Shawarma Spice (Makes Extra)

1 tablespoon ground coriander

1 tablespoon paprika

½ teaspoon ground cumin

½ teaspoon ground cinnamon

¼ teaspoon ground ginger

⅛ teaspoon cayenne pepper (adjust to taste)

Sea salt

Freshly ground black pepper

Roasted Chickpeas

2 (15-ounce) cans chickpeas, drained, rinsed, and dried well

1½ tablespoons extra-virgin olive oil

1–2 teaspoons shawarma spice blend (plus more after roasting)

Salt and pepper to taste

Zhoug (Spicy Green Sauce)

1 cup fresh cilantro leaves

2 tablespoons extra-virgin olive oil

1 jalapeño (seeded for less heat)

1 garlic clove

¼ teaspoon ground cumin

¼ teaspoon ground coriander

⅛ teaspoon sea salt

Freshly ground black pepper

Yogurt Sauce (Optional)

½ cup plain yogurt (Greek or regular)

½ tablespoon extra-virgin olive oil

½ tablespoon fresh lemon juice

¼ teaspoon salt

Freshly ground black pepper

(For a dairy-free option, substitute with tahini sauce.)

For Assembling the Wraps

4 whole wheat or regular pita breads, warmed

1 cup hummus

2 Persian cucumbers, thinly sliced

12 cherry tomatoes, quartered

Pickled red onions or thinly sliced red onion

Fresh mint leaves

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Roast the Chickpeas
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat the chickpeas completely dry using a kitchen towel. Transfer them to the baking sheet and toss with olive oil, shawarma spice, salt, and pepper.
Spread in a single layer and roast for 20–25 minutes, shaking the pan halfway through, until golden and slightly crisp. Remove from oven and sprinkle with an additional pinch of shawarma spice while still warm.
Prepare the Shawarma Spice
In a small bowl, mix coriander, paprika, cumin, cinnamon, ginger, cayenne, salt, and black pepper. Store leftovers in an airtight container for future use.
Make the Zhoug
Add cilantro, olive oil, jalapeño, garlic, cumin, coriander, salt, and black pepper to a food processor. Blend until smooth but slightly textured, similar to pesto. Taste and adjust seasoning if needed.
Set aside.
Make the Yogurt Sauce
In a small bowl, whisk together yogurt, olive oil, lemon juice, salt, and black pepper. Refrigerate until ready to use.
Assemble the Chickpea Shawarma Wraps
Warm the pita bread in a skillet or oven until soft and pliable.
Spread a generous layer of hummus across the center of each pita. Add roasted chickpeas, sliced cucumbers, tomatoes, onions, and mint leaves. Spoon small amounts of zhoug over the filling and drizzle with yogurt sauce.
Fold tightly and serve immediately.

For crispier chickpeas, roast an additional 5 minutes.
To make this recipe vegan, skip the yogurt sauce and use tahini or a plant-based yogurt alternative.
Store components separately for best texture if meal prepping.
Leftover zhoug can be used on grain bowls, roasted vegetables, sandwiches, or grilled tofu.
If you prefer less heat, reduce or remove the jalapeño seeds.