Sheet-Pan Carrot and Chickpea Shawarma Wraps

Why You’ll Love This Recipe

• Big shawarma flavor, zero skewers: smoky cumin-paprika spice, garlic, and a lemony finish.
• Weeknight-easy: one sheet pan plus a fresh slaw and a 2-minute sauce.
• Balanced and satisfying: crispy-edged chickpeas, sweet-roasty carrots, cool crunchy slaw, creamy tangy drizzle.
• Flexible for your fridge: swap herbs, use any cabbage, and choose pocket or Greek-style pitas.

Grocery List

• Produce: Carrots, cabbage, English cucumber, red onion, garlic, lemons, parsley and/or mint
• Dairy: Greek yogurt (2% or whole)
• Pantry: Canned chickpeas, tahini, olive oil, smoked paprika, ground cumin, garlic powder, ground coriander, cayenne (optional), kosher salt, black pepper, sugar (optional), pitas

Full Ingredients

Sheet-Pan Shawarma Carrots & Chickpeas

• 1.5 lb carrots, peeled and cut into 1/2-inch batons
• 2 (15-oz) cans chickpeas, drained, rinsed, and patted very dry
• 2 tbsp olive oil
• 2 tsp ground cumin
• 2 tsp smoked paprika (or sweet paprika)
• 1 tsp garlic powder
• 1/2 tsp ground coriander
• 1/4 tsp cayenne, optional
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, finely minced (added halfway through roasting)

Crunchy Lemon-Herb Slaw

• 2 cups finely shredded cabbage (green or red)
• 1/2 English cucumber, thinly sliced into half-moons
• 1/4 small red onion, very thinly sliced
• 1/4 cup chopped fresh parsley and/or mint
• 1 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1/2 tsp kosher salt, more to taste
• Pinch of sugar, optional (balances the lemon)

Yogurt-Tahini Drizzle

• 1/2 cup Greek yogurt (2% or whole)
• 3 tbsp tahini
• 2 tbsp fresh lemon juice
• 1 small garlic clove, finely grated
• 2 to 4 tbsp warm water, to thin to a drizzle
• 1/4 tsp ground cumin
• 1/4 tsp kosher salt

For Serving

• 4 pitas (pocket or Greek-style flatbreads)
• Extra chopped herbs, sumac or paprika for sprinkling (optional)
• Lemon wedges (optional)

Step-by-Step Instructions

Step 1: Heat the oven and prep the pan

Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment for easy cleanup, or lightly oil the pan. This high heat helps the carrots caramelize and the chickpeas crisp.

Step 2: Season the carrots and chickpeas

Pat the rinsed chickpeas very dry with a clean towel; moisture prevents crisping. In a large bowl, combine carrots and chickpeas with 2 tbsp olive oil, cumin, smoked paprika, garlic powder, coriander, cayenne (if using), kosher salt, and black pepper. Toss until every surface is well coated. Spread in a single layer on the sheet pan, leaving space between pieces.

Step 3: Roast to shawarma-level char

Roast for 15 minutes. Remove the pan, add the minced fresh garlic, and toss well (use a spatula to flip, scraping up flavorful browned bits; if the pan looks dry, drizzle on a tiny splash of oil). Return to the oven and roast 8 to 12 minutes more, until the carrots are tender with caramelized edges and the chickpeas are crisped and deeply golden. For extra char, broil 1 to 2 minutes, watching closely.

Step 4: Mix the crunchy lemon-herb slaw

While the sheet pan roasts, combine cabbage, cucumber, red onion, and herbs in a bowl. Add 1 tbsp olive oil, 2 tbsp lemon juice, salt, and a pinch of sugar. Toss until glossy and slightly wilted. Taste and adjust with more lemon or salt as you like.

Step 5: Whisk the yogurt-tahini drizzle

In a small bowl, whisk the yogurt, tahini, 2 tbsp lemon juice, grated garlic, ground cumin, and salt. Add 2 to 4 tbsp warm water until the sauce is smooth and pourable but still creamy. Taste and adjust salt or lemon.

Step 6: Warm the pitas

Wrap pitas in foil and warm in the oven during the last 3 to 4 minutes of roasting, or heat them in a dry skillet over medium heat for 30 to 60 seconds per side until pliable with light char.

Step 7: Assemble the shawarma wraps

Fill warm pitas with a generous scoop of the roasted carrots and chickpeas. Add a handful of slaw for crunch, then drizzle with the yogurt-tahini sauce. Finish with extra herbs and a sprinkle of sumac or paprika. Serve with lemon wedges for squeezing.

Pro Tips

• Dry chickpeas thoroughly; excess moisture is the enemy of crisp edges.
• Do not crowd the pan. If needed, use two pans so the vegetables roast instead of steam.
• Cut carrots into uniform batons so they cook at the same rate as the chickpeas.
• Add the fresh garlic at the halfway point to avoid burning while still infusing deep flavor.
• For extra savoriness, finish the roasted tray with a squeeze of lemon and a pinch of sumac.

Variations

• Vegan swap: Use a dairy-free yogurt in the sauce or make a tahini-only lemon sauce by thinning tahini with lemon and warm water.
• Make it a bowl: Serve over warm rice or couscous with a big spoonful of slaw and sauce.
• Roast add-ins: Toss in cauliflower florets or red bell pepper strips with the carrots for more veggie variety.

Storage & Make-Ahead

Roasted carrots and chickpeas keep well in an airtight container in the refrigerator for up to 4 days; reheat on a hot sheet pan at 425°F for 5 to 8 minutes to re-crisp. The yogurt-tahini sauce can be made 4 days ahead; it thickens as it sits—thin with a splash of warm water before serving. Slaw is best within 24 hours; if prepping ahead, leave the herbs out until serving and dress it up to 1 hour before. Warm pitas just before serving. The roasted carrot-chickpea mixture also freezes for up to 2 months; reheat from frozen on a sheet pan at 425°F until hot and crisp at the edges.

Nutrition (per serving)

Approximate: 650 calories; 23 g protein; 92 g carbohydrates; 22 g fat; 16 g fiber. Sodium varies based on salt and pita brand.