dinner · Lunch · vegan

Chickpea Shawarma Pita Sandwiches

1Can I just relax all day with a beauty enhancing cucumber face mask, in my pajamas, eating this shawarma, watching some aesthetically beautiful subtitled foreign movie that makes me want to jump on a plane and skip town for a few days?  I want old buildings and little cafes, beautiful languages that I don’t understand, sundresses, fruity drinks, warm breezy nights, and 9 hours of sleep …my mind is all over the place …

 

Chickpea Shawarma Pita Sandwiches:

Servings: 4

Time: 30 Minutes

INGREDIENTS:

Chickpea Ingredients:

1 can chickpeas, rinsed

1 Tbsp Olive Oil

1 clove garlic minced

1 tsp cumin

1 tsp smoked paprika

½ teaspoon coriander

½ teaspoon salt

Creamy Garlic Cucumber Dill Sauce Ingredients:

1/4 cup tahini

2 tbsp Lemon Juice

1 tsp dill

3 cloves garlic, minced

¼ cup of minced cucumber

½ tsp salt

Assembling Ingredients:

4 Pitas

1 Tomato Sliced

¼ red onion thinly sliced

DIRECTIONS:

Preheat your oven to 400 degrees F.  Place rinsed chickpeas on a medium sized baking sheet.  Pour olive oil over the chickpeas and toss.  Sprinkle the minced garlic and all the spices over the chickpeas and toss again.  Bake for 25 minutes.

While the chickpeas are roasting mix all sauce ingredients except for the minced cucumber in a bowl.  Once evenly mixed fold the minced cucumber into the sauce. Place sauce into the fridge until you’re ready to assemble the pita sandwiches.

Once the chickpeas are roasted, wrap the 4 pitas in a kitchen towel (or a paper towel) and microwave for 20 seconds.

To assemble, slather a few tablespoons of creamy garlic cucumber dill sauce onto a warmed pita and top with sliced red onion, tomato.  Next top with roasted chick peas.

Enjoy 🙂

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