Weeknight recipe · about 25 minutes
Chickpea Shawarma Pitas
25 minSheet panPita night
Crisp spiced chickpeas, cucumber, tomato, and lemony tahini in warm pitas.
Ingredients
Chickpeas2 cans
Pita bread4
Cucumber1
Tomatoes2
Lemon1
Tahini1/4 cup
Olive oil1 tbsp
Paprika1 tsp
Cumin1/2 tsp
Steps
- Heat the oven to 425°F. Drain and rinse the chickpeas, then dry them well with a towel so they roast instead of steaming.
- Toss the chickpeas with olive oil, paprika, garlic powder, cumin, and a pinch of salt; spread them on a sheet pan in a single layer.
- Roast 18-20 minutes, shaking the pan once, until the chickpeas are lightly crisp on the outside but still tender inside.
- While they roast, dice the cucumber and tomato into bite-size pieces and squeeze half the lemon over them with a pinch of salt.
- Stir tahini with the remaining lemon juice and 2-3 tbsp warm water until it turns into a pourable sauce. Add water slowly so it does not get too thin.
- Warm the pitas in the oven for the last 2 minutes or in a dry skillet for about 30 seconds per side.
- Fill the pitas with chickpeas, cucumber, tomato, and tahini sauce. Keep the sauce on the side for anyone who wants a lighter pita.
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