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 turns ultra-fluffy when cooked. The best part, though? Bulgur is a nutritional powerhouse—with a variety of vitamins and minerals such as iron and calcium, plus fiber. Now, THAT’S a wrap!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
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
Tomato
1 unit
Mini 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)
1.5 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 ½-inch-thick wedges; mince a few wedges until you have 2 TBSP (4 TBSP for 4).
• 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), 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 servings, 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 Blend, 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 ½-inch pieces. Quarter cucumber lengthwise; cut into ½-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 liquid 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.
