Crispy Chickpea Shawarma Wraps with Tahini-Lemon Drizzle

Ingredients

• 3/4 cup canned chickpeas, drained and patted dry
• 1 1/2 tablespoons olive oil, divided
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground coriander
• 1/4 teaspoon garlic powder
• 1/8 teaspoon ground ginger
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon sea salt
• 2 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 2 tablespoons water, for tahini sauce
• 1 clove garlic clove, minced
• 2 pieces vegan flatbread or pita
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1/2 medium cucumber, diced
• 1/2 medium tomato, diced
• 2 tablespoons red onion, thinly sliced

Instructions

1. 1

   Preheat oven to 425°F. Pat chickpeas completely dry with paper towels.

2. 2

   Toss chickpeas with 1 tablespoon olive oil and all spices (cumin, paprika, coriander, garlic powder, ginger, cayenne, salt).