Vegetarian Chicken Shawarma Sandwich

Savor the bold flavors of the Middle East with this Vegetarian Chicken Shawarma Sandwich—a plant-based twist on the classic favorite! This recipe swaps traditional chicken for seasoned, lightly mashed chickpeas that are pan-fried to golden perfection, delivering a satisfying texture and smoky, spiced flavor. Paired with a creamy homemade tahini-yogurt sauce, crisp cucumber, juicy tomato, and zesty red onion, all wrapped in warm pita bread, this sandwich is a vibrant and comforting meal. Ready in just 35 minutes, it’s perfect for busy weeknights or a quick lunch. Garnished with fresh parsley for a burst of herbal freshness, this vegetarian shawarma is packed with protein and bursting with rich, aromatic spices like cumin, coriander, and paprika. A must-try for anyone seeking a healthy, flavorful alternative to the beloved shawarma sandwich!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

Ingredients

• 400 grams Canned chickpeas
• 2 tablespoons Olive oil
• 1 teaspoon Ground cumin
• 1 teaspoon Ground coriander
• 1 teaspoon Paprika
• 0.5 teaspoon Turmeric
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 120 grams Plain yogurt
• 2 tablespoons Tahini
• 1 tablespoon Lemon juice
• 1 Garlic clove, minced
• 1 medium Cucumber, sliced
• 1 large Tomato, sliced
• 0.5 medium Red onion, thinly sliced
• 4 large Pita breads
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Drain and rinse the canned chickpeas thoroughly. Pat them dry with a clean kitchen towel.

Step 2

In a medium mixing bowl, combine the chickpeas with olive oil, cumin, coriander, paprika, turmeric, garlic powder, salt, and black pepper. Mash lightly with a fork or a potato masher leaving some chickpeas whole for texture.

Step 3

Heat a non-stick skillet over medium heat and add the seasoned chickpeas. Cook for about 8-10 minutes, stirring occasionally, until they become golden and slightly crispy.

Step 4

While the chickpeas are cooking, prepare the tahini sauce. In a small bowl, whisk together the yogurt, tahini, lemon juice, and minced garlic until smooth. Adjust seasoning with salt to taste.

Step 5

Warm the pita breads in a dry pan or in the oven until soft and pliable.

Step 6

To assemble the sandwiches, spread a generous spoonful of tahini sauce over the warm pita bread. Layer with the cooked chickpea mixture, adding sliced cucumber, tomato, and red onion.

Step 7

Sprinkle chopped parsley over the top for a fresh burst of flavor.

Step 8

Wrap the pita around the fillings and serve immediately.

Nutrition Facts

Serving size	(1394.4g)

Amount per serving	% Daily Value*
Calories	1687.8

Total Fat 62.0g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 7.2mg	0%
Sodium 3782.2mg	0%
Total Carbohydrate 235.0g	0%
Dietary Fiber 33.9g	0%
Total Sugars 34.6g
Protein 57.6g	0%

Vitamin D 57.6IU	0%
Calcium 2876.7mg	0%
Iron 10730.2mg	0%
Potassium 2556.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.3%

Protein: 13.3%

Carbs: 54.4%