Chickpea Cauliflower Shawarma Pan

Ingredients

• 2 Can canned chickpeas - 2 (15-ounce cans), Pat very dry before roasting.
• 6 Cup cauliflower florets - 6 (cups), Cut any large florets into 1 1/2-inch pieces.
• 1 Count red onion - 1 (medium onion), Slice into thin wedges.
• 3 Tablespoon extra-virgin olive oil - 3 (tablespoons)
• 2 Teaspoon ground cumin - 2 (teaspoons)
• 1.5 Teaspoon smoked paprika - 1 1/2 (teaspoons)
• 1 Teaspoon garlic powder - 1 (teaspoon)
• 0.25 Teaspoon ground cinnamon - 1/4 (teaspoon)
• 1.25 Teaspoon fine sea salt - 1 1/4 (teaspoons), Use 1 teaspoon on the sheet pan and the remaining 1/4 teaspoon in the tahini sauce.
• 4 Each vegan whole wheat pita - 4 (6-inch pitas), 6-inch pitas.
• 0.5 Cup tahini - 1/2 (cup)
• 1 Count lemon - 1 (large lemon), Juice the lemon for the tahini sauce.
• 3 Tablespoon 3 tablespoons cool water, Cool water for thinning the tahini sauce.

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F*; drain and rinse the chickpeas, *pat them very dry*, cut any large cauliflower florets into 1 1/2-inch pieces, slice the red onion into thin wedges, and juice the lemon.

2. Season on the sheet pan

   2. On *one rimmed sheet pan*, toss the chickpeas, cauliflower, and red onion with olive oil, cumin, smoked paprika, garlic powder, cinnamon, and *1 teaspoon salt* until evenly coated.

3. Roast until browning begins

   3. Spread everything into *a single even layer* and roast for *20 minutes*, until the cauliflower starts browning at the edges.

4. Stir and finish roasting

   4. Stir with a spatula, return to the oven, and roast for *10 to 15 minutes more*, until the cauliflower is *tender and deeply browned* and the chickpeas are lightly crisp.

5. Warm the pita

   5. During the last *3 minutes of roasting*, push the chickpea mixture to one side of the pan, place the pita on the open side, and warm until *soft and pliable*.

6. Make the lemon tahini sauce

   6. While the pan roasts, whisk the tahini, lemon juice, remaining *1/4 teaspoon salt*, and *3 tablespoons cool water* in a small bowl until smooth and pourable.

7. Serve

   7. Serve the *shawarma-spiced chickpeas and cauliflower* with warm whole wheat pita and drizzle generously with *lemon tahini sauce*.