Chickpea Cauliflower Shawarma Pan
Roasted shawarma-spiced chickpeas, cauliflower and onion served with warm pita and lemon tahini sauce.
- beans
- cauliflower
- chickpeas
- Middle Eastern-inspired
- one-pan
- plant-based
- sheet-pan
- Vegan
- Vegetarian
- weeknight
Shopping options
Check ingredients to include themPackage used · most used first
cauliflower florets · 6 Cup
Kroger® Cauliflower Florets Bag BIG DEAL!
100%
Details
lemon · 1 Count
Fresh Large Lemon - Each
100%
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canned chickpeas · 2 Can
Kroger® Garbanzo Beans
Sale
99%
Details
vegan whole wheat pita · 4 Each
Toufayan® Whole Wheat Pita Loaves 6 Count
Sale
67%
Details
tahini · 0.5 Cup
Simple Truth Organic® Tahini
26%
Details
red onion · 1 Count
Kroger® Red Onion 3 lb Bag
11%
Details
extra-virgin olive oil · 3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Details
ground cumin · 2 Teaspoon
Kroger® Ground Cumin Shaker
9%
Details
smoked paprika · 1.5 Teaspoon
McCormick Smoked Paprika
7%
Details
garlic powder · 1 Teaspoon
Kroger® Garlic Powder Shaker
2%
Details
fine sea salt · 1.25 Teaspoon
Morton is All-Natural Fine Sea Salt, Non Iodized Seasoning Salt 17.6 Oz
2%
Details
ground cinnamon · 0.25 Teaspoon
Ground Cinnamon - Kroger - 4 Oz
1%
Details
water · 3 Tablespoon
Tap water
0%
Details
Cost Summary
· only what you use
per serving · 4 servings
1 common ingredient not selected — staples start unchecked; select them above to include them.
Cook this recipe
- canned chickpeas-2 cans
- cauliflower florets-6 cups
- red onion-1 medium onion
- tahini-1/2 cup
- extra-virgin olive oil-3 tablespoons
- cool water-3 tablespoons
- ground cumin-2 teaspoons
- smoked paprika-1 1/2 teaspoons
- fine sea salt-1 1/4 teaspoons
- vegan whole wheat pita-4 each
- garlic powder-1 teaspoon
- large lemon-1 large lemon
- ground cinnamon-1/4 teaspoon
Heat the oven to 425°F and prepare 18-by-13-inch rimmed pans. Drain, rinse and thoroughly dry chickpeas; cut cauliflower no larger than 1 1/2 inches, slice onion and juice lemon.
Keep the knife blade angled away from fingers while cutting cauliflower and slicing onion.
Pat chickpeas very dry before roasting to reduce splattering.
Toss chickpeas, cauliflower and onion with oil, spices and four-fifths of the salt until evenly coated. Divide among pans.
Spread in uncrowded single layers and roast for 20 minutes until cauliflower begins to brown.
Use oven mitts when handling the hot sheet pan.
Stir, swap rack positions and roast 10–15 minutes more until cauliflower is tender and browned and chickpeas lightly crisp. Continue as needed.
Open the oven carefully to avoid hot steam and use oven mitts when moving the hot pan.
Transfer the roast to a heatproof serving bowl, cover loosely and warm pita on the emptied pans for 2–3 minutes until soft and pliable. Set hot pans on heatproof surfaces and watch bread closely.
Use oven mitts and keep hands clear of the hot sheet pan while adding the pita.
Whisk tahini, lemon juice, remaining salt and measured cool water until smooth and pourable. Add a little more water a teaspoon at a time only if needed.
Serve roasted vegetables and chickpeas with warm pita and divide the tahini sauce evenly. Spoon manageable portions into pita and serve extra filling alongside.
Let the sheet pan rest on a heat-safe surface before serving from it.
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