Crispy Chickpea Shawarma Pitas with Creamy Hummus-Dill Dressing
Warm pita pockets stuffed with crispy spiced chickpeas, fresh spring vegetables, and a tangy hummus-dill dressing create the ultimate Mediterranean street food experience. This plant-based twist on classic shawarma delivers bold Middle Eastern flavors with satisfying crunch in every bite.
Ingredients
- 2 cans (400g each) chickpeas, drained and rinsed
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- 4 large pita breads
- 200g store-bought hummus
- 3 tablespoons fresh dill, finely chopped
- 2 tablespoons lemon juice
- 2 tablespoons water
- 1 large cucumber, diced
- 200g cherry tomatoes, quartered
- 1/2 red onion, thinly sliced
- 100g mixed salad leaves
- Fresh mint leaves for garnish
Instructions
Preheat oven to 220°C (425°F) and line a large baking sheet with parchment paper.
Pat the chickpeas completely dry with paper towels, removing any loose skins for extra crispiness.
In a large bowl, toss chickpeas with olive oil, cumin, smoked paprika, coriander, turmeric, garlic powder, cayenne, salt, and pepper until evenly coated.
Spread chickpeas in a single layer on the prepared baking sheet and roast for 25 minutes, shaking the pan halfway through, until golden and crispy.
While chickpeas roast, prepare the hummus-dill dressing by whisking together hummus, chopped dill, lemon juice, and water until smooth and drizzling consistency.
Combine cucumber, cherry tomatoes, and red onion in a bowl and season lightly with salt.
Warm pita breads in a dry pan over medium heat for 30 seconds per side, or wrap in foil and warm in the oven for the last 5 minutes of chickpea cooking.
Cut each pita in half to create pockets, or slice off the top third to open fully.
Layer salad leaves inside each pita, followed by the cucumber-tomato mixture and crispy chickpeas.
Drizzle generously with hummus-dill dressing, garnish with fresh mint leaves, and serve immediately.
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