Good Karma Schawarma Wraps
Elevate your lunch game with these vibrant and satisfying Good Karma Schawarma Wraps! Packed with crispy roasted chickpeas coated in a fragrant blend of cumin, coriander, smoked paprika, turmeric, and garlic, this plant-based recipe delivers bold Middle Eastern-inspired flavors in every bite. Fresh tomatoes, cucumbers, and red onion add a refreshing crunch, while a drizzle of creamy, garlicky tahini sauce ties everything together in a perfectly soft flatbread or pita. Ready in just 25 minutes, these wraps are an easy, nutritious, and customizable meal option. Whether you're looking for a quick weeknight dinner or a flavorful meal prep idea, this vegan-friendly shawarma recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 cups Canned chickpeas
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Turmeric
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 large Lettuce leaves
- 1 cup Tomatoes, diced
- 1 cup Cucumber, diced
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Tahini
- 2 tablespoons Lemon juice
- 2 tablespoons Water
- 1 Garlic clove, minced
- 4 pieces Flatbreads or pita bread
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Rinse and drain the chickpeas, then pat them dry with a clean kitchen towel.
In a medium bowl, toss the chickpeas with olive oil, ground cumin, ground coriander, smoked paprika, turmeric, garlic powder, salt, and black pepper until evenly coated.
Spread the spiced chickpeas out on the prepared baking sheet in a single layer. Roast in the preheated oven for 10-12 minutes, stirring halfway through, until they turn crispy and golden brown.
While the chickpeas are in the oven, prepare the tahini sauce by whisking together tahini, lemon juice, water, and minced garlic in a small bowl until smooth and creamy. Add a pinch of salt if needed.
Lay the flatbreads or pita bread on a clean surface. If desired, warm them in a dry skillet or in the oven for a few minutes.
Assemble the wraps by layering lettuce leaves, roasted chickpeas, diced tomatoes, diced cucumber, and sliced red onion in the center of each flatbread.
Drizzle a generous amount of the tahini sauce over the filling.
Fold in the sides of the flatbread and roll tightly like a burrito to enclose the filling.
Serve immediately, garnished with freshly chopped parsley or a sprinkle of smoked paprika, if desired.
Nutrition Facts
Calories |
1595 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.7 g | 98% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3333 mg | 145% | |
| Total Carbohydrate | 185.8 g | 68% | |
| Dietary Fiber | 38.0 g | 136% | |
| Total Sugars | 31.2 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4983 mg | 383% | |
| Iron | 21442.9 mg | 119127% | |
| Potassium | 2608 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
