Shawarma with Chickpeas

Ingredients

• 8 oz chickpeas (canned, rinsed, drained, and patted dry)
• 1 ½ tsp olive oil
• ½ tsp cumin
• ½ tsp garlic powder
• ¼ tsp sea salt (black pepper, and paprika)
• ¼ tsp ground black pepper
• ¼ tsp paprika
• ⅛ tsp ground coriander
• ⅛ tsp ground cinnamon
• ⅛ cup hummus
• 1 ½ tsp lemon juice (fresh squeezed preferred)
• ½ tsp dried dill (or sub 2-3 tsp fresh)
• ½ clove garlic (minced)
• 1 tbsp almond milk (unsweetened)
• ½ piece pita bread (can substitute any flat bread)
• sea salt (to taste (optional))

Instructions

1. Preheat oven to 400ºF and line a large baking sheet with foil or parchment paper.
2. In a small mixing bowl toss rinsed and dried chickpeas with oil, and spices.
3. Spread the chickpeas on a baking sheet and bake for 25 minutes, or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired
4. 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).
5. Taste and adjust seasonings as needed.
6. 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.
7. Enjoy!

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