Chickpea shawarma wraps with tahini sauce
Crisp spiced chickpeas in warm flatbreads with fresh salad, pickled onion and a lemony tahini sauce.
- Time35 min
- LevelEasy
- Costabout £1.40 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the dry chickpeas with the oil, all the spices and a good pinch of salt on a large tray.
- 2
Roast for 25 minutes, shaking the tray halfway, until crisp and deep golden.
25 min - 3
Make the sauce. Whisk the tahini with the lemon juice, garlic and 5 to 6 tbsp cold water until smooth and pourable like double cream. Season.
- 4
Soak the red onion in the juice of a squeeze of lemon with a pinch of salt for 10 minutes to quickly pickle.
- 5
Warm the flatbreads in a dry pan or the oven for 1 minute.
- 6
Spread each flatbread with tahini sauce and pile on the chickpeas, cucumber, tomato, onion and parsley. Fold up and eat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.