Sheet-pan chickpea shawarma wraps
Chickpeas and onions roasted with warm shawarma spices until crisp, wrapped in warm pita with a cool lemony yogurt sauce, all from one pan.
- 35 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.16 a serving
- 550 calories
- Vegetarian
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 4 servings.
- 2 cans chickpeas, drained and rinsed
- 1 yellow onion, cut into thin wedges
- 1 cup plain greek yogurt
- 1 lemon, half juiced, half cut into wedges
- 4 pita bread
- ½ english cucumber, sliced (optional)
- 2 tbsp fresh parsley, chopped (optional)
From your pantry
- 3 tbsp olive oil
- 1½ tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp ground cinnamon
- 1 tsp garlic powder, divided
- 1 tsp salt, divided
Each serving has about 550 calories, 25 g protein, 77 g carbs and 17 g fat, and costs about $2.16 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No plain greek yogurt? Plain yogurt or sour cream works.
- No lemons? Limes work.
- No pita bread? Naan or flour tortillas work.
- No english cucumbers? Cucumbers or mini cucumbers work.
- No fresh parsley? Cilantro works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. the chickpeas dry with a clean towel, rubbing off any loose skins.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Dolly’s tip: Dry chickpeas get crisp. Wet ones steam and stay soft.On a , the chickpeas and onion with the oil, cumin, smoked paprika, turmeric, cinnamon, ¾ teaspoon garlic powder and ¾ teaspoon salt.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Spread everything in a single layer and 20 to 25 minutes, shaking the pan halfway, until the chickpeas are and the onions are at the edges.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Crispy. Crispy means the outside is dry, firm and crunchy. It comes from high heat, a little oil and room in the pan, because crowded food steams and goes soft.
How you’ll know: It sounds crunchy when you tap or bite it, and it doesn’t flop when you lift it.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 22 min
Dolly’s tip: Give them room. Crowded chickpeas steam instead of crisping.While they roast, stir the yogurt with the juice of half the lemon and the rest of the garlic powder and salt.
For the last 2 minutes, lay the pitas on top of the chickpeas to .
Heat through. Heating through means warming food that’s already cooked until it’s hot all the way to the center. You’re not cooking it more, just making sure no part is still cold.
How you’ll know: It’s steaming, and a piece from the middle is hot, not lukewarm.
Timer: 2 min
Spread each pita with yogurt sauce, pile on the chickpeas and onions, and add cucumber and parsley. Squeeze a lemon wedge over, and eat.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
