Vegan Shawarma Recipe
Homemade vegan chickpea shawarma with chickpeas, vegetables, shawarma spices, and tahini sauce. A weeknight-friendly recipe for bowls or wraps.
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
Instructions
- Preheat the oven to 425°F and line a baking sheet with 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
My Top Tip: Keep the ingredients in an even layer on the baking sheet. It's ok if the chickpeas and cauliflower are touching as long as they are not overlapping. This will help them to get nice and crispy. Use two baking sheets if necessary.
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 the best texture. Freezing is not recommended.
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 the best texture. Freezing is not recommended.
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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