Shawarma Chickpea Lettuce Wraps

🥘 Ingredients

• Shawarma Spice Blend
  2 tbsp
• baby lettuce
  2
• bulgur wheat
  1 c
• butter
  2 tbsp
• chickpeas
  26.8 oz
• garlic powder
  2 tsp
• lemon
  1
• olive oil
  2.667 tbsp
• paper towels
• parsley
  ¼ oz
• pepper
• persian cucumber
  2
• pistachios
  1 oz
• roma tomato
  2
• salt
• sour cream
  4 tbsp
• sumac
  2 tsp
• veggie stock concentrate
  4 unit
• water
  1 c
• yellow onion
  2
• yogurt
  1/2 c

🍳 Cookware

• baking sheet
• small pot
• medium bowl
• small bowl

1. 

   1

    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 yellow onion into ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings).

   chickpeas: 26.8 oz, paper towels, yellow onion: 2
2. 

   2

    Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil , half the Shawarma Spice Blend (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.

   olive oil: 2.667 tbsp, Shawarma Spice Blend: 2 tbsp, salt, pepper
3. 

   3

    Meanwhile, melt 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 wheat , veggie stock concentrate , and 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.

   butter: 2 tbsp, garlic powder: 2 tsp, salt, bulgur wheat: 1 c, veggie stock concentrate: 4 unit, water: 1 c
4. 

   4

    Wash and dry produce. Dice roma tomato into ½-inch pieces. Quarter persian cucumber lengthwise; cut into ½-inch pieces. Roughly chop parsley . Quarter lemon . Roughly chop pistachios . Trim and discard root end from baby lettuce ; separate leaves.

   roma tomato: 2, persian cucumber: 2, parsley: ¼ oz, lemon: 1, pistachios: 1 oz, baby lettuce: 2
5. 

   5

    In a medium bowl , 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 .

   sumac: 2 tsp, salt, pepper
6. 

   6

    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 .

   yogurt: 1/2 c, sour cream: 4 tbsp, salt, pepper
7. 

   7

    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.

   salt, pepper