Spicy Roasted chickpea Shawarma, makes the perfect weekday lunch or light dinner recipe. Made in less than 30 minutes and Served with a salad and a light yoghurt sauce makes this an irresistible meal.
Course DINNER, LUNCH
Cuisine Mediterranean
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Total Time 25 minutesminutes
Servings 5
Ingredients
Spicy Roasted chickpeas
1½cups(425g) canned chickpeas, drained
1Tablespoon/ 15ml canola or sunflower oil
1teaspoonchilli powder / paprika / cayenne pepperadjust amount to taste
1teaspooncumin powder
½teaspoonsalt
½teaspoonfreshly ground black pepper
FOR THE YOGHURT SAUCE
½cucumber chopped
½cup/ 125ml plain or Greek yogurt
½clovegarlic crushed
1 ½teaspoonsfreshly squeezed lemon juice
¼teaspoonsalt and black pepperadjust amount to taste
Instructions
To make the Spicy roasted chickpeas
Preheat oven to 180 °C / 350 F
In a bowl, toss rinsed and dried chickpeas together with the oil and spices and spread on baking sheet. Bake for 25 minutes or until slightly crispy and remove from the oven.
If you are roasting the chickpeas on the stovetop, then place rinsed and dried chickpeas together with the oil and spices in a pan and roast on medium heat for 20 minutes until crispy. Stir the chickpeas occasionally to prevent burning. Roast until it is slightly crispy and remove from the stove.
TO MAKE THE YOGHURT SAUCE
Combine all the ingredients in a blender and blend for about half a minute. Avoid blending for too long otherwise the mixture becomes too runny
ASSEMBLE THE FLATBREADS (SEE NOTE 1)
Warm the flatbreads in the microwave for a few seconds, top with about 3 tablespoons of roasted chickpeas and yoghurt sauce. The amounts of chickpeas you use will depend on the size of the flatbreads. Serve with sliced onion and tomato as well if you prefer.
Notes
You can use storebought flatbreads or give my easy recipe for Greek pita flatbreadsor any of my other flatbread recipes a try