Vegetarian shawarma with chickpeas and dressing from hummus with dill

Juicy and tasty vegetarian shawarma with vegetables and chickpeas, which makes the appetizer more satisfying and fills it with texture and unusual tastes. Chickpeas are pre-boiled and then baked in the oven with spices and a little olive oil until browned and slightly crispy. Wrap spicy chickpeas with cucumbers, tomatoes, lettuce and onion in pita bread and drizzle with hummus sauce with dill. Tasty and healthy snack. Nutrition value of one portion: (total 4) Calories 342, total fat 7.5 g, saturated fat g., proteins one 3.5 g., Carbohydrates 62 g., Fiber g., Cholesterol mg., Sodium mg., sugar d. Share with friends: Time: 50 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Chickpeas

• 2 tbsp. boiled and dried chickpeas
• 1 tbsp. l olive oil
• 0.5 tsp ground zira
• 1/4 tsp ground coriander
• 1/4 tsp paprika
• 1/8 tsp cayenne pepper
• 1/8 tsp ground cinnamon
• 4 pita bread

Hummus dressing with dill

• 0.5 tbsp. hummus
• 1/8 Art. lemon juice
• 2 tbsp. l chopped dill
• 1 clove garlic, minced

For filing

• Half a cucumber, sliced ​​lengthwise and chopped semicircles 0.5 cm thick.
• 2 tbsp. chopped lettuce romano
• 1 large tomato, thinly sliced
• 1/3 Art. thinly chopped red onions

Recipes with similar ingredients: chickpeas, cumin, coriander, paprika, ground cayenne pepper, cinnamon, pita bread, pita, hummus, lemon, dill, garlic, cucumbers, romaine lettuce, tomatoes, red onion

Recipe preparation:

1. Chickpeas:

   Preheat the oven to 220 ° C. In a large bowl, mix the chickpeas, olive oil, zira, coriander, paprika, cayenne pepper, and cinnamon a pinch of salt and black pepper. Shuffle.

2. Put on a baking sheet with sides and bake until chickpeas browned and does not become a little crunchy, 25-30 minutes.
3. Wrap the cakes in foil and put in the oven in the last 2 minutes of baking chickpeas to warm them.

4. Hummus dressing with dill:

   Meanwhile, beat together hummus, lemon juice, dill and garlic. If necessary, dilute with water to the desired consistency.

5. For submission:

   Spread cucumber, lettuce, tomato and red onion evenly over cakes and top chickpeas. Sprinkle with hummus dressing, wrap the filling in pita bread and serve.