Crispy Chickpea Shawarma Pitas

Instructions

1. 1

   Heat the oven to 425°F. Rinse and drain the chickpeas, pat them very dry, and toss with 2 tbsp oil, the shawarma spice and 1/2 tsp salt.

2. 2

   Spread on a sheet pan and roast 20-25 minutes, shaking once, until crisp on the outside.

3. 3

   Meanwhile whisk the tahini with the juice of the lemon, a pinch of salt and 3-5 tbsp cold water until smooth and drizzly.

4. 4

   Chop the cucumber and tomatoes, thinly slice the onion and shred the lettuce.

5. 5

   Warm the pitas for a minute in the oven, then fill with lettuce, chickpeas, veggies and tahini sauce. Kids can build their own with just chickpeas and cucumber.