Shawarma Chickpea Lettuce Wraps
with Israeli Salad, Pistachios & Lemon Garlic Yogurt Sauce
We love a good wrap session for dinner. We’re talking lettuce wraps! Crisp baby romaine leaves are filled with fresh, crunchy salad and creamy yogurt sauce over shawarma-spiced chickpeas mixed with flavorful bulgur—a hearty whole grain that’s long been a staple of both Middle Eastern and Mediterranean cuisines. It turns ultra-fluffy when cooked, making it a perfect base for saucy braises and stir-fries, and great for bulking out salads and wraps, like this one. The best part, though? Bulgur is a nutritional powerhouse—with a variety of vitamins and minerals such as iron and calcium. It also contains insoluble fiber which helps speed up digestion. Not to mention, bulgur has fewer calories per serving than white rice, is low in total fat, and has zero saturated fat or cholesterol. Now, THAT’S a wrap!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
13.4 ounce
Chickpeas
1 unit
Yellow Onion
1 tablespoon
Shawarma Spice Blend
1 teaspoon
Garlic Powder
½ cup
Bulgur Wheat
(Contains Wheat)
2 unit
Veggie Stock Concentrate
1 unit
Roma Tomato
1 unit
Persian Cucumber
1 unit
Lemon
¼ ounce
Parsley
½ ounce
Pistachios
(Contains Tree Nuts)
1 unit
Baby Lettuce
1 teaspoon
Sumac
4 tablespoon
Yogurt
(Contains Milk)
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
5 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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 onion into 1⁄2-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4 servings).
• Toss chickpeas and onion wedges on a baking sheet with a large drizzle of olive oil, half the Shawarma Spice (you’ll use the rest in the next step), and 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 and swapping rack positions halfway through.) (It’s natural for chickpeas to pop a bit while roasting.)
• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in a small pot (medium pot for 4) over medium-high heat. 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, stock concentrates, and 1 cup water (2 cups for 4). Bring to a boil, then cover and reduce to a low simmer. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Turn off heat; keep covered until ready to serve.
• Wash and dry produce. • Dice tomato into 1⁄2-inch pieces. Quarter cucumber lengthwise; cut into 1⁄2-inch pieces. Roughly chop parsley. Quarter lemon. Roughly chop pistachios. Trim and discard root end from lettuce; separate leaves.
• In a medium bowl (large bowl for 4 servings), 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.
• 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.
• Drain any excess water from bulgur; fluff with a fork. Season with salt and pepper to taste. Transfer chickpeas and onion to pot with bulgur; stir to combine. • Divide lettuce leaves 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.
