Oven Roasted Chickpea Shawarma
Oven roasted chickpea shawarma is dairy-free and full of plant-based protein. Prepped and roasted in one pan, it's an easy weeknight dinner!
Servings: 4 servings
Equipment
Ingredients
- 2 can chickpeas rinsed and dried
- 1 large onion chopped
- 2 cups cauliflower florets
- 1 green pepper chopped
- 2 tablespoons olive oil
- 6 garlic cloves minced
- 2 teaspoons salt
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon cardamom
- ¼ teaspoon crushed red pepper
- ¼ teaspoon cinnamon
- 3 tablespoons lemon juice
- Tahini sauce for serving
- Reynolds Wrap Non-Stick Foil
Instructions
- Preheat the oven to 425°F and line a baking sheet with Reynolds Wrap® Non-Stick Foil.
- Place the chickpeas, onions, cauliflower and green pepper on the prepared baking sheet. Add the olive oil, garlic, salt, cardamom, paprika, cumin, crushed red pepper and cinnamon and toss well to combine.
- Bake until the veggies soften, and the chickpeas become golden brown, 30-35 minutes, tossing halfway through. Immediately add the lemon juice and toss to combine.
- Serve in bowls over grains or in a pita sandwich with tahini sauce, if desired.
Video
Notes
Storage: Store any leftovers in an airtight container for up to 5 days in the fridge. The chickpeas and veggies will lose their crispness after an hour though. You can reheat in the oven at 350°F for 5 minutes for best texture.
Freezing Instructions: While you can freeze chickpeas, it's not recommended for this oven roasted dish because it will lose its crispness and you will have to reheat in the oven anyways.
Nutrition
Calories: 106kcal | Carbohydrates: 10g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 1184mg | Potassium: 299mg | Fiber: 3g | Sugar: 3g | Vitamin A: 402IU | Vitamin C: 56mg | Calcium: 39mg | Iron: 1mg
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