Chickpea shawarma pita plates

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Chickpeas, drained, rinsed and dried very well2 15-oz cans
• Whole pita breads4
• Plain hummus1 cup
• Large lemon1
• English cucumber1
• Cherry tomatoes1 pint
• Romaine hearts2
• Small red onion1
• Salt-free shawarma seasoning1 tbsp
• Olive oil2 tbsp

How dinner comes together

1. 1

   Heat the oven to 450°F. Pat the chickpeas very dry with a clean towel; discard any loose skins.

2. 2

   Toss the chickpeas with olive oil, shawarma seasoning and 1/2 teaspoon kosher salt. Spread them in one layer on the sheet pan.

3. 3

   Roast until browned and crisp at the edges but still creamy inside, 18–20 minutes, shaking the pan after 10 minutes.

4. 4

   Meanwhile, chop the cucumber, tomatoes and romaine; thinly slice the onion. Stir half the lemon juice and 2 tablespoons water into the hummus until drizzleable.

5. 5

   Warm the pitas directly on the oven rack for the final 2 minutes, just until soft and steamy, then cut each into quarters.

6. 6

   Arrange chickpeas, vegetables, pita and lemon hummus on plates. Squeeze over the remaining lemon and let everyone build their own bites.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Sesame
• Wheat

Equipment

• Rimmed sheet pan
• Mixing bowl
• Small bowl