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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
  • ⅛ 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
  • ½ cup fresh mint leaves finely chopped, plus extra leaves for garnish

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 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