Chickpea Shawarma Wraps with Tahini Sauce

• 2 x 400gtins chickpeas, drained, rinsed and patted dry
• 2 tbspolive oil
• 2 tspground cumin
• 2 tspsmoked paprika
• 1 tspground coriander
• 1/2 tspground cinnamon
• 2garlic cloves, crushed
• 1 tspfine salt
• 4 tbsptahini
• 1lemon, juiced
• 1small garlic clove, crushed
• fine salt
• 4large flatbreads
• 1cucumber, cut into batons
• 3tomatoes, sliced
• 200gred cabbage, finely shredded
• 20gparsley, leaves picked
• 1/2red onion, thinly sliced
• chilli sauce (optional)

Method

1. 1Heat the oven to 210C fan. Toss the dried chickpeas on a baking tray with the olive oil, cumin, paprika, coriander, cinnamon, crushed garlic and the teaspoon of salt. Spread out in one layer; damp or crowded chickpeas steam instead of crisping.
2. 2Roast for 22 to 25 minutes, shaking the tray halfway, until the chickpeas are golden, crisp on the outside and a little chewy inside, with the spices darkened but not burnt.
3. 3Whisk the tahini with the all but 1 tsp of the lemon juice, the small garlic clove and a pinch of salt. It will seize and thicken; keep whisking in cold water a tablespoon at a time until it loosens to a pourable sauce. This takes 4 to 6 tablespoons and it turns pale as it goes.
4. 4Toss the red cabbage and red onion with a pinch of salt and the reserved 1 tsp lemon juice and scrunch briefly to soften.
5. 5Warm the flatbreads in a dry pan or the oven for a minute. Load each one down the middle with chickpeas, cucumber, tomato, cabbage and parsley, pour over the tahini sauce and add chilli sauce if you want heat. Roll tightly, cut in half and eat straight away while the chickpeas are still crisp.

Per serving

kcal

534

protein

19.8g

fibre

15.3g

carbs

69.1g

fat

19.8g