It's great to have a few meal ideas that are really satisfying, healthy & simple. These vegan shawarma wraps are just that. Pita bread layered with hummus, baby kale or greens, cucumber, tomato, red onion, cilantro, mint, and oven baked spiced chickpeas. Then I drizzle all of it with my favourite tahini dressing with lots of garlic, lemon & olive oil.
Note photograph vs reality. I added more of the veg in my shawarma wrap. Then I added way more sauce than pictured. Because it's delicious. A squeeze of lemon is nice too. It was all a bit messy but I honestly DON'T care. Grab some napkins, lick your fingers. Enjoy.
A note about the spiced chickpeas. If you taste them right out of the oven. It might seem like a lot of spice. (I don't mean heat, I mean flavour.) What is always good to keep in mind when making flavours that are going to be added to sandwich or wrap type things, is that it is going with a bunch of other ingredients. If you want your flavours to be detectable you have to make them a bit punchier so they don't get lost. I remember this simple concept from way back in my lunch rotation days at the culinary institute. We had to make a different sandwich every day of the week to sell in the cafeteria. I remember the chef saying this about a particular mayo flavour we were making, and the simple concept has always stuck, because it makes sense. Anyhow, onto the recipe.
A note about the Tahini Lemon Dressing:
The dressing will thicken up in the fridge. Just stir in a tiny amount of water to thin it out until drizzly again.
Makes 6 pita wraps. (I usually can eat 2)
The spiced chickpeas is enough to make about 6 smaller pita wraps, 4 larger ones. The hummus and tahini sauce you will probably have leftovers of. I am putting approximate amount of veg you'd need but just depends how full you like them and size of the veggies.
For this wrap you will need
1 x recipe Hummus (below)
1 x recipe Tahini Lemon Sauce (below)
1 x recipe Shawarma spiced Chickpeas (below)
6 x Small Pita Bread, warmed
Handful of Mixed Greens or Baby Kale per wrap
2 Tomatoes, Chopped,
1/2 - 1 Cucumber, diced
1/2 Red Onion, thinly sliced
Fresh Cilantro (& mint if desired)
Alfa Alfa Sprouts (optional but a nice touch)
Shawarma Spiced Chickpeas
Tahini Lemon Dressing
To Assemble wraps
This vegan pavlova is one of the most gorgeous desserts I've ever made or eaten. I've always had a thing for pavlova, though. It's one of those simple beautiful desserts that despite being really easy to prepare has kind of a wow factor (in my opinion) You'll find all kinds of flavour variations out there...but I dare say this particular one might be at the top of my list. The vegan meringue and coco whip cream were quite sweet, so I wanted to offset that with my garnish. Raspberries, local Prince Edward Island Sour Cherries, and Lemon Zest brought balance to the flavour profile I was hoping for. Crisp marshmallow-y base topped with irresistible creamy cocowhip and bright bursts of summer fruit.
Now if you aren't familiar with meringues or vegan meringues I'll quickly break it down. Meringues are typically made with egg whites, whipped to stiff peaks with some kind of stabilizer, either cream of tartar or white vinegar, then sweetened and baked in the oven at a low temperature.
Vegan meringues on the other hand are one of the strangest things I've ever encountered. You follow pretty much the exact same process, except instead of egg whites you use something called acquafaba. Acqua what now?! I know. I hear you. Acquafaba is the liquid that remains after cooking chickpeas. (or other pulses) You can cook the chickpeas yourself or you can do what I did, and strain a can of chickpeas, reserving the liquid. This stuff whips up just like egg whites, and then bakes into beautiful crisp meringues with marshmallow-y center. Once whipped, you can also fold it into other baking creations as you would egg whites, I have yet to try this though.
It took me a couple tries to get these meringues to turn out, mainly because I didn't do any research before starting, I just went at it, like I always do. I'm sure I learn more this way at least. I read one recipe that said to bake these at 300F. Well don't do that, because then they just turn into a puddle at the bottom of your oven. Then I looked a little further and found another page warning of this exact thing. Don't trust everything you read on the internet I guess. Anyway I put my oven as low as it would go. About 175F. I ended up throwing my bigger meringues (that were still a bit soft after 5 hours in the oven) in my dehydrator while I went to work to finish drying out, and that worked great.
Recipe: Vegan Meringues
Get out your food processor, a can of black beans and a few simple ingredients and you can be eating this deliciousness in no time. It's a nice change from straight up chickpea hummus. I love the flavourful profile of lime, cilantro and cumin in this recipe.
I usually garnish it with fresh tomato salsa and diced avocado, this time I deicded to add strawberries to my quick salsa. It's not fancy, just a few simple ingredients. Corn chips are great on the side and keep this gluten free, but I will often make pita chips in the oven. Just by splitting the pita down the middle, cutting into triangles, giving a random drizzle of sunflower oil and a sprinkling of salt then baking at 350F. (They don't take long at all to crisp up and are so tasty!!) I also sometimes eat this hummus with lots of fresh veggies. Instead of making the hummus as a dip, try tucking it in a sandwich, wrap or quesadilla.
You could also make this mango avocado guac to serve along side...mmm.
Recipe: Black Bean Hummus
Strawberry Tomato Salsa
Serve hummus topped with some diced avocado, salsa, fresh cilantro, and maybe a squeeze of fresh lime if desired.
Hey! I'm Trisha