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Halloumi Chickpea Shawarma

Halloumi and Chickpea Shawarma

Savoury halloumi, crispy chickpeas, and fresh veggies wrapped in a warm flatbread.

Alioli is used to add a garlicky punch to the shawarma. It's a Spanish emulsion of primarily garlic and olive oil. The name "allioli" comes from the Catalan words "all" (garlic) and "oli" (oil).

Mains
Middle Eastern
Vegetarian
4 shawarmas

Ingredients

  • 2 cups 

    romaine lettuce

     roughly chopped
  • 2 

    tomatoes

     sliced
  • 200 g 

    halloumi

  • 3 tbsp 

    allioli

  • 4 

    naan breads

  • 4 tbsp 

    hummus

     optional
  • 2 tsp 

    pomegranate molasses

Fried chickpeas

  • 100 g 

    cooked chickpeas

     canned is fine
  • 1 tbsp 

    soy sauce

  • vegetable oil

Yoghurt sauce

  • 80 ml 

    greek yoghurt

  • 1 tbsp 

    mayonnaise

  • 1 tbsp 

    lemon juice

Instructions

1

Stir together the yoghurt sauce ingredients and set aside for later.

Fried chickpeas

1

Rinse 100 g cooked chickpeas and add to a large bowl. Cover with a few cm of water, and then massage the chickpeas between your fingers to rub off the chickpea skins. The skins should float on the surface of the water. Discard the skins and rinse the chickpeas again to remove any leftover pieces. This step is technically optional, but it helps the chickpeas crisp up a lot better.

2

Preheat a cast iron pan over medium heat with vegetable oil. Add the chickpeas and cook until crispy while stirring frequently, about 5-10 minutes. When crispy, add 1 tbsp soy sauce and stir until evaporated and the chickpeas are coated. Be careful of splatters when adding the soy sauce.

Halloumi

1

Heat up the cast iron pan again over high heat with a little more vegetable oil. While the pan is heating, pat the halloumi slices dry to remove excess moisture which would slow down the browning.

2

Add the halloumi slices to the heated pan and cook for about a minute each side until they are well browned and crispy. Avoid cooking them for more than 5 minutes or so, as they will start to get rubbery.

Assembly

1

Divide and spread the 4 tbsp hummus, 3 tbsp allioli and 2 tsp pomegranate molasses on each naan.

2

Add sliced lettuce, tomato and halloumi to each naan. Spoon over the lemon yoghurt sauce, and finish by sprinkling the crispy chickpeas over the top. Serve immediately.