Sheet Pan Chickpea Shawarma Pita Pockets
with Hummus & Israeli Veggie Salad
Sheet Pan Chickpea Shawarma Pita Pockets
Warm shawarma-spiced chickpeas tuck into pita pockets with creamy hummus and a crisp Israeli veggie salad for an easy, vibrant meal packed with flavor.
Ingredients
For 2 servings
- 13.4 ounce Chickpeas
- ¼ ounce Dill
- ½ cup Feta Cheese
- 4 ounce Grape Tomatoes
- 4 tablespoon Hummus
- 1 unit Persian Cucumber
- 1 tablespoon Shawarma Spice Blend
- 6 tablespoon Sour Cream
- 2 unit Whole Wheat Pitas
Additional Ingredients
- 1 teaspoon Cooking Oil
- 1 teaspoon Olive Oil
- Pepper
- Salt
Mediterranean
PDF
DifficultyMedium
Prep Time10m
Total Time20m
Calories730
Protein25g
Carbs85g
Fat32g
Tags:
VeggieFiber SmartEasy Cleanup
⚠️Allergens:
🥛Milk🌰Sesame🌾WheatSwaps and substitutions
For dairy-free, swap the feta and sour cream for a plant-based yogurt or extra hummus, and keep the sesame-based hummus if tolerated. For gluten-free, use GF flatbreads or lettuce cups instead of wheat pita; for vegan, use a dairy-free spread and skip the feta.
What to serve with it
Serve with extra cucumber and tomato salad, plus lemony olives or pickled onions for a bright counterpoint. A simple soup or roasted potatoes on the side makes it feel more filling without competing with the shawarma flavors.
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