Test Kitchen: Sargent Choice Chickpea Shawarma Sandwich

Mia Sugarman, SAR Dietetics ’22
Patricia Orus-Deya, SAR Dietetics ’23

Recipe modified from Budget Bytes

Yield: 4 Servings

Chickpeas  1 15-ounce can chickpeas (rinsed, drained, and patted  dry)
1 Tbsp grapeseed 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
4 whole-wheat pitas

Garlic Dill Sauce
1/4 cup ​hummus ​(or tahini)
1 Tbsp lemon juice (juice of 1/2 lemon as original recipe is written)
3/4 – 1 tsp dried dill
3 cloves garlic (minced)
2-3 Tbsp water or milk ​(to thin, if necessary)
Sea salt to taste
Optional: Sliced tomato, sliced red onion, romaine lettuce or fresh parsley

1. Preheat oven to 400 degrees F and line a large baking sheet with oil or parchment paper.
2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices of choice.  Spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown.  Once slightly cooled, sample and adjust seasonings as desired.
3. While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice,  dill, and garlic to a mixing bowl and whisking to combine. Add enough water or milk so  it’s a pourable consistency.
4. Taste and adjust seasonings as needed. Add more garlic for more zing, lemon juice for  freshness, and dill for a more intense herb flavor
5. To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still-warm  oven for 1 minute) and top with the desired amount of chickpeas, sauce, and vegetables  of choice.

What we liked:
– The recipe contains lots of spices, making it a very flavorful and delicious dish.
– The majority of the ingredients are non-perishable so they can be stored for a long time.
– This is a suitable recipe for a college dorm, as the chickpeas do not need to be roasted.

– Add fresh vegetables of your choice to the dish.
– Increase the amount of spices/type of species according to your preference.
– To vary protein, try tofu, fish, or meat.
– When roasting the chickpeas ensure to monitor them closely and turn them over, as they can burn.

Nutritional Value:
– Chickpeas and hummus are a good source of protein.
– The whole wheat pita is high in fiber, which promotes a healthy digestive tract.
– Lemon juice is high in Vitamin C.
– Dried dill adds a fresh, zesty flavor.
– Avocado oil is a good source of monounsaturated fat.