Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Mediterranean Spiced Chickpea Pockets with Lemon-Tahini Cream

A vibrant, heart-healthy reinvention of a street-food classic. Crispy, aromatic chickpeas are tossed in a salt-free shawarma spice blend and nestled in whole-wheat pockets with a fresh garden medley and a luscious Lemon-Tahini Cream. This recipe is engineered for maximum flavor and fiber, proving that satisfying meals can also be exceptionally good for you.

  • Total Time45 minutes
  • Yield6 servings 1x

Ingredients

Scale

For the Shawarma Spice Blend (makes extra):

  • 2 tbsp smoked paprika
  • 2 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tsp ground turmeric
  • ½ tsp ground cinnamon
  • ¼ tsp allspice
  • ⅛ tsp cayenne pepper

For the Crispy Shawarma Chickpeas:

For the Lemon-Tahini Cream:

  • ¾ cup non-fat plain Greek yogurt
  • 2 tbsp tahini
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small garlic clove (minced)
  • 3 tbsp water (or more to thin)
  • Freshly ground black pepper (to taste)

For Assembly:

  • 6 6-inch 100% whole-wheat pitas
  • 1 cup low-sodium hummus
  • 1 large English cucumber (finely diced)
  • 2 cups cherry tomatoes (quartered)
  • 1 red bell pepper (finely diced)
  • ½ medium red onion (very thinly sliced)
  • ½ cup fresh mint leaves (finely chopped, plus extra leaves for garnish)

Instructions

  1. Preheat oven to 425°F (220°C) with a rack in the center. Line a large rimmed baking sheet with parchment. In a small bowl, whisk the smoked paprika, coriander, cumin, turmeric, cinnamon, allspice, and cayenne to make the shawarma spice blend.
  2. In a medium bowl, toss the dried chickpeas with the olive oil. Spread on the prepared sheet in a single layer. Roast 15 minutes, until starting to firm and turn golden.
  3. Remove pan; sprinkle 2 tbsp of the spice blend over the hot chickpeas and toss on the pan to coat. Roast 8–10 minutes more, until crisp and fragrant.
  4. Meanwhile, make the garden medley: in a medium bowl, combine the cucumber, tomatoes, red bell pepper, red onion, and ½ cup finely chopped fresh mint.
  5. Make the Lemon-Tahini Cream: in a small bowl, whisk the yogurt, tahini, lemon juice, lemon zest, and garlic. Whisk in water, 1 tbsp at a time, until smooth and drizzlable. Season with black pepper.
  6. Warm the pitas until soft. Cut the top off each to form a pocket. Spread a generous layer of hummus inside, add crispy chickpeas, a spoonful of the garden medley, and garnish with a few whole mint leaves. Finish with a generous drizzle of Lemon-Tahini Cream and serve immediately.

Notes

  • For the Crispiest Chickpeas: The key to a crispy result is ensuring your chickpeas are as dry as possible before tossing with oil. You can let them air-dry for 30 minutes after patting them with a towel for best results.
  • Dairy-Free & Vegan Option: To make the Lemon-Tahini Cream vegan, simply substitute the Greek yogurt with a plain, unsweetened dairy-free yogurt alternative, such as one made from almonds, cashews, or soy.
  • Spice Blend Storage: Store the leftover shawarma spice blend in a sealed, airtight container in a cool, dark place for up to 6 months. It’s fantastic on roasted vegetables, chicken, or fish.

Nutrition Facts (per pocket): Calories: 468 | Total Fat: 19 g (Saturated Fat: 2.3 g) | Sodium: 425 mg | Total Carbs: 62 g (Fiber: 17.5 g, Sugars: 8 g, Added Sugars: 0 g) | Protein: 19 g

These values are approximate and may vary based on ingredients and preparation. All sugars naturally occurring.

  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Calories: 468

Find it online: https://dailyzests.com/the-best-mediterranean-chickpea-wraps-with-lemon-tahini-sauce/