Crunchy Shawarma Chickpea Pitas with Cucumber Tomato Salad

Pita pockets are the ultimate canvas for a quick and satisfying meal. Here, we fill them with crispy, shawarma-spiced chickpeas, creamy hummus and a tangy sour cream sauce. A bright cucumber and tomato salad with fresh dill and feta adds crunch and zest.

This recipe comes together in just 20 minutes, making it perfect for busy weeknights. The combination of warm spiced chickpeas, cool salad and creamy spreads creates a delightful contrast in every bite. Enjoy a restaurant-quality wrap at home without the wait!

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Ingredients

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 tablespoon HummusView ingredient guideLike ingredientDislike ingredient

2 unit Whole Wheat PitasView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Drain and rinse the chickpeas. Pat them dry with a paper towel to remove excess moisture.
2. In a bowl, toss the chickpeas with the shawarma spice blend, flour and a pinch of salt and pepper until evenly coated.
3. Heat a drizzle of oil in a non-stick skillet over medium-high heat. Add the chickpeas and cook, stirring occasionally, until golden and crispy, about 5-7 minutes. Remove from heat.
4. Meanwhile, dice the mini cucumber and halve the grape tomatoes. Finely chop the dill. In a small bowl, combine the cucumber, tomatoes, dill and crumbled feta. Season with a pinch of salt and pepper.
5. In another small bowl, mix the sour cream with a pinch of salt and pepper to make a tangy sauce.
6. Warm the pitas in a dry skillet or microwave for about 30 seconds until pliable. Spread 2 tablespoons of hummus inside each pita.
7. Divide the crispy chickpeas between the pitas, then top with the cucumber tomato salad. Drizzle the sour cream sauce over the filling. Serve immediately.

Recipe Tips

FAQ

Can I use canned chickpeas?

Yes, canned chickpeas work perfectly. Just drain, rinse and pat dry before cooking.

What can I use instead of shawarma spice blend?

You can make your own with cumin, coriander, paprika, turmeric and a pinch of cinnamon.

How do I store leftovers?

Store components separately in the fridge for up to 2 days. Reheat chickpeas in a skillet and assemble fresh.