A delicious high protein vegetarian shawarma, with or without the grains!
Ingredients
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
1/4 tsp
Coriander, ground
1/4 tsp
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)
Instructions
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 a 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 whisking to combine. Add enough water or almond milk to thin so it’s pourable
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.
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.
