HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconCrunchy Chickpea Shawarma Pitas
Crunchy Chickpea Shawarma Pitas

Crunchy Chickpea Shawarma Pitas

Dinner’s Just 20 Minutes Away!

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Pitas are the ultimate blank culinary canvas—their hollow pockets hold a world of stuffing possibilities! Luckily, our chefs are pita Picassos, and this week, they’ve created a total masterpiece. These pockets are bursting with crunchy, shawarma-spiced chickpeas, hummus, tangy sour cream, and a tomato and cucumber salad studded with fresh dill and feta cheese. The best part, though? They come together in just 20 minutes! Asking price for this pita painting WAS $30,000, but this week we’re offering it as part of your HelloFresh meal choice. How can you resist?


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

4 ounce

Grape Tomatoes

¼ ounce


1 tablespoon



½ cup

Feta Cheese


4 tablespoon


1 unit

Persian Cucumber

13.4 ounce


1 tablespoon

Shawarma Spice Blend

2 unit

Whole Wheat Pitas


6 tablespoon

Sour Cream


Not included in your delivery

Kosher Salt


Vegetable Oil

1 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3515 kJ
Calories840 kcal
Fat42 g
Saturated Fat13 g
Carbohydrate81 g
Sugar11 g
Dietary Fiber12 g
Protein26 g
Cholesterol55 mg
Sodium1030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Paper Towel
Large Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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• Wash and dry all produce. • Halve tomatoes. Trim and halve cucumber lengthwise; thinly slice crosswise into half-moons. Pick and roughly chop fronds from dill. Drain and rinse chickpeas; pat very dry with paper towels.


• Heat a ¼-inch layer of oil in a large pan over medium-high heat. • Sprinkle chickpeas with flour; toss to evenly coat. • Once oil is hot enough that a pinch of flour sizzles when added to the pan, add chickpeas and cover. Cook, uncovering to stir once or twice, until crispy, 4-7 minutes. • Transfer chickpeas to a paper-towel-lined plate; season with Shawarma Spice, salt, and pepper. • TIP: It’s natural for chickpeas to pop a bit.


• While chickpeas cook, in a large bowl, toss together tomatoes, cucumber, dill, feta, and a drizzle of olive oil. Season with salt and pepper. • Toast pitas until warm and pliable. Halve each pita crosswise to create pockets.


• Spread hummus and sour cream inside of each pita pocket. Fill with as many chickpeas as you like (you may have some left over) and a small amount of salad. • Divide stuffed pita pockets between plates. Serve with remaining salad on the side. • TIP: Sprinkle your salad with any remaining chickpeas for a crunchy, crouton-like topper!