sugars 10.7 g
Protein 23.4 g

Dietary servings

Per Portion

Grain 1.3
Meat Alternative 1.4
Vegetables 2.4

Energy sources