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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.
Course Main Course
Cuisine Mediterranean
Keyword healthy spiced chickpea pita, mediterranean chickpea wraps, tahini yogurt sauce for wraps
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Calories 468kcal

Equipment

  • Large rimmed baking sheet
  • Parchment paper
  • Small bowl (for spice blend)
  • Medium bowl (for chickpeas)
  • Small bowl (for tahini cream)
  • Whisk

Ingredients

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
  • tsp cayenne pepper

For the Crispy Shawarma Chickpeas:

  • 2 15-ounce cans low-sodium chickpeas, rinsed, drained, and patted thoroughly dry
  • 2 tbsp extra virgin olive oil

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
  • 1 cup packed fresh mint leaves

Instructions

  • Pre-Heating and Spice Synthesis: Preheat your oven to 425°F (220°C) and position a rack in the center. Line a large, rimmed baking sheet with parchment paper. In a small bowl, whisk together the smoked paprika, coriander, cumin, turmeric, cinnamon, allspice, and cayenne pepper to create the shawarma spice blend. Set aside.
  • The Initial Crisp: In a medium bowl, combine the thoroughly dried chickpeas with the extra virgin olive oil, tossing gently to ensure every chickpea is lightly coated. Spread the chickpeas in a single, even layer on the prepared baking sheet. Roast for 15 minutes, until they begin to feel firm and look golden.
  • Aromatic Infusion: Remove the baking sheet from the oven. Sprinkle 2 tablespoons of the prepared shawarma spice blend over the hot chickpeas. Toss directly on the pan to coat them evenly. Return the pan to the oven and roast for an additional 8-10 minutes, or until the chickpeas are crispy and the spices are deeply fragrant.
  • Crafting the Garden Medley: While the chickpeas finish roasting, prepare your fresh components. In a medium bowl, combine the diced English cucumber, quartered cherry tomatoes, diced red bell pepper, and thinly sliced red onion.
  • Whipping the Lemon-Tahini Cream: In a small bowl, whisk together the non-fat Greek yogurt, tahini, lemon juice, lemon zest, and minced garlic. Gradually whisk in the water, 1 tablespoon at a time, until the sauce reaches a smooth, drizzlable consistency. Season with a few grinds of black pepper.
  • Final Assembly and Serving: Warm the whole-wheat pitas briefly in the oven or toaster until soft and pliable. Carefully cut the top off each pita to form a pocket. To assemble, spread a generous layer of low-sodium hummus inside each pocket. Fill with a scoop of the crispy shawarma chickpeas, a spoonful of the garden medley, and a few fresh mint leaves. Finish with a generous drizzle of the 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 Information

(per pocket, approximately)
  • Calories: 468
  • Total Fat: 19 g
  • Saturated Fat: 2.3 g
  • Sodium: 425 mg
  • Carbohydrates: 62 g
  • Dietary Fiber: 17.5 g
  • Sugars: 8 g (all naturally occurring)
  • Added Sugars: 0 g
  • Protein: 19 g