Shawarma Chickpea Lettuce Wraps

🥘 Ingredients

• baby lettuce
  1 head
• black pepper
  to taste
• bulgur wheat
  ½ cup
• butter
  2 tbsp
• chickpeas
  15 oz
• garlic powder
  1 tsp
• lemon
  1 unit
• olive oil
  2 tbsp
• parsley
  ½ cup
• persian cucumber
  1 unit
• pistachios
  2 tbsp
• roma tomato
  1 unit
• salt
  to taste
• shawarma spice blend
  2 tbsp
• sour cream
  2 tbsp
• sumac
  1 tsp
• veggie stock concentrate
  1 unit
• water
  1 c
• yellow onion
  1 unit
• yogurt
  ¼ cup

🍳 Cookware

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

1. 

   1

   chickpeas yellow onion shawarma spice blend garlic powder bulgur wheat veggie stock concentrate roma tomato persian cucumber lemon parsley pistachios baby lettuce sumac yogurt sour cream olive oil butter water salt black pepper

   chickpeas: 15 oz, yellow onion: 1 unit, shawarma spice blend: 2 tbsp, garlic powder: 1 tsp, bulgur wheat: ½ cup, veggie stock concentrate: 1 unit, roma tomato: 1 unit, persian cucumber: 1 unit, lemon: 1 unit, parsley: ½ cup, pistachios: 2 tbsp, baby lettuce: 1 head, sumac: 1 tsp, yogurt: ¼ cup, sour cream: 2 tbsp, olive oil: 2 tbsp, butter: 2 tbsp, water: 1 c, salt: to taste, black pepper: to taste
2. 

   2

   Adjust oven rack to top position and preheat oven to 400°F. Drain and rinse chickpeas; pat very dry with paper towels. Halve, peel, and cut yellow onion into ½-inch wedges; mince a few wedges until you have 2 TBSP.
3. 

   3

   Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, half the shawarma spice blend, a big pinch of salt, and black pepper. Roast on top rack, tossing halfway through, until chickpeas are crispy and onion is tender and lightly charred ⏱️ 18 minutes . It is natural for chickpeas to pop a bit while roasting.
4. 

   4

   Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add minced onion, half the garlic powder, remaining shawarma spice, and a big pinch of salt. Cook, stirring, until fragrant ⏱️ 1 minute . Add bulgur wheat, veggie stock concentrate, and 1 cup water. Cover, bring to a boil, then reduce to a low simmer. Cook, covered, until water has absorbed and bulgur is tender ⏱️ 12 minutes . Turn off heat; keep covered until ready to serve.
5. 

   5

   Wash and dry all 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.
6. 

   6

   In a medium bowl , combine tomato, cucumber, sumac, half the parsley, 1 TBSP olive oil, and a squeeze of lemon juice. Season with salt and pepper.
7. 

   7

   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.
8. 8

   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. Fill with bulgur mixture, salad (draining first), sauce, pistachios, and remaining parsley. Serve with any remaining lemon wedges on the side.