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Chickpea Shawarma Wraps With Zhoug and Yogurt Sauce - Fresh, Fast, and Flavor-Packed

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the chickpeas: 2 cans (15 oz each) chickpeas, drained, rinsed, and patted dry
  • 2 tbsp olive oil
  • 2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika (or sweet paprika)
  • 1/2 tsp turmeric
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cinnamon (optional, but lovely)
  • 1/2–3/4 tsp kosher salt, plus black pepper to taste
  • For the yogurt sauce: 1 cup plain Greek yogurt (or plain whole-milk yogurt)
  • 1 tbsp lemon juice
  • 1 small garlic clove, finely grated
  • 1–2 tbsp water to thin
  • Pinch of salt
  • For the zhoug (spicy green sauce): 1 cup fresh cilantro, lightly packed (tender stems OK)
  • 1/2 cup fresh parsley
  • 1–2 green chilies (jalapeño or serrano), seeded for less heat
  • 2 small garlic cloves
  • 1/2 tsp ground cumin
  • 1/4 tsp ground cardamom (optional, but traditional)
  • 2–3 tbsp olive oil
  • 1–2 tbsp lemon juice
  • Salt to taste
  • For the wraps: 4–6 large pitas or flour tortillas
  • 2 cups shredded romaine or iceberg lettuce
  • 1 cup chopped tomatoes or cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/2 cucumber, thinly sliced or chopped
  • Pickled onions or pickles (optional)

Method
 

  1. Dry the chickpeas well. Spread rinsed chickpeas on a clean towel and pat dry. Removing moisture helps them crisp.
  2. Season the chickpeas. In a bowl, toss chickpeas with olive oil, cumin, coriander, paprika, turmeric, garlic powder, cinnamon (if using), salt, and pepper.
  3. Crisp them up. Use one of two methods: Oven: Roast at 425°F (220°C) for 20–25 minutes, shaking the pan once, until golden and crisp at the edges.
  4. Skillet: Cook over medium-high heat for 8–10 minutes, stirring occasionally, until crisped and fragrant.
  5. Make the yogurt sauce. Stir yogurt, lemon juice, garlic, a pinch of salt, and enough water to make it spoonable. Set aside.
  6. Blend the zhoug. In a small processor or blender, pulse cilantro, parsley, chilies, garlic, cumin, cardamom, lemon juice, and salt. Stream in olive oil to create a loose, spoonable sauce. Adjust salt and acidity.
  7. Prep the veggies. Chop lettuce, tomatoes, onion, and cucumber. Keep them crisp and ready.
  8. Warm the wraps. Briefly heat pitas or tortillas in a dry pan or oven until pliable. Warm bread rolls better and won’t tear.
  9. Assemble. Spread a generous layer of yogurt sauce on the wrap. Add a line of chickpeas. Top with lettuce, tomatoes, onion, and cucumber. Spoon over zhoug. Add pickled onions or pickles if you like.
  10. Roll and serve. Fold in the sides, then roll tightly. Slice in half if desired. Serve extra zhoug and yogurt on the side.