Vegetarian Chicken Shawarma Sandwich
Delight in the bold, aromatic flavors of this Vegetarian Chicken Shawarma Sandwich, a plant-based twist on a Middle Eastern classic. Featuring perfectly spiced chickpeas, cooked to golden perfection with a medley of cumin, coriander, paprika, and turmeric, this sandwich is a flavor-packed experience. The chickpeas are complemented by a creamy, tangy tahini-yogurt sauce made with fresh lemon juice and garlic, bringing an irresistible zest to every bite. Crisp cucumber, juicy tomato, and sharp red onion add refreshing crunch, while a sprinkle of fresh parsley ties it all together. Wrapped in warm, soft pita bread, this easy-to-make recipe is ready in just 35 minutes, making it the perfect quick meal for vegetarians and shawarma lovers alike. It’s a wholesome, satisfying option for lunch, dinner, or meal prep!
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Recipe Information
Ingredients
- 400 grams Canned chickpeas
- 2 tablespoons Olive oil
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Paprika
- 0.5 teaspoon Turmeric
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 120 grams Plain yogurt
- 2 tablespoons Tahini
- 1 tablespoon Lemon juice
- 1 Garlic clove, minced
- 1 medium Cucumber, sliced
- 1 large Tomato, sliced
- 0.5 medium Red onion, thinly sliced
- 4 large Pita breads
- 2 tablespoons Fresh parsley, chopped
Instructions
Drain and rinse the canned chickpeas thoroughly. Pat them dry with a clean kitchen towel.
In a medium mixing bowl, combine the chickpeas with olive oil, cumin, coriander, paprika, turmeric, garlic powder, salt, and black pepper. Mash lightly with a fork or a potato masher leaving some chickpeas whole for texture.
Heat a non-stick skillet over medium heat and add the seasoned chickpeas. Cook for about 8-10 minutes, stirring occasionally, until they become golden and slightly crispy.
While the chickpeas are cooking, prepare the tahini sauce. In a small bowl, whisk together the yogurt, tahini, lemon juice, and minced garlic until smooth. Adjust seasoning with salt to taste.
Warm the pita breads in a dry pan or in the oven until soft and pliable.
To assemble the sandwiches, spread a generous spoonful of tahini sauce over the warm pita bread. Layer with the cooked chickpea mixture, adding sliced cucumber, tomato, and red onion.
Sprinkle chopped parsley over the top for a fresh burst of flavor.
Wrap the pita around the fillings and serve immediately.
Nutrition Facts
Calories |
1688 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.0 g | 79% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3782 mg | 164% | |
| Total Carbohydrate | 235.0 g | 85% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 34.6 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 2877 mg | 221% | |
| Iron | 10730.2 mg | 59612% | |
| Potassium | 2557 mg | 54% | |
*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.
