Chickpea shawarma hummus wrap
Packed with veggies, chickpeas and spice, this wrap beckons the flavors of the popular meaty street food, but without the meat.
- 15 ounces canned chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon paprika
- 1/4 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/3 cup sour cream
- Juice of 1/2 lemon
- 1 tablespoon minced dill
- 3 cloves garlic, minced
- 8 ounces hummus
- 4 flatbreads
- 1 cup chopped tomatoes
- 1/2 cup chopped onion
- 1/4 cup chopped cilantro
- 4 ounces romaine lettuce
Sour cream sauce
Preheat oven to 400 degrees. Also line a medium baking sheet with parchment paper.
Add the chickpeas to a mixing bowl. Add in the oil and mix until they are fully coated. Add the spices and mix again until coated.
Lay the chickpeas out on the baking sheet in a single layer. Bake for about 25 minutes, or until they are crispy.
While the chickpeas are roasting, prepare the dill sauce. Whisk together the sour cream, lemon juice, dill and garlic.
Wrap the flatbread in aluminum foil and place it in the oven after the chickpeas have roasted. Warm the bread for 5-10 minutes.
To serve, take the flatbread out of the oven. Divide the hummus between the four pieces, spreading it into an even layer. Top with chopped cilantro, roasted chickpeas, tomatoes, onion and lettuce. Top it off with drizzles of the dill sauce.
This recipe is best enjoyed fresh, but the chickpeas and sauce keep for about 4 days.