HomeRecipesDipsChickpea Shawarma with lemon dill yogurt sauce
20 MINUTES
2-4 SERVINGS
25 MINUTES
INGREDIENTS:
Chickpeas:
1 15-ounce can chickpeas (rinsed, drained and patted dry)
1 tbsp olive oil or avocado oil
1 tsp each cumin and garlic powder
1/2 tsp each sea salt + black pepper
1/2 tsp smoked (or regular) paprika
1/4 tsp each ground coriander + cinnamon
Yogurt Sauce:
1/2 cup Oikos 11% plain yogurt
2 tbsp chopped dill
2 tbsp fresh lemon juice
1 pinch each cayenne pepper + salt
2 cloves garlic, minced or pressed
Drizzle of olive oil
For Serving
Pita or flatbread
Sliced tomato
Sliced red onion
Romaine lettuce (or any crunchy leafy green)
PREPARATION STEPS
1Preheat oven to 400 degrees F and line a large baking sheet with foil or parchment paper. 2In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on baking sheet. Bake at 400F for 25 minutes or until slightly crispy and golden brown. 3While the chickpeas are roasting, prepare your sauce by adding 1/2 cup of Oikos 11% plain yogurt, 2 tablespoons of chopped dill, 2 tablespoons of fresh lemon juice, 1 pinch each of cayenne pepper and salt and a drizzle of olive oil to a mixing bowl. Whisk to combine. 4To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.
