From Minimalist Baker
Chickpea Shawarma Sandwich
- Time
- 30 min
- Makes
- 4
- Ingredients
- 17
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Ingredients
- 1 15-ounce can chickpeas ((rinsed, drained and patted dry))
- 1 Tbsp grape seed or avocado oil
- 1 tsp each cumin and garlic powder
- 1/2 tsp each sea salt + black pepper
- 1/2 tsp smoked (or regular) paprika
- 1/4 tsp each ground coriander + cinnamon
- 1/4 cup hummus ((or tahini*))
- ~1 Tbsp lemon juice ((juice of 1/2 lemon as original recipe is written))
- 3/4 - 1 tsp dried dill*
- 3 cloves garlic ((minced))
- 2-3 Tbsp water or unsweetened almond milk ((to thin))
- Sea salt to taste ((optional // I didn’t need any))
- Vegan pita or flatbread ((ensure gluten-free for GF eaters))
- Sliced tomato ((optional))
- Sliced red onion ((optional))
- Romaine lettuce or fresh parsley, chopped ((optional))
- Chili garlic sauce
Nutrition
- Calories
- 373 kcal
- Fat
- 7.3 g
- Serving size
- 1 sandwiches
- Fiber
- 6.2 g
- Sugar
- 3.5 g
- Sodium
- 913 mg
- Protein
- 12.6 g
- Carbohydrate
- 64.4 g
- Saturated fat
- 0.8 g
- Unsaturated fat
- 5.39 g
As published by Minimalist Baker.
The method
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