Description
These shawarma-seasoned cauliflower and chickpea pitas are the perfect balance of bold spices, crispy textures, and creamy toppings all wrapped in warm, soft pita. A satisfying plant-based meal ready in just 35 minutes.
Ingredients
Scale
- 1 medium head cauliflower, cut into florets
- 1 (15 oz) can chickpeas, drained and rinsed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 4 pita breads
- 1 cup shredded lettuce
- 1/2 small red onion, thinly sliced
- 1/2 cup yogurt sauce or tahini sauce
Instructions
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- In a large bowl, toss cauliflower and chickpeas with olive oil, cumin, coriander, paprika, turmeric, garlic powder, salt, and pepper until coated.
- Spread on the baking sheet in a single layer and roast for 25 minutes, stirring halfway through.
- While roasting, prepare pita fillings: shred lettuce, slice onions, and get your sauce ready.
- Warm the pita bread in a skillet or toaster oven.
- Spread sauce in each pita, then fill with roasted mixture, lettuce, and onion.
- Drizzle with extra sauce if desired and serve immediately.
Notes
- Pat chickpeas dry before roasting for maximum crispiness.
- Don’t overcrowd the pan to ensure even browning.
- Prep roasted veggies in advance to make weekday meals quicker.
Nutrition
- Serving Size: 1 stuffed pita
- Calories: 410
- Sugar: 5g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 13g
- Cholesterol: 0mg
Keywords: shawarma cauliflower chickpea pitas, vegetarian shawarma wrap, roasted chickpea pita, easy plant-based wrap