chickpea shawarma sandwich
amazing, 30 minute chickpea shawarma sandwich with spicy baked chickpeas, a creamy garlic dill sauce, and lots of fresh vegetables . a healthy, quick and satisfying plant based meal.
chickpeas, seed, cumin, garlic powder, sea salt, black pepper, smoked paprika, ground coriander, cinnamon, hummus, lemon, dried dill, garlic, water, pita, sliced tomato, romaine lettuce
- 15.0 ounce chickpeas
 - 1.0 tablespoon seed
 - 1.0 teaspoon cumin
 - 1.0 teaspoon garlic powder
 - 0.5 teaspoon sea salt
 - 0.5 teaspoon black pepper
 - 0.5 teaspoon smoked paprika
 - 0.2 teaspoon ground coriander
 - 0.2 teaspoon cinnamon
 - 0.2 cup hummus
 - 0.5 lemon
 - 0.8 teaspoon dried dill
 - 3.0 clove garlic
 - 3.0 tablespoon water
 - pita
 - sliced tomato
 - romaine lettuce

- preheat oven to 400 degrees f and line a large baking sheet with foil or parchment paper.
 - in a small mixing bowl toss rinsed and dried chickpeas with oiled spices and spread baking sheet.
 - bake for 25 minutes, or until slightly crispy and golden brown.
 - once slightly cooled, sample and adjust seasonings as desired.
 - while the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill, and garlic to a mixing bowl and whisk to combine.
 - add enough water or almond milk to thin so it's pourable about 2 3 tbsp.
 - taste and adjust seasonings as needed.
 - add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.
 - to serve, warm pitas or flatbread in the microwave for 15 30 seconds or the still warm oven for 1 minutes and top with desired amount of chickpeas, sauce, and vegetables of choice.
 - best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3 4 days.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 15.0 ounce chickpeas
- 1.0 tablespoon seed
- 1.0 teaspoon cumin
- 1.0 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.2 teaspoon ground coriander
- 0.2 teaspoon cinnamon
- 0.2 cup hummus
- 0.5 lemon
- 0.8 teaspoon dried dill
- 3.0 clove garlic
- 3.0 tablespoon water
- pita
- sliced tomato
- romaine lettuce

 ### Assistant: The ingredients you'll need are:
- 15.0 ounce chickpeas
- 1.0 tablespoon seed
- 1.0 teaspoon cumin
- 1.0 teaspoon garlic powder
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon smoked paprika
- 0.2 teaspoon ground coriander
- 0.2 teaspoon cinnamon
- 0.2 cup hummus
- 0.5 lemon
- 0.8 teaspoon dried dill
- 3.0 clove garlic
- 3.0 tablespoon water
- pita
- sliced tomato
- romaine lettuce


You can follows these steps to make the recipe:
- preheat oven to 400 degrees f and line a large baking sheet with foil or parchment paper.
- in a small mixing bowl toss rinsed and dried chickpeas with oiled spices and spread baking sheet.
- bake for 25 minutes, or until slightly crispy and golden brown.
- once slightly cooled, sample and adjust seasonings as desired.
- while the chickpeas are roasting, prepare your sauce by adding hummus, lemon juice, dill, and garlic to a mixing bowl and whisk to combine.
- add enough water or almond milk to thin so it's pourable about 2 3 tbsp.
- taste and adjust seasonings as needed.
- add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor.
- to serve, warm pitas or flatbread in the microwave for 15 30 seconds or the still warm oven for 1 minutes and top with desired amount of chickpeas, sauce, and vegetables of choice.
- best when fresh, though leftover chickpeas and sauce will keep well stored separately in the refrigerator for 3 4 days.
- .

