Chickpea Shawarma with Lemon Dill Yogurt Sauce

Chickpeas tossed with shawarma inspired spices and baked until crispy and golden brown. Enjoy in a pita topped with a creamy Greek-inspired yogurt sauce.

  • Prep time: 20 Minutes
  • Cook time: 25 Minutes
  • Yields: 2-4 servings



  • 1 15-ounce can chickpeas (rinsed, drained and patted dry)

  • 1 Tablespoon olive oil or avocado oil

  • 1 teaspoon each cumin and garlic powder

  • 1/2 teaspoon each sea salt + black pepper

  • 1/2 teaspoon smoked (or regular) paprika

  • 1/4 teaspoon each ground coriander + cinnamon

Yogurt Sauce

  • 1/2 cup Oikos® Plain Greek Yogurt

  • 2 Tablespoons chopped dill

  • 2 Tablespoons 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)


  1. Preheat oven to 400°F and line a large baking sheet with foil or parchment paper.

  2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on a baking sheet. Bake at 400F for 25 minutes or until slightly crispy and golden brown.

  3. While the chickpeas are roasting, prepare your sauce by adding 1/2 cup of Oikos Plain Greek 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.

  4. To 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.


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