Shawarma-Spiced Chickpea Pita Plates

Ingredients

• 1.5 cans (400 g each) canned chickpeas, drained, rinsed, patted dry
• 1.5 tbsp olive oil
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 2 medium whole-wheat pitas
• 1/2 medium cucumber, diced
• 1 medium tomato, diced
• 1/4 medium red onion, thinly sliced
• 2 tbsp tahini
• 1 medium lemon, juiced
• 1 clove garlic, finely grated
• 1/4 tsp salt

Instructions

1. Heat the oven to 220°C (425°F). Toss the dried chickpeas with the olive oil, cumin, coriander, paprika, turmeric, cinnamon, and half the salt on a sheet pan.
2. Roast 22-25 minutes, shaking the pan once halfway, until the chickpeas are deeply golden and audibly crispy when you rattle the pan — they crisp further as they cool.
3. While they roast, toss the cucumber, tomato, and red onion with a squeeze of the lemon juice and the remaining salt; let the salad sit so the onion mellows.
4. Whisk the tahini with the grated garlic, the remaining lemon juice, and 3-4 tablespoons of cold water until it turns pale and pourable — it will thicken then loosen; keep whisking.
5. Warm the pitas directly on the oven rack for the last 2 minutes of roasting until soft and puffed.
6. Tear the pitas onto plates, pile on the spiced chickpeas and salad, and zigzag the tahini sauce generously over everything.

Nutrition (per serving)

Calories

640

Protein

25 g

Fat

25 g

Carbs

86 g