Roasted chickpea pita wrap

Roasted chickpea pita wraps

On Wednesday I posted about how to make whole wheat pita bread, so today how about a delicious filling for your freshly baked pita? Roasted chickpea pita wraps!

Chickpeas are a pretty classic filling for pitas in the form of glorious and delicious falafel of course, but a few months ago I was thinking about pita sandwiches (as you do…) and was hankering after something a little bit different when I came across this magnificent recipe for a Chickpea Shawarma Sandwich from Minimalist Baker (one of my all time favourite blogs). Her recipe is beautiful, and the one here is a take on hers.

This chickpea filling is warm, flavouful, and loaded with veggie protein. Paired with a fresh baked pita bread (or a wrap as in the original recipe), some creamy dill laden yogurt, and some fresh veggies, it is a sandwich which can’t fail to put a smile on your face.


For a speedy, yogurty sauce for the sandwich, I decided to go with the original recipe’s suggestion of dill and garlic, but rather than a hummus base, I used yogurt, and simply stirred in a bit of dried dill and garlic powder. It was lovely with the spiced chickpeas, and rounded off with some crunch fresh lettuce, was delicious.

Roasted chickpea pita wraps are a quick, super simple, and seriously satisfying meal.

Thanks again Minimalist Baker for the gorgeous recipe! You never fail to inspire!!

Roasted chickpea pita wraps
Lightly spiced chickpeas with a garlic and dill yogurt dressing in a whole wheat pita bread! Nutritious, satisfying and very yummy!
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For the chickpeas
  1. 400g or 2 cups of cooked chickpeas
  2. 1 Tbsp oil
  3. 1 tsp garlic powder
  4. 1 tsp ground cumin
  5. 1/2 tsp ground coriander
  6. 1/2 tsp smoked paprika
  7. 1/2 tsp ground turmeric
  8. 1/4 tsp ground allspice
  9. 1/4 tsp ground chipotle or chili powder
  10. Salt and pepper to taste
For the dill yogurt
  1. 3 Tbsp plain yogurt
  2. 1 tsp dried dill
  3. 1/4 tsp garlic powder
To serve
  1. Lettuce (and any other veggies you’d like to add to your wrap)
  2. 4-6 whole wheat pita breads
  1. Pre-heat the oven to 180 degrees Celsius.
  2. Pour the chickpeas into a large roasting tray and drizzle over the oil. Toss until they’re evenly coated. Add all of the spices and toss again so that they’re evenly covered in the spice mix.
  3. Place the tin in the oven and leave to roast for about 20 minutes, until the chickpeas are hot and slightly crunchy on the outsides.
  4. Meanwhile, in a small bowl combine the yogurt, dill and garlic powder and mix well.
  5. If the pitas are at room temperature you can warm them for a few minutes on a tray in the bottom of the oven.
  6. Once the chickpeas are cooked and the pitas warm, remove everything from the oven slice the pitas open on one side lengthwise, and fill with the chick peas, vegetables and a dollop of the yogurt. Serve immediately.
Roots & Wren

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