Sandwich Shawarma Kacang Buncis

Name: Sandwich Shawarma Kacang Buncis
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 15 -ounce can chickpeas ((rinsed, drained and patted dry)); 1 Tbsp grape seed or avocado oil; 1 tsp each cumin and garlic powder; 1/2 tsp each sea salt + black pepper; 1/2 tsp smoked (or regular) paprika; 1/4 tsp each ground coriander + cinnamon; 1/4 cup hummus ((or tahini*)); ~1 Tbsp lemon juice ((juice of 1/2 lemon as original recipe is written)); 3/4 - 1 tsp dried dill*; 3 cloves garlic ((minced)); 2 -3 Tbsp water or unsweetened almond milk ((to thin)); Sea salt to taste ((optional // I didn’t need any)); Vegan pita or flatbread ((ensure gluten-free for GF eaters)); Sliced tomato ((optional)); Sliced red onion ((optional)); Romaine lettuce or fresh parsley, chopped ((optional)); Chili garlic sauce

Amazing, 30-minute Chickpea Shawarma Sandwich with spicy baked chickpeas, a creamy Garlic Dill sauce, and lots of fresh vegetables. A healthy, quick, and satisfying plant-based meal!

⏱️ 30 menit 🔪 Persiapan: 5 menit 🔥 Masak: 25 menit 📊 Sedang 👁️ 1 dilihat

👨‍🍳 Mulai Masak

Foto: Minimalist Baker — Minimalist Baker

Bahan-bahan

4 porsi

1 15 -ounce can chickpeas ((rinsed, drained and patted dry))
1 Tbsp grape seed or avocado oil
1 tsp each cumin and garlic powder
1/2 tsp each sea salt + black pepper
1/2 tsp smoked (or regular) paprika
1/4 tsp each ground coriander + cinnamon
1/4 cup hummus ((or tahini*))
~1 Tbsp lemon juice ((juice of 1/2 lemon as original recipe is written))
3/4 - 1 tsp dried dill*
3 cloves garlic ((minced))
2 -3 Tbsp water or unsweetened almond milk ((to thin))
Sea salt to taste ((optional // I didn’t need any))
Vegan pita or flatbread ((ensure gluten-free for GF eaters))
Sliced tomato ((optional))
Sliced red onion ((optional))
Romaine lettuce or fresh parsley, chopped ((optional))
Chili garlic sauce

Langkah-langkah

Preheat oven to 400 degrees F (204 C) and line a large baking sheet (or more if making larger batch) with foil or parchment paper.
In a small mixing bowl toss rinsed and dried chickpeas with oil and spices* and spread on baking sheet. Bake for 25 minutes or until slightly crispy and golden brown. Once slightly cooled, sample and adjust seasonings as desired (I added a bit more sea salt, cumin and garlic powder for extra flavor).
While the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill and garlic to a mixing bowl and whisking to combine. Add enough water or almond milk to thin so it’s pourable (~2-3 Tbsp as original recipe is written // adjust amount if altering batch size).
Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
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.
Best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3-4 days.

Estimasi Nutrisi (per porsi)

Makronutrien

Kalori37319% AKG

*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori

💰 Estimasi Harga

Total Bahan Rp 1.550

Per Porsi Rp 388/porsi

🏠 Lebih hemat ~Rp 3.100 dari beli jadi!

📋 Rincian Harga Bahan (12% bahan terdeteksi)

Bahan	Jumlah	Harga Satuan	Subtotal
-ounce can chickpeas	1	Rp 12.000/kg	Rp 1.200
grape seed or avocado oil	1 tbsp	-	-
each cumin and garlic powder	1 tsp	Rp 70.000/kg	Rp 350
each sea salt + black pepper	0.5 tsp	-	-
smoked	0.5 tsp	-	-
each ground coriander + cinnamon	0.25 tsp	-	-
hummus	0.25 cup	-	-
~1 Tbsp lemon juice	2 l	-	-
- 1 tsp dried dill*	0.75	-	-
garlic	3 cloves	-	-
-3 Tbsp water or unsweetened almond milk	2	-	-
Sea salt to taste	-	-	-
Vegan pita or flatbread	-	-	-
Sliced tomato	-	-	-
Sliced red onion	-	-	-
Romaine lettuce or fresh parsley	-	-	-
Chili garlic sauce	-	-	-