Mediterranean Chickpea Shawarma Wraps

Ingredients

• 400g (14oz) canned chickpeas, drained and rinsed
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground paprika
• 1 tsp ground paprika
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• Salt and pepper to taste
• 1 small red onion, thinly sliced
• 1 cucumber, diced
• 1 tomato, diced
• 4 whole wheat wraps
• Fresh parsley, chopped (optional)
• For the tahini sauce:
• 60g (2oz) tahini
• 1 clove garlic, minced
• Juice of 1 lemon
• 2-3 tbsp water (to thin the sauce)
• Salt to taste

Instructions

1. Preheat the oven to 200°C (400°F).
2. In a bowl, mix the chickpeas with olive oil, cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper until well coated.
3. Spread the chickpeas on a baking sheet and roast in the oven for 20-25 minutes, stirring halfway through, until crispy.
4. While the chickpeas are roasting, prepare the tahini sauce by mixing tahini, minced garlic, lemon juice, and salt in a bowl. Gradually add water until the sauce reaches your desired consistency.
5. Prepare the vegetables by slicing the red onion, dicing the cucumber, and dicing the tomato.
6. Once the chickpeas are done, assemble the wraps by placing a portion of chickpeas in the center of each wrap, followed by the sliced red onion, diced cucumber, and diced tomato.
7. Drizzle the tahini sauce over the filling and sprinkle with fresh parsley if desired.
8. Fold the sides of the wrap over the filling and roll it up tightly. Serve immediately.

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