Crispy Chickpea Shawarma Wraps with Tahini Yogurt

When I want lunch that feels exciting (not sad desk food), I make these crispy chickpea shawarma wraps. Roasting chickpeas with warm spices gives them that “street food” flavor and a crunchy bite that’s honestly addictive. Add fresh veggies and a creamy tahini yogurt drizzle, and suddenly lunch feels like something I’d order—except it’s cheaper and I know exactly what’s in it.

The best part is that this recipe is ridiculously meal-prep friendly. I roast the chickpeas while I chop veggies, and then everything is ready to assemble in minutes. If I’m packing lunch, I keep the chickpeas separate so they stay crisp, then build the wrap right before eating.

You can also customize the vibe: go Mediterranean with cucumber and tomato, go more “loaded” with feta, or add hot sauce if you like heat. The shawarma spice mix does a lot of the heavy lifting, so even simple ingredients taste bold.

Easy upgrades (choose 1–2):
• Add crumbled feta or shredded mozzarella for extra richness.
• Toss in sliced avocado for a creamy bite.
• Add a handful of chopped parsley or cilantro for freshness.
• Sprinkle in sumac or extra lemon zest for a bright finish.
• Add a quick cucumber pickle (vinegar + salt + sugar) if you don’t have pickled onions.

What to serve with it:
• Fresh fruit (grapes, orange slices, apple)
• A simple side salad with lemon vinaigrette
• Hummus + pita chips
• A cup of soup (tomato or lentil)

Meal prep + leftovers:
I keep roasted chickpeas in an airtight container for up to 3 days (they’ll soften a bit, but they’re still great). The sauce lasts about 4 days. For best results, I assemble wraps right before eating—otherwise the tortillas can get soggy.

Crispy Chickpea Shawarma Wraps with Tahini Yogurt

Oven-crisped shawarma-spiced chickpeas wrapped with crunchy veggies and a creamy tahini yogurt sauce.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 wraps

Course: Lunch

Ingredients Method Notes

Ingredients

  

Shawarma chickpeas

• 2 15-oz cans chickpeas, drained and rinsed
• 1 1/2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 3/4 tsp kosher salt

Tahini yogurt sauce

• 1/2 cup plain Greek yogurt
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp honey optional
• 1 clove garlic, finely grated
• 1-2 tbsp water to thin
• 1 pinch salt

Wraps

• 4 large flour tortillas or pitas warmed
• 2 cups shredded romaine or cabbage
• 1 cup diced cucumber
• 1 cup diced tomato
• 1/2 cup pickled red onions optional

Method

 

1. Heat oven to 425°F and line a sheet pan with parchment.
2. Pat chickpeas dry, then toss with olive oil and all spices + salt.
3. Spread chickpeas on the pan and roast 18–20 minutes, shaking once halfway through.
4. Meanwhile, whisk together yogurt, tahini, lemon, honey (if using), garlic, salt, and enough water to make it drizzleable.
5. Chop the veggies and warm tortillas/pitas.
6. Build wraps: add greens, veggies, roasted chickpeas, then drizzle sauce.
7. Roll tightly and serve immediately (or wrap for later).

Notes

Meal prep: store chickpeas and veggies separately; assemble right before eating for best texture.
Air fryer option: cook chickpeas at 400°F for 12–15 minutes, shaking often.
Storage: chickpeas keep 3 days; sauce keeps 4 days.