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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
Cook Time 20 minutes
Total Time 35 minutes
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.