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CHICKPEA SHAWARMA WITH LEMON DILL YOGURT SAUCE

Chickpeas tossed with shawarma inspired spices and baked until crispy and golden brown. Enjoy in a pita topped with a creamy Greek-inspired yogurt sauce.

Prep time: 20 minutes
Cook time: 25 minutes
Yields: 2-4 servings  

Mediterranean flatbread with chickpeas and vegetables
Mediterranean flatbread with chickpeas and vegetables

INGREDIENTS

CHICKPEAS

  • 1 15-ounce can chickpeas (rinsed, drained and patted dry)
  • 1 Tablespoon olive oil or avocado oil
  • 1 teaspoon each cumin and garlic powder
  • ½ teaspoon each sea salt + black pepper
  • ½ teaspoon smoked (or regular) paprika
  • ¼ teaspoon each ground coriander + cinnamon

YOGURT SAUCE

  • ½ cup Oikos® Plain Greek Yogurt
  • 2 Tablespoons chopped dill
  • 2 Tablespoons fresh lemon juice
  • 1 pinch each cayenne pepper + salt
  • 2 cloves garlic, minced or pressed
  • Drizzle of olive oil

FOR SERVING

  • Pita or flatbread
  • Sliced tomato
  • Sliced red onion
  • Romaine lettuce (or any crunchy leafy green)

DIRECTIONS

  1. Preheat oven to 400°F 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 and spread on a baking sheet. Bake at 400F for 25 minutes or until slightly crispy and golden brown.
  3. While the chickpeas are roasting, prepare your sauce by adding 1/2 cup of Oikos Plain Greek Yogurt, 2 Tablespoons of chopped dill, 2 Tablespoons of fresh lemon juice, 1 pinch each of cayenne pepper and salt and a drizzle of olive oil to a mixing bowl. Whisk to combine.
  4. 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.
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