Shawarma-Spiced Chickpea & Bulgur Wraps

🥘 Ingredients

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

🍳 Cookware

• baking sheet
• small pot
• medium bowl

1. 

   1

   flour tortillas red pepper hummus feta cheese chickpeas greek vinaigrette mini cucumber shawarma spice blend harissa powder tomato bulgur wheat dill shallot salt olive oil black pepper

   flour tortillas: 4 unit, red pepper hummus: 4 tbsp, feta cheese: 4 oz, chickpeas: 1 can, greek vinaigrette: 2 tbsp, mini cucumber: 1 unit, shawarma spice blend: 2 tsp, harissa powder: 1 tsp, tomato: 1 unit, bulgur wheat: 1 c, dill: 2 tbsp, shallot: 1 unit, salt: 1 tsp, olive oil: 1 tbsp, black pepper: 1 tsp
2. 

   2

   Preheat oven to 425 degrees. Drain and rinse chickpeas and pat dry with paper towels. On a baking sheet , toss chickpeas with a drizzle of olive oil , 2 tsp shawarma spice blend , a pinch of salt , and black pepper . Toss until evenly coated.

   chickpeas: 1 can, olive oil: 1 tbsp, shawarma spice blend: 2 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Roast on the top rack until browned and crisp ⏱️ 20 minutes . It is normal for chickpeas to pop slightly while roasting.
4. 

   4

   While chickpeas roast, combine bulgur wheat , 1 cup water, ½ tsp harissa powder , and ½ tsp salt in a small pot . Bring to a boil, then cover and reduce heat to a low simmer. Cook until water is absorbed and bulgur is tender ⏱️ 12 minutes .

   bulgur wheat: 1 c, harissa powder: 1 tsp
5. 

   5

   Remove pot from heat and keep covered until ready to serve. Drain any excess liquid if necessary, then fluff bulgur with a fork.
6. 

   6

   While bulgur cooks, wash and dry all produce. Trim and halve mini cucumber lengthwise, then thinly slice crosswise. Dice tomato . Pick and finely chop fronds from dill . Halve, peel, and thinly slice shallot .

   mini cucumber: 1 unit, tomato: 1 unit, dill: 2 tbsp, shallot: 1 unit
7. 7

   In a medium bowl , combine sliced cucumber, diced tomato, crumbled feta cheese , chopped dill, and as much sliced shallot as desired. Toss with half of the greek vinaigrette and season to taste with salt and pepper. Set aside.

   feta cheese: 4 oz, greek vinaigrette: 2 tbsp
8. 8

   Wrap flour tortillas in damp paper towels and microwave until warm and pliable ⏱️ 30 seconds .

   flour tortillas: 4 unit
9. 9

   Place tortillas on a clean work surface. Spread the bottom third of each with red pepper hummus . Top with a heaping ¼ cup bulgur, ¼ cup roasted chickpeas, and ¼ cup cucumber salad. Fold up the bottom side over the filling, then fold the left and right sides toward the center. Roll up tightly starting from the filled end to create wraps.

   red pepper hummus: 4 tbsp
10. 10

    Halve wraps diagonally and divide between plates. Serve alongside any remaining bulgur, chickpeas, and salad. Drizzle or dip with the remaining greek vinaigrette.