Shawarma Chickpea Lettuce Wraps
with Israeli Salad, Pistachios & Lemon Garlic Yogurt Sauce
- Wheat
- Tree Nuts
- Milk
We love a good wrap session for dinner. We’re talking lettuce wraps! Crisp baby romaine leaves are filled with fresh, crunchy salad and creamy yogurt sauce over shawarma-spiced chickpeas mixed with flavorful bulgur—a hearty whole grain that’s long been a staple of both Middle Eastern and Mediterranean cuisines. It turns ultra-fluffy when cooked, making it a perfect base for saucy braises and stir-fries, and great for bulking out salads and wraps, like this one. The best part, though? Bulgur is a nutritional powerhouse—with a variety of vitamins and minerals such as iron and calcium. It also contains insoluble fiber which helps speed up digestion. Not to mention, bulgur has fewer calories per serving than white rice, is low in total fat, and has zero saturated fat or cholesterol. Now, THAT’S a wrap!
Ingredients
13.4 ounce
Chickpeas
1 unit
Yellow Onion
1 tablespoon
Shawarma Spice Blend
1 teaspoon
Garlic Powder
½ cup
Bulgur Wheat
(Contains: Wheat)
2 unit
Veggie Stock Concentrate
1 unit
Roma Tomato
1 unit
Persian Cucumber
1 unit
Lemon
¼ ounce
Parsley
½ ounce
Pistachios
(Contains: Tree Nuts)
1 unit
Baby Lettuce
1 teaspoon
Sumac
4 tablespoon
Yogurt
(Contains: Milk)
2 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 400 degrees. • Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings).
• Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, half the Shawarma Spice (you’ll use the rest in the next step), a big pinch of salt, and pepper. • Roast on top rack, tossing halfway through, until chickpeas are crispy and onion is tender and lightly charred, 18-20 minutes. (For 4, divide everything between 2 baking sheets; roast on top and middle racks, tossing veggies and swapping rack positions halfway through.) TIP: It’s natural for chickpeas to pop a bit while roasting.
• Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat (2 TBSP butter and a medium pot for 4 servings). Add minced onion, half the garlic powder (you’ll use the rest in step 6), remaining Shawarma Spice, and a big pinch of salt. Cook, stirring, until fragrant, 1 minute. • Add bulgur, stock concentrates, and 1 cup water (2 cups for 4). Cover, bring to a boil, then reduce to a low simmer. Cook, covered, until water has absorbed and bulgur is tender, 12-15 minutes. • Turn off heat; keep covered until ready to serve
• Wash and dry produce. • Dice tomato into ½-inch pieces. Quarter cucumber lengthwise; cut into ½-inch pieces. Roughly chop parsley. Quarter lemon. Roughly chop pistachios. Trim and discard root end from lettuce; separate leaves.
• In a medium bowl (large bowl for 4 servings), combine tomato, cucumber, sumac, half the parsley, 1 TBSP olive oil (2 TBSP for 4), and a squeeze of lemon juice. Season with salt and pepper.
• In a small bowl, combine yogurt, sour cream, remaining garlic powder, and a squeeze of lemon juice. Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.
• Drain off any excess water from bulgur; fluff with a fork. Season with salt and pepper to taste. Transfer chickpeas and onion to pot; stir to combine. • Divide lettuce between plates (pat dry if needed). Fill with bulgur mixture, salad (draining first), sauce, pistachios, and remaining parsley. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, aromatic shawarma spices and fresh Mediterranean flavors 🍲.
- Ease of prep: Some found it time-consuming with many components, while others said it was quick and simple.
- Suggestions: Consider serving with pita or naan for easier eating; add chicken or shrimp for extra protein.
- Portions: Generous servings; many had leftovers for lunch or found it could feed more than expected.
- Texture: Customers enjoyed the mix of crunchy vegetables, crispy chickpeas, and fluffy bulgur.
Reviews from our home cooks
The recipe was great! However, I recommend offering tips in the recipe instructions that suggest only using half of the shawarma spice if cooking for little kids. The spice can be overwhelming especially for littles. Also, instead of doing lettuce wraps, I made a side salad instead.
Yummy! The lettuce wraps gave this such a crisp, fresh crunch. The chickpeas with the spice blend were savory and delicious, while the onions gave it all a nice bite. I always love a white, garlic sauce.
Love, love this meal. There were lots of lettuce leaves, more than I needed for the shawarma toppings, so I was able to use them for a salad. The leaves were really fresh, sturdy and yummy.
My family loves the HF recipes with roasted chickpeas. My kids love things served in lettuce "cups" and we all love shawarma spice! This one was a winner!
This one takes a little time to make but with two of us working on overlapping steps it was fine. The assembled lettuce wraps were one of the best veggie dish in a lettuce leaf that we have had so far. Perfectly filling.
We had to think hard about giving it three stars -- largely because we did not receive the Shawarma spice!! While this was quite unfortunate given that was the entire appeal of the dish, we ended up using extra Tunisian spice that we had in our cupboard from another meal. The substitution worked great, and the Israeli salad gave a tangy balance to the chickpea and bulgar (which we also added Tunisian spice to the broth). The pistachios and Lemon Garlic Yogurt sauce were great toppers, although the Lemon Garlic tasted a little bit odd on its own. All in all, know the Tunisian spice worked well as a replacement, but we wished we would have been able to truly experience the dish with the Shawarma spice. It could have upped this to four stars.
These were so flavorful and very filling. I got these thinking they were chicken shawarma and was surprised it said chickpea. It did not disappoint and makes a really good lunch or dinner.
Even with a missing tomato, these were so good. The shawarma spices worked perfectly on the onion and chickpeas and the bulgar flavoring was amazing. Loved these.
So delicious and filling- easily 6 meals for us. We did not make wraps but instead chopped the lettuce and made salads. The flavor combinations were on point! Only wish there was more of the tomato cucumber salad included, it was so good!
I normally don't like chickpeas, but I enjoyed this very much. The shawarma spices were new to me. Delicious!
More delicious recipes with similar ingredients
Creative recipes to inspire your cooking
Explore new flavors and break the monotony of your meals. Discover exciting recipes that will inspire your culinary adventures!
