Chickpea Shawarma Wraps

Ingredients

• 1 can (15 oz / 425 g) canned chickpeas (drained and rinsed)
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup (120 g) plain Greek yogurt
• 2 tbsp lemon juice
• 1 tsp lemon zest(optional)
• 1/2 tsp honey(optional)
• 2 medium (6–8 in / 15–20 cm) warm tortillas
• 1/2 cup cucumber, diced
• 1/2 cup tomatoes, diced
• 2 tbsp red onion, thinly sliced(optional)
• 2 tbsp fresh parsley or cilantro, chopped(optional)

Instructions

1. 1

   Prep (10 minutes): Drain and rinse chickpeas. Dice cucumber and tomatoes; slice onion if using. In a bowl, mix Greek yogurt, lemon juice, lemon zest (if using), and honey (if using).

2. 2

   Cook (15 minutes): Heat olive oil in a skillet over medium heat. Add chickpeas, cumin, coriander, smoked paprika, garlic powder, salt, and black pepper. Cook, stirring, until spices coat and chickpeas are hot and slightly crisped, about 10–12 minutes.

3. 3

   Finish: Taste and adjust seasoning. Warm tortillas in a dry pan or microwave for 30–60 seconds.

4. 4

   Assemble: Spread yogurt-lemon sauce on tortillas, add spiced chickpeas, top with crunchy veg, and sprinkle herbs if using. Fold and serve immediately.