Shawarma-Spiced Chickpea Lettuce Wraps with Israeli Salad and Lemon Garlic Yogurt Sauce

These shawarma-spiced chickpea lettuce wraps are a fresh and flavorful twist on a classic wrap. Crisp baby romaine leaves are filled with a hearty mixture of roasted chickpeas and fluffy bulgur, then topped with a bright Israeli salad, crunchy pistachios and a creamy lemon garlic yogurt sauce. It’s a satisfying meal that’s packed with texture and taste.

Bulgur wheat, a staple in Middle Eastern cuisine, becomes light and fluffy when cooked, making it an excellent base for these wraps. It’s also a nutritional powerhouse, rich in fiber, iron and calcium and lower in calories than white rice. Combined with protein-rich chickpeas and fresh veggies, this dish is as nourishing as it is delicious.

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Ingredients

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Bulgur WheatView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

0.5 ounce PistachiosView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1 teaspoon SumacView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 400°F. Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 tablespoons (4 tablespoons for 4 servings).
2. Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, half the shawarma spice, a big pinch of salt and pepper. Roast on top rack, tossing halfway through, until chickpeas are crispy and onion is tender and lightly charred, 18-20 minutes. (For 4 servings, divide between 2 baking sheets; roast on top and middle racks, swapping positions halfway.) Tip: It’s natural for chickpeas to pop a bit while roasting.
3. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat (2 tablespoons butter and a medium pot for 4 servings). Add minced onion, half the garlic powder, remaining shawarma spice and a big pinch of salt. Cook, stirring, until fragrant, 1 minute. Add bulgur, stock concentrates and 1 cup water (2 cups for 4). Cover, bring to a boil, then reduce to a low simmer. Cook, covered, until water has absorbed and bulgur is tender, 12-15 minutes. Turn off heat; keep covered until ready to serve.
4. Wash and dry produce. Dice tomato into ½-inch pieces. Quarter cucumber lengthwise; cut into ½-inch pieces. Roughly chop parsley. Quarter lemon. Roughly chop pistachios. Trim and discard root end from lettuce; separate leaves.
5. In a medium bowl, combine tomato, cucumber, sumac, half the parsley, 1 tablespoon olive oil (2 tablespoons for 4 servings) and a squeeze of lemon juice. Season with salt and pepper.
6. In a small bowl, combine yogurt, sour cream, remaining garlic powder and a squeeze of lemon juice. Add water 1 teaspoon at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
7. Drain off any excess water from bulgur; fluff with a fork. Season with salt and pepper to taste. Transfer chickpeas and onion to pot; stir to combine. Divide lettuce between plates (pat dry if needed). Fill with bulgur mixture, salad (draining first), sauce, pistachios and remaining parsley. Serve with any remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different grain instead of bulgur?

Yes, you can substitute bulgur with quinoa, couscous or even rice. Adjust cooking times accordingly.

What can I use instead of shawarma spice?

You can make your own blend with cumin, coriander, paprika, turmeric, cinnamon and allspice or use a store-bought Middle Eastern spice mix.

How do I store leftovers?

Store the bulgur mixture, salad and sauce separately in airtight containers in the refrigerator for up to 3 days. Assemble wraps just before serving.