Vegan Durum Kebab
Indulge in the irresistible flavors of this Vegan Durum Kebab, a plant-based twist on the beloved Middle Eastern street food. Packed with spiced chickpeas infused with cumin, smoked paprika, and garlic, this recipe delivers bold, hearty flavors in every bite. Fresh veggies like crisp cucumber, juicy tomato, and vibrant bell peppers add a medley of textures, while a creamy vegan garlic-yogurt sauce ties everything together. Wrapped in warm, soft durum flatbreads, these kebabs are perfect for a quick, wholesome meal or a satisfying on-the-go lunch. Ready in just 25 minutes, this recipe is not only vegan-friendly but also high in protein, loaded with veggies, and fully customizable to your spice preferences. Keywords: vegan durum kebab, plant-based kebab, chickpea kebab, easy vegan dinner, Middle Eastern street food.
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Recipe Information
Ingredients
- 400 grams Canned chickpeas, drained and rinsed
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
- 0.5 whole Red onion, thinly sliced
- 1 whole Tomato, diced
- 0.5 whole Cucumber, sliced
- 1 whole Bell pepper, thinly sliced
- 0.25 cup Fresh parsley, chopped
- 0.5 cup Vegan yogurt
- 1 whole Garlic clove, minced
- 0.25 teaspoon Salt
- 4 pieces Durum flatbreads or wraps
- To taste Hot sauce (optional)
Instructions
In a large bowl, combine the drained chickpeas, olive oil, cumin, coriander, smoked paprika, garlic powder, salt, black pepper, and lemon juice. Toss until the chickpeas are evenly coated with the spices.
Heat a large skillet over medium heat. Add the spiced chickpeas and cook for about 8-10 minutes, stirring occasionally, until they are lightly browned and heated through.
While chickpeas are cooking, prepare the yogurt sauce by mixing the vegan yogurt, minced garlic, and salt in a small bowl. Stir until well combined and set aside.
Once the chickpeas are done, warm the durum flatbreads or wraps in the skillet for a minute or two on each side until soft and pliable.
To assemble the kebabs, lay a flatbread on a clean surface. Spread a generous spoonful of the yogurt sauce onto the center of the flatbread.
Top with a handful of the cooked chickpeas followed by slices of red onion, diced tomato, cucumber, and bell pepper. Sprinkle with chopped parsley.
Add hot sauce if desired, then fold in the sides of the flatbread and roll it up tightly to enclose the filling.
Repeat the assembly process with the remaining flatbreads and ingredients. Slice the durums in half for easy serving.
Serve the vegan durums immediately, enjoying them warm with extra yogurt sauce on the side if desired.
Nutrition Facts
Calories |
1591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4381 mg | 190% | |
| Total Carbohydrate | 248.8 g | 90% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 41.1 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 585 mg | 45% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 2697 mg | 57% | |
*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.
