Go Back
–+ servings
A pita wrap filled with roasted chickpeas, lettuce, red cabbage, tomato slices, and a drizzle of white sauce, resting on parchment paper—this delicious Vegan Shawarma offers a fresh and flavorful twist on a classic favorite.
Print Recipe

Chickpea Shawarma Wraps with Garlic Yogurt Sauce

This chickpea shawarma is crispy, warmly spiced and perfect for piling into flatbreads with garlicky yogurt sauce. One sheet pan and ready in 35 minutes!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Dishes, Sandwiches and Wraps
Cuisine: Mediterranean, Turkish
Diet: Gluten Free, Halal, Hindu, Kosher, Low Lactose, Vegan, Vegetarian
Keyword: chickpea sandwich, chickpea shawarma, chickpea wraps
Servings: 4 servings
Author: Sarah Bond

Ingredients

Spiced Chickpeas

  • 2 15-oz cans chickpeas drained, 425 g cans
  • 2 Tbsp olive oil 30 mL
  • 1 Tbsp smoked paprika
  • 1 tsp each cumin, coriander, garlic powder, cinnamon, salt, turmeric

Garlic Sauce

  • ½ cup plain Greek yogurt can use vegan, 120 g
  • 3 cloves garlic minced
  • 1 Tbsp lemon juice 15 mL
  • 1 Tbsp tahini 15 g
  • Pinch of salt

To Serve

Instructions

  • Prep: Preheat oven to 400°F (204°C). Drain and pat dry 2 15-oz cans chickpeas using paper towels.
    A pile of chickpeas spread on a paper towel-lined tray, placed on a green and white checkered tablecloth.
  • Bake: Transfer chickpeas to a large rimmed baking sheet and drizzle with 2 Tbsp olive oil, tossing to coat. Bake for 25 to 35 minutes or until crispy and golden brown.
    Roasted chickpeas spread on a parchment-lined baking tray, viewed from above, on a checkered tablecloth.
  • Spices: When chickpeas are finished and while they're still piping hot, sprinkle all of the spices over the chickpeas on the pan and toss to evenly coat.
    Roasted chickpeas coated in spices are spread on parchment paper on a baking tray, resting on a green and white checkered surface.
  • Sauce: Stir together all garlic sauce ingredients.
    A white bowl with yogurt, minced garlic, tahini, and honey sits on a green checkered tablecloth, surrounded by a whisk, citrus juicer, and small glass bowl.
  • Assemble: Spread sauce onto flatbreads, topping with chickpeas and desired veggies.
    Flatbread topped with sliced tomato, arugula, purple cabbage, roasted chickpeas, and a white sauce on a tray. Other ingredients and flatbread are arranged around it.

Notes

Pita Tip: I like to wrap the pita in a damp paper towel and microwave for 10 to 20 seconds to make them pliable.
Store the spiced chickpeas and the yogurt sauce separately in airtight containers in the fridge for up to four days. Reheat the chickpeas in the oven at 400°F for five to eight minutes or in the air fryer for three to four minutes to restore the crispiness. The microwave works but makes them soft. Don't store assembled flatbreads — they go soggy quickly.
Can I make this in the air fryer? Yes. Cook the dried chickpeas at 400°F for 12 to 15 minutes, shaking the basket halfway through, until golden and crispy. Toss with the spice blend immediately out of the air fryer just as you would the oven version. The result is slightly crispier than the oven version and faster.
Can I use this as a bowl instead of a wrap? Yes, and it's excellent that way. Serve the spiced chickpeas over a grain base like my bulgur salad with feta and pomegranate or plain cooked farro, then spoon the yogurt sauce over the top and add the same toppings you'd use in the wrap.
QR Code linking back to recipe