Shawarma Chickpea Lettuce Wraps with Israeli Salad
Mediterranean-inspired wraps featuring crispy roasted chickpeas seasoned with aromatic shawarma spices, served in fresh lettuce cups with bulgur wheat pilaf, bright Israeli tomato-cucumber salad, and creamy lemon garlic yogurt sauce. The combination of textures from crispy chickpeas, tender bulgur, crunchy vegetables, and cool lettuce creates a satisfying vegetarian meal perfect for lunch or light dinner. Sumac adds a tangy brightness while pistachios provide richness and crunch.
Ingredients
- 13 ⅜ ounce chickpeas, drained and rinsed
- 1 unit yellow onion, halved, peeled, cut into wedges, some minced
- 1 tablespoon shawarma spice blend
- 1 teaspoon garlic powder
- ½ cup bulgur wheatquinoa1:1gluten-freegluten-free
cook according to package directions
- 2 unit veggie stock concentrate
- 1 unit roma tomato, diced into 1/2-inch pieces
- 1 unit persian cucumber, quartered lengthwise, cut into 1/2-inch pieces
- 1 unit lemon, quartered
- ¼ ounce parsley, roughly chopped
- ½ ounce pistachios, roughly chopped
- 1 unit baby lettuce, leaves separated, root end trimmed
- 1 teaspoon sumac
- 4 tablespoon yogurt
- 2 tablespoon sour cream
- 5 teaspoon olive oil
- 1 tablespoon butter
- salt
- pepper
Instructions
- 1
Adjust rack to top position and preheat oven to 400 degrees
- 2
Drain and rinse chickpeas then pat very dry with paper towels
- 3
Halve, peel, and cut onion into 1/2-inch-thick wedges then mince a few wedges until you have 2 tablespoons
- 4
Toss chickpeas and onion wedges on baking sheet with olive oil, half the shawarma spice, salt, and pepper
- 5
Roast on top rack, tossing halfway through, until chickpeas are crispy and onion is tender and lightly charred, 18-20 minutes
- 6
Melt 1 tablespoon butter in small pot over medium-high heat
- 7
Add minced onion, half the garlic powder, remaining shawarma spice, and salt then cook stirring until fragrant, 1 minute
- 8
Add bulgur, stock concentrates, and 1 cup water then cover and bring to boil
- 9
Reduce to low simmer and cook covered until water has absorbed and bulgur is tender, 12-15 minutes
- 10
Turn off heat and keep covered until ready to serve
- 11
Wash and dry produce
- 12
Dice tomato into 1/2-inch pieces
- 13
Quarter cucumber lengthwise then cut into 1/2-inch pieces
- 14
Roughly chop parsley
- 15
Quarter lemon
- 16
Roughly chop pistachios
- 17
Trim and discard root end from lettuce then separate leaves
- 18
Combine tomato, cucumber, sumac, half the parsley, 1 tablespoon olive oil, and lemon juice in medium bowl then season with salt and pepper
- 19
Combine yogurt, sour cream, remaining garlic powder, and lemon juice in small bowl
- 20
Add water 1 teaspoon at a time until mixture reaches drizzling consistency then season with salt and pepper
- 21
Drain any excess water from bulgur and fluff with fork then season with salt and pepper
- 22
Transfer chickpeas and onion to pot with bulgur and stir to combine
- 23
Divide lettuce between plates
- 24
Fill lettuce with bulgur mixture, salad, sauce, pistachios, and remaining parsley
- 25
Serve with remaining lemon wedges on the side
Tips
Pat chickpeas very dry before roasting to achieve maximum crispiness and prevent excess moisture during cooking
Add water gradually to the yogurt sauce to control consistency - start with 1 teaspoon at a time until it reaches perfect drizzling texture
Drain the Israeli salad before adding to wraps to prevent the lettuce from becoming soggy
Good to Know
Store assembled components separately in refrigerator up to 3 days. Keep lettuce wraps and sauce separate until serving.
Prepare bulgur, chickpeas, and Israeli salad up to 2 days ahead. Make sauce day of serving for best texture.
Serve immediately after assembling to maintain lettuce crispness. Provide extra lemon wedges and sauce on the side.
Common Mistakes
Pat chickpeas completely dry to avoid soggy texture when roasting
Don't overdress the Israeli salad to prevent watery lettuce wraps
Drain salad before adding to wraps to avoid excess moisture
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this recipe ahead of time?
Yes, prepare all components except lettuce wraps up to 2 days ahead. Store separately and assemble just before serving to maintain freshness and texture.
What if I don't have shawarma spice blend?
Make your own by combining cumin, coriander, paprika, turmeric, cinnamon, and cayenne pepper. Use equal parts of each spice for authentic flavor.
How long will the leftovers keep in the refrigerator?
Store components separately for up to 3 days. The bulgur mixture and roasted chickpeas keep well, but assemble fresh wraps daily for best texture.