Chickpea Shawarma

Chickpea shawarma
Anita Schecter
  • Total: 40 mins
  • Prep: 10 mins
  • Cook: 30 mins
  • Yield: 3 to 4 servings
Nutritional Guidelines (per serving)
312 Calories
11g Fat
42g Carbs
14g Protein
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Nutrition Facts
Servings: 3 to 4 servings
Amount per serving
Calories 312
% Daily Value*
Total Fat 11g 14%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 162mg 7%
Total Carbohydrate 42g 15%
Dietary Fiber 9g 32%
Protein 14g
Calcium 56mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Here's the thing about shawarma spice mix recipes. If you look up a dozen recipes you will, in fact, get a dozen different recipes. Some only differ in measurements while others introduce spices not commonly included. You can also buy pre-made shawarma mix from about half a dozen spice companies. They don't list their recipes but they probably all taste a little different. So, we're going to have to agree that it's one of those hometown, regional, tribal, family-specific kinds of things and nobody is really sure what's correct.

Most places consider shawarma a sandwich and the meat (beef, lamb, chicken) is roasted on a spit with the spice. So chickpea shawarma is not as common but they just don't know what they're missing.

Ingredients

  • For the Shawarma Spice Mix:
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pinch cayenne pepper ​(to taste)
  • For the Shawarma:
  • 1 (15-ounce) can chickpeas (rinsed and drained)
  • 2 tablespoons olive oil
  • 1 tablespoon chives (chopped)

Steps to Make It

  1. Gather the ingredients.

  2. Pre-heat the oven to 400 F.

  3. To make the spice mix, combine all the spices in a small bowl. You'll have enough for this recipe, but I usually keep the same proportions but make a larger batch to have on hand.

  4. Add the chickpeas to a large bowl, toss with the olive oil and spice mix.

  5. Spread out on a baking sheet lined with parchment paper and roast for 30 minutes.

  6. Toss with the chopped herbs.

  7. Serve on a bed of greens, over rice or in a pita sandwich with Israeli salad.