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Cauliflower and Chickpea Shawarmas

These easy cauliflower and chickpea shawarmas are packed with flavour! They are made with pieces of tender roasted cauliflower and crispy chickpeas in a homemade spice mix, wrapped in warm pita bread with a zesty lemon mayo and fresh salad. These make for the most delicious plant-based weekday meal.
Course Main Course
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Calories 327kcal
Author Sally

Equipment

Ingredients

For the roasted cauliflower and chickpeas:

  • 500 grams (½ head) cauliflower cut into florets
  • 1 x 400gram can chickpeas drained and rinsed
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground turmeric
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 garlic clove crushed
  • 1½ tablespoon olive oil

For the lemon mayo:

  • ¼ cup vegan mayonnaise
  • Juice and zest of 1 lemon
  • Salt and pepper to taste

To serve:

  • Lettuce leaves
  • Sliced cucumber
  • Fresh mint leaves
  • 4 pita breads

Instructions

  • Preheat the oven to 200°C (180°C fan-forced) or 400°F.
  • In a large mixing bowl, combine the cauliflower florets, chickpeas, smoked paprika, ground cumin, ground coriander, turmeric, salt, black pepper, garlic, and olive oil. Toss until the cauliflower and chickpeas are evenly coated with the spices.
  • Spread the mixture in a single layer on a lined baking tray. Roast in the preheated oven for 20-30 minutes, or until the cauliflower is golden and tender, and the chickpeas are crisp.
  • While the cauliflower and chickpeas are roasting, slice the cucumber and wash the lettuce and mint. Warm the pita breads in the oven or on a pan for a few minutes.
  • In a small bowl, combine the vegan mayonnaise with the lemon juice and zest. Season with salt and pepper to taste.
  • Spread a generous amount of lemon mayo over each pita. Fill with the roasted cauliflower and chickpeas, then top with lettuce, cucumber, and mint leaves.
  • Fold the pitas and serve warm. Enjoy!

Notes

Gluten-Free: To make this recipe gluten-free, simply use gluten-free pita breads or serve the filling over rice instead.

Nutrition

Serving: 1pita | Calories: 327kcal | Carbohydrates: 39g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 564mg | Potassium: 472mg | Fiber: 4g | Sugar: 2g | Vitamin A: 250IU | Vitamin C: 61mg | Calcium: 84mg | Iron: 2mg