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, cucumber, tomato, red onion, cilantro, mint, and warm spiced chickpeas. Then I drizzle all of it with my favourite tahini dressing with lots of garlic, lemon & olive oil. (I could also see dill and mint being a delicious herb combo, I think I want that) I tried making the chickpeas two ways, once warmed in a pan in which they remain soft, and another time roasted in the oven to make them crispy. I actually prefer them done in the pan for this wrap. The veggies provide a fresh crunch and I find the soft chickpeas give a better sandwich experience. If you want to try crispy ones just drain & rinse a can of chickpeas...dry them really well toss them with veg oil oil and spice and pop them in the oven at 400 until they crisp up. 25 or more minutes. Recipes:For this wrap I'm sharing 3 recipes. Hummus, the garlicky tahini sauce, and the shawarma spice blend. It might sound like a lot but really it is a breeze to make. The only thing I feel that would make this dish way better is homemade pita bread....store bought just isn't the same...but it's August and I don't have that kind of time. Instead I'll dream of October pita bread and make this whole situation again in a couple of months. HummusIngredients:
Method:
Shawarma Spiced Chickpeas**you should have some spice mixture leftover Ingredients:
Method:
Tahini SauceIngredients:
Method:
To Assemble wraps
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February 2021
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Hey! I'm Trisha |