Chickpea Shawarma Sandwich

This is my second time making these and the recipe didn’t fail me once again! Absolutely delicious!

Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if making larger batch) with foil or parchment paper. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices* and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (I added a bit more sea salt, cumin and garlic powder for extra flavor). While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp as original recipe is written // adjust amount if altering batch size). Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else. To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice. Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days

Great recipe and the dill sauce was AMAZING. Only complaint is it was not enough to feed 2 people. I would recommend to double the recipe if feeding 2 people.

M loved the chickpeas. T didn’t like any of It. I liked it.