Shawarma Chickpeas Recipes
SHAWARMA CHICKPEAS
These Shawarma Chickpea are Zero SmartPoints per serving on the Blue & Purple plan & 2 points on the Green plan.
Provided by Marianne
Categories Snack
Time 50m
Number Of Ingredients 12
Steps:
- If using an oven to make these roasted chickpeas preheat the oven to 350oF / 180oC / Gas Mark 4.
- Open the can of chickpeas and empty into a sieve. Rinse the chickpeas well under cold running water. Tip the chickpeas on to some paper towel and tap dry. When the chickpeas are dry, place in a bowl and spray with 10 sprays of oil.
- Place the spices in a small bowl and mix. Sprinkle over the chickpeas and stir till all the chickpeas are covered with the spice mix.
- If you are using an airfyer for this recipe, tip the chickpeas into the airfryer and fry for 15 - 20 minutes and check to see how they are getting on. Continue to airfry for another 10 minutes or so if you like them really crunchy (like I do!). Times vary according to the make and model of airfryer.
- If you are using a traditional oven, tip the chickpeas on to a baking sheet and bake for 45 - 50 minutes. Half way through cooking remove from the oven and use a spatula to move the chickpeas around a bit, before returning them to the oven.
Nutrition Facts : Calories 76 kcal, Carbohydrate 9 g, Protein 3 g, Fat 3 g, SaturatedFat 1 g, Sodium 308 mg, Fiber 3 g, Sugar 1 g, ServingSize 0.5 cup, UnsaturatedFat 3 g
CHICKPEA SHAWARMA PITAS WITH HUMMUS-DILL DRESSING
Covered in spices and roasted to crispy perfection, chickpeas are a natural swap in these Mediterranean-inspired shawarma pitas. For a "cook once, eat twice" approach, transform any leftovers into a chickpea shawarma salad: Layer the vegetables with roasted chickpeas and top it with dollops of hummus-dill dressing.
Provided by Food Network
Categories main-dish
Time 50m
Yield 4 pita sandwiches, 3/4 cup hummus dressing
Number Of Ingredients 17
Steps:
- For the chickpeas: Preheat the oven to 425 degrees F. Combine the chickpeas, olive oil, cumin, coriander, paprika, cayenne pepper, cinnamon and a pinch each of salt and pepper in a large bowl. Toss to coat.
- Spread on a rimmed baking sheet and roast until browned and slightly crispy, 25 to 30 minutes.
- Wrap the pitas in foil and place in the oven for the last 2 minutes of cooking to warm.
- For the hummus-dill dressing: Meanwhile, whisk together the hummus, lemon juice, dill and garlic. Thin with water, if needed, for desired consistency.
- For serving: Divide the cucumber, lettuce, tomato and red onion among the pitas and top with chickpeas. Drizzle with hummus dressing, wrap pitas around the filling and serve.
Nutrition Facts : Calories 342, Fat 7.4 grams, SaturatedFat 0.6 grams, Cholesterol 0 milligrams, Sodium 561 milligrams, Carbohydrate 62 grams, Fiber 8.2 grams, Protein 13.4 grams, Sugar 3 grams
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