I make these chickpea shawarma wraps when I want something fast, filling, and full of flavor. Crispy spiced chickpeas tucked into warm tortillas with tangy yogurt and creamy avocado? It’s almost too easy to keep putting on repeat (and honestly, I do).
Turn canned chickpeas into 30 minute shawarma wraps you’ll love!
I’d eaten something similar to a vegetarian shawarma taco off a street cart in Istanbul years ago—warm, charred flatbread wrapped around crispy bits of spiced everything—and I couldn’t stop thinking about it. I pulled together some pantry staples and tossed chickpeas with my go-to spice mix, roasted them until golden, and piled it all into tacos. Instant hit.
Unlike traditional shawarma (or Nigerian shawarma, but that’s a whole different story), this version skips the marinade and slow cook but still nails the deep, warm spice thanks to the blend of cumin, coriander, paprika, and cinnamon. It’s fast enough for weeknights, adaptable to whatever toppings you’ve got, and makes incredible leftovers for lunch the next day. Plus, if you’ve got the spice mix prepped, you’re basically 10 minutes from dinner.
If you like this, try my red lentil wraps or my tofu BLT. They are all surprisingly mouthwatering vegetarian versions of typically meat-heavy dishes that somehow hit that same sweet spot of fast, satisfying, and flavor-packed.
Key ingredients and why they matter
These wraps keep it simple with hearty chickpeas, a bold shawarma spice blend, and a drizzle of olive oil to bring it all together. Fresh toppings like yogurt, red onion, and avocado balance the warm spices for the perfect bite.
Full ingredient list and detailed instructions in the recipe card.
- Chickpeas: The star. I just use canned chickpeas for ease, but dry cooked chickpeas work too. Just make sure they’re well-drained and dry before roasting for crispness.
- Shawarma spice blend: You can use store-bought, but I swear by my homemade version—it’s layered, balanced, and just spicy enough.
- Olive oil: Helps the spices stick and crisps up the chickpeas in the oven.
- Yogurt: Cools and contrasts the warm spices. Greek or regular both work—just plain, no added flavors.
- Red onion & avocado: Classic shawarma-adjacent toppings that add sharpness and creaminess.
FREEZER PREP
Prep in 10, Cook in 30
This recipe is part of my Prep in 10, Cook in 30 series — a set of high-flavor freezer-friendly meals that don’t look or taste like your typical freezer fare. Bold, globally-inspired dinners you can stash in 10 minutes and cook straight from frozen in under 30.
To freezer prep this recipe, toss the chickpeas with the shawarma spice blend, transfer to a freezer-safe bag, press flat, and freeze. When you’re ready to cook, add 3 tablespoons olive oil, spread the frozen mixture on a baking sheet, and roast at 400°F for 20 minutes, stirring once halfway through. For extra crunch, broil for 2 minutes at the end.
How to make shawarma chickpeas
- Heat your oven to 400°F and line a baking sheet. Toss the chickpeas with the shawarma spice blend and a drizzle of olive oil until they are evenly coated.
- Spread the chickpeas on a baking sheet and roast until they are golden and slightly crisp.
- Serve in warm pita or tortillas, topped with yogurt, red onion, avocado, and cucumber if desired.
TIPS & TRICKS
Shruthi’s top tips
- Dry the chickpeas well before roasting—excess moisture will steam them, not crisp them.
- Use parchment paper or a silicone mat to prevent sticking and encourage even browning.
- Double the spice blend and store it in a jar—makes this a true 10-minute dinner next time.
- Don’t crowd the pan when roasting. Give chickpeas space or they’ll steam.
- Want more crisp? Broil for the last 1–2 minutes, but keep an eye on them.
- Warm your tortillas or wrap in a dry skillet or directly over a gas flame for charred edges.
- No yogurt? Sub with tahini sauce, labneh, or even hummus for a vegan option.
- Customize toppings with shredded cabbage or pickled onions. Or if you want to truly experience the Euro-Asian influence of Istanbul, top with my Asian-inspired coleslaw.
How to serve chickpea shawarma wraps
Pile the roasted chickpeas into warm pita or tortillas, then add a spoonful of yogurt, crisp red onion, and creamy avocado. For extra freshness, toss in cucumber slices or a sprinkle of herbs before serving. These wraps also pair beautifully with sides like raw carrot salad, eggplant hummus, and air fryer smashed potatoes for a heartier meal.
Storage and reheating suggestions
Store leftover roasted chickpeas in an airtight container in the fridge for up to 3 days. Reheat them in the oven or air fryer for a few minutes to bring back their crispness. Keep toppings like yogurt, avocado, and onion separate, and add them fresh when serving.
For longer storage, prep the chickpeas with spices (no oil) and freeze them flat in a freezer bag. When ready to cook, toss with olive oil, spread on a baking sheet, and roast straight from frozen until golden and fragrant.
More chickpea recipes
Love cooking with chickpeas? Try these other easy, flavor-packed recipes that prove this little legume can do it all.
Buffalo Chickpea Wrap
Chickpea “Tuna” Salad
Moroccan Chickpea Tagine
Chickpea Salad
Chickpea Shawarma Wraps
Ingredients
- 3 cans chickpeas, 15-ounce, drained and rinsed
- 1½ tablespoons shawarma spice blend, (see homemade blend below; or substitute store-bought shawarma spice blend or taco seasoning)
- 3 tablespoons olive oil
Shawarma Spice Blend (Homemade)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika, or sweet paprika
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon cayenne pepper, optional
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ¾ teaspoon salt
- ½ teaspoon black pepper
For assembly:
- ½ cup plain yogurt
- 1 red onion, sliced thin
- 1 avocado, sliced
Instructions
- Adjust oven rack to middle position and heat oven to 400°F. Line a rimmed baking sheet with parchment paper.
- In a large bowl, combine chickpeas with 1 ½ tablespoons Shawarma Spice Blend (either the homemade blend or store-bought). Drizzle with olive oil and toss until evenly coated.
- Spread chickpeas in an even layer on a rimmed baking sheet. Roast until lightly crisped and heated through, 20 to 22 minutes, stirring once halfway through. For extra crispness, broil during the last 2 minutes.
- Serve chickpeas in warm pita or tortillas, topped with yogurt, red onion, avocado, and cucumber if desired.
Notes
- To make spice blend: Combine all Shawarma Spice Blend ingredients in a small bowl before adding to the chickpeas in Step 2.
- Shawarma spice blends vary; adjust salt to taste after roasting.
- Roasted chickpeas are best served immediately to retain crispness.
- Leftovers can be used in bowls with rice, greens, and pickled vegetables for an easy second-day lunch.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
