Chickpea Shawarma Stuffed Pitas
These Chickpea Shawarma Stuffed Pitas are the perfect quick to whip up high protein meal! They are a healthy take on traditional Middle Eastern Street food minus dairy and meat, with all the flavour remaining. Chickpeas and tempeh pack these pitas with protein, and a medley of fresh, crisp veggies makes them super filling. Topped off with a light and tangy 2 minute tzatziki makes this a perfectly balanced and delicious meal. Trust me, you’ll be having this on repeat!
Protein Packed Vegan Recipes
VEGAN MUSHROOM LENTIL WELLINGTON
Why You’ll Love These Chickpea Shawarma Stuffed Pitas
Loaded with Plants and Fibre – Say goodbye to conventional meat-based shawarma and embrace a wholesome, plant-powered alternative. These chickpea shawarma stuffed pitas is high in dietary fibre from chickpeas and veggies which will keep you feeling full and satisfied for hours!
Packed with Protein – Just like chicken, tempeh is a complete protein source, containing all nine essential amino acids crucial to our bodies. This makes tempeh an excellent substitute for chicken in our Shawarma Stuffed Pitas. What sets tempeh apart is its chicken-like texture – firm, chewy, and capable of absorbing shawarma spices. After all, embracing a vegan lifestyle doesn’t mean compromising essential nutrients or flavor.
Dairy-Free Tzatziki Sauce – Experience the rich, creamy goodness of tzatziki without dairy. This high-protein tzatziki sauce, crafted from creamy coconut yogurt, offers a velvety texture that rivals its traditional counterpart. Perfect for those with lactose intolerance or anyone seeking a lighter, plant-based alternative.
Perfect for Meal Prep – These vegetarian Shawarma Stuffed Pitas are the epitome of effortless, delicious, and time-saving meal prep perfection. Chickpea tempeh shawarma stuffing and tofu-based tzatziki sauce are ideal candidates for meal prep. Prepare a batch in advance, refrigerate the sauce and stuffing separately, and assemble when ready to serve. Just reheat the stuffing and give tzatziki sauce a gentle mix before assembling your pita to maintain optimal flavors.
Kid-Friendly – Win over the little ones with a lunchbox-friendly delight. Shawarma Stuffed Pitas are not just a treat for the taste buds; they also check the boxes for a balanced, kid-approved meal. Packed with essential nutrients, the convenience of hot or cold enjoyment makes it a parent’s go-to choice for school lunches. Nothing will make you happier than watching the lunchbox come home empty.
How to Make Chickpea Shawarma Stuffed Pitas
Prepare the Shawarma Stuffing
Sauté diced onion until translucent. Add garlic and cook for another minute. Add in your can of strained and rinsed chickpeas and crumble in a block of tempeh.
Cook until golden, approximately 10 minutes. Add spices and a squeeze of lemon, and season to taste with salt and pepper. While the Shawarma Stuffing cooks, chop up cherry tomatoes, parsley, and red onion.
Once the chickpeas and tempeh are cooked, transfer them to a bowl and mix in your veggies and olives.
Make the Tzatziki
Add all ingredients for tzatziki to a bowl, except for the cucumber, and mix to combine. Grate the cucumber into a dish towel and squeeze the liquid out. Mix the grated cucumber with the tzatziki sauce.
Assemble Your Chickpea Shawarma Stuffed Pitas
Split open the pita and generously fill it with the chickpea tempeh shawarma stuffing. Top it off with a dollop of vegan tzatziki. Serve and enjoy!
Recipe Tips for Chickpea Shawarma Stuffed Pitas
Make it Gluten-Free – If you’re gluten-sensitive or following a gluten-free diet, swap out the pitas for corn tortillas or lettuce wraps, or serve over a bed of rice!
Swap the Yogurt – If you don’t have coconut yogurt on hand, you can use another plant-based yogurt or instead use a block of blended silken tofu to pack in more protein.
Make it Soy-Free – To make this recipe soy-free, simply omit the tempeh and add in extra chickpeas.
Variety in Veggies – While the recipe suggests cherry tomatoes, parsley, red onion, and kalamata olives, feel free to explore other veggies. Bell peppers, cucumbers, or even roasted eggplant can add exciting layers of flavor and texture.
More Vegan Recipes You’ll Love
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Shawarma Stuffed Pitas
Ingredients
For the Stuffing
- 1 onion
- 1 clove garlic
- 1 can chickpeas 1.5 cups
- 1 block tempeh
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp paprika
- ½ tsp cinnamon
- Squeeze of lemon
- Pinch of chili flakes for heat
- Salt and pepper
- 300 g cherry tomatoes halved
- ½ bunch chopped parsley
- ¼ sliced diced red onion
- ¼ cup kalamata olives
For the Tzatziki
- 1 cup coconut yogurt
- ½ cucumber
- 1 clove garlic
- Juice of half a lemon
- 2 tsp dill
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp pepper
- 3 small whole wheat pitas
Instructions
- First, make your chickpea tempeh shawarma stuffing. Saute your diced onion until translucent, then add your garlic and cook for another minute.
- Next add in your can of strained and rinsed chickpeas and crumble in a block of tempeh.
- Cook until golden, about 10 minutes.
- Add in your spices and a squeeze of lemon, and season to taste with salt and pepper.
- While that cooks, chop up your cherry tomatoes, parsley, and red onion.
- Once the chickpeas and tempeh are cooked, transfer to a bowl and mix in your veggies and olives.
- While the chickpeas and tempeh are cooking, you can also make your high-protein tzatziki sauce.
- Add all ingredients of tzatziki into a bowl, except for your cucumber, and mix to combine.
- Grate your cucumber into a dish towel and squeeze the liquid out.
- Mix the grated cucumber into the tzatziki sauce.
- Assemble your pita. Split open the middle of your pita and add in your chickpea tempeh shawarma stuffing along with some of that vegan tzatziki.
- Serve and enjoy!