Shawarma-Spiced Chickpea & Bulgur Wraps

🥘 Ingredients

• black pepper
• bulgur wheat
  1 c
• chickpeas
  1 unit
• dill
  1 oz
• feta cheese
  ½ cup
• flour tortillas
  4 unit
• greek vinaigrette
  2 oz
• harissa powder
  1 tbsp
• mini cucumber
  1 unit
• olive oil
  4 tsp
• paper towels
• red pepper hummus
  4 tbsp
• salt
  4 tsp
• shallot
  1 unit
• shawarma spice blend
  4 tsp
• tomato
  1 unit
• water
  1 c

🍳 Cookware

• baking sheet
• small pot
• medium bowl

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Drain and rinse chickpeas ; pat dry with paper towels . Toss on a baking sheet with a large drizzle of olive oil , 2 tsp shawarma spice blend (4 tsp for 4 servings), salt , and black pepper . Measure the shawarma spice blend carefully; we sent more than needed. Roast on top rack until browned and crisp, ⏱️ 20 minutes . TIP: It is natural for chickpeas to pop a bit while roasting.

   chickpeas: 1 unit, paper towels, olive oil: 4 tsp, shawarma spice blend: 2 tsp, salt: 4 tsp, black pepper, shawarma spice blend: 2 tsp
2. 

   2

   While chickpeas roast, in a small pot , combine bulgur wheat , water , half the harissa powder , and ½ teaspoon salt. (For 4 servings, use 2 cups water, all the harissa powder, and 1 teaspoon salt.) Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve. Drain bulgur if necessary, then fluff with a fork.

   bulgur wheat: 1 c, water: 1 c, harissa powder: 1 tbsp
3. 

   3

   While bulgur cooks, wash and dry all produce. Trim and halve mini cucumber lengthwise; slice crosswise into ¼-inch-thick half-moons. Dice tomato . Pick and finely chop fronds from dill . Halve, peel, and thinly slice shallot .

   mini cucumber: 1 unit, tomato: 1 unit, dill: 1 oz, shallot: 1 unit
4. 

   4

   In a medium bowl , combine cucumber, tomato, feta cheese , chopped dill, and as much sliced shallot as you like. Toss with half the greek vinaigrette (save the rest for serving) and season with salt and pepper.

   feta cheese: ½ cup, greek vinaigrette: 2 oz
5. 

   5

   Wrap flour tortillas in a damp paper towel and microwave until warm and pliable, ⏱️ 30 seconds . Place tortillas on a clean work surface and spread bottom third of each with red pepper hummus . Top with a heaping ¼ cup bulgur, ¼ cup chickpeas, and ¼ cup salad. Fold up the bottom side of each tortilla over the filling, then fold over the left and right sides toward the filling. Roll up tortillas, starting with filled sides, to create wraps. TIP: For a mess-free option, place each tortilla on a large piece of foil before rolling and wrap it up with the foil. Simply unwrap as you eat!

   flour tortillas: 4 unit, red pepper hummus: 4 tbsp
6. 

   6

   Halve wraps on a diagonal; divide between plates along with remaining bulgur, chickpeas, and salad. Serve with remaining Greek vinaigrette on the side for drizzling or dipping.