Sheet Pan Chickpea Shawarma
Made it? Rate this recipeCanned chickpeas, cauliflower florets and red onion tossed in a warm shawarma spice blend and roasted on one sheet pan until crisp and charred. Served with a lemony tahini sauce and warm pita that heats on the same pan for the last few minutes.
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Step-by-Step Instructions
Preheat and dry the chickpeas
Preheat the oven to 425°F (220°C) with a rack in the upper-middle position. Drain and rinse the chickpeas, then spread them on a clean kitchen towel and rub gently to dry them well. Discard any loose skins that come off.
Chef's Tips
- ›Dry chickpeas get crisp; wet ones stay soft.
- ›You do not need to remove every skin, only the ones that come off easily.
Season everything
Mix the cumin, smoked paprika, coriander, turmeric, cinnamon, garlic powder, cayenne and 3/4 teaspoon of the salt in a small bowl. Put the chickpeas, cauliflower florets and onion wedges on a large rimmed sheet pan, drizzle with the olive oil, sprinkle over the spice blend and toss until everything is evenly coated.
Chef's Tips
- ›Turmeric stains; toss with a spatula or wear gloves if you prefer.
- ›Cut the cauliflower into florets roughly 1 1/2 inches (4cm) across so they cook through in the same time as the chickpeas.
Roast
Spread everything in a single layer and roast for 15 minutes. Stir and flip with a spatula, then roast for 10 to 15 minutes more, until the cauliflower is tender and well browned at the edges, the onion is soft and charred in places, and the chickpeas are golden and crisp outside.
Chef's Tips
- ›If the pan is crowded, use two pans and rotate them halfway; crowded cauliflower steams.
- ›Chickpeas can pop in the oven; this is normal.
Make the tahini sauce
While the pan roasts, whisk the tahini, lemon juice, grated garlic and 1/4 teaspoon salt in a small bowl. It will seize and thicken at first. Add cold water a tablespoon at a time, whisking, until the sauce is smooth, pale and pourable.
Chef's Tips
- ›Stir the tahini well in its jar before measuring; the oil separates.
- ›The sauce thickens as it sits; loosen with a little more water before serving.
Warm the pita and serve
For the last 3 to 4 minutes of roasting, lay the pita breads directly on the oven rack or tuck them on top of the vegetables to warm. Scatter the pan with parsley and the remaining 1/4 teaspoon salt to taste. Serve the chickpea shawarma from the sheet pan with the bowl of tahini sauce, warm pita and lemon wedges.
Chef's Tips
- ›Wrap the warm pita in a towel to keep them soft.
- ›Spoon the filling into halved pita and drizzle generously with tahini.
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About This Recipe
What is this dish?
Shawarma traditionally refers to spiced meat cooked on a vertical rotisserie. This vegetarian sheet pan version uses the same warm spice profile on chickpeas, cauliflower and red onion, roasted until browned and crisp, then served with tahini sauce and warm pita.
Why you'll love it
It is built almost entirely from pantry staples, it is vegan, and the chickpeas and tahini make it filling. The spice blend is bold enough that the dish does not feel like a substitute for anything.
When to serve
Serve as a weeknight dinner, a meatless meal-prep option for lunches, or as part of a mezze spread with hummus, salad and pickles.
Quick tips
Dry the chickpeas, keep everything in a single layer, roast at 425°F (220°C), and thin the tahini sauce with cold water.
Ingredient Highlights
Chickpeas
Canned chickpeas are already cooked, so they only need to dry out and crisp in the oven. They supply most of the protein and fiber in the dish.
Cauliflower
Cauliflower browns and sweetens in a hot oven, and its many nooks hold on to the spice blend and tahini sauce.
Tahini
Tahini is a paste of ground sesame seeds. Whisked with lemon, garlic and water, it becomes a creamy, nutty sauce that brings the roasted vegetables together.
Substitution Options
Replace cauliflower with sweet potato cubes (add 5 to 10 minutes), broccoli, or eggplant. Use naan, flatbread or lettuce cups instead of pita; choose gluten-free flatbread to make the meal gluten-free. Swap tahini sauce for hummus thinned with lemon juice, or a garlic yogurt sauce if you are not keeping it vegan.
Chef's Tips
Techniques that separate good from great
Make a quick pickled onion
Thinly slice half a red onion, cover with 1/2 cup (120ml) red wine vinegar, a teaspoon of sugar and a pinch of salt, and let it sit while the pan roasts. The sharp pink onions cut through the rich tahini.
Crisp the chickpeas longer
For extra-crunchy chickpeas, give them a 10-minute head start on the pan on their own before adding the oiled cauliflower and onion.
Nutrition Facts
Per serving · Estimated values
* Estimated per serving based on a 2,000 calorie diet.
Equipment Needed
- Sheet pan
- Colander
- Clean kitchen towel
- Small bowls (2)
- Whisk
- Spatula
- Sharp knife and cutting board
Kitchen tools for this recipe
The equipment this recipe is cooked with.
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Quick Tips
- Drying the chickpeas thoroughly is what lets them crisp.
- Bloom the spices in oil on the hot pan; they need the full roasting time to lose their raw edge.
- Do not crowd the cauliflower. Spread it out so it chars rather than steams.
- Chickpeas lose their crunch as they cool and sit in sauce, so serve right away.
Recipe Variations
Different ways to make this dish your own
Chicken and Chickpea Shawarma
Add 1 lb (450g) boneless chicken thigh strips tossed in the same spice blend. Roast until the chicken reaches 165°F (74°C). This version is not vegetarian.
Shawarma Bowls
Serve the roasted chickpeas and cauliflower over rice or couscous with chopped tomato, cucumber and pickled onions, drizzled with tahini.
Spicy Harissa Version
Stir 1 tablespoon harissa paste into the olive oil before tossing for a smoky, chili-forward pan.
What to Serve With
Perfect pairings to complete the meal
Chopped Salad
Diced cucumber, tomato and parsley with lemon and olive oil adds freshness and crunch.
Pickles and Hot Sauce
Pickled turnips, pickled onions or a spoon of chili sauce add the sharp, tangy notes found at shawarma stands.
Hummus
A bowl of hummus alongside the pita makes the meal more substantial for larger appetites.
Storage & Reheating
Keep it fresh and plan ahead
Refrigerator
Store the roasted chickpeas and vegetables in an airtight container for up to 4 days, and the tahini sauce separately for up to 5 days.
Freezer
Not recommended. The cauliflower turns watery and the chickpeas lose their texture after freezing.
Make-Ahead
Mix the spice blend and make the tahini sauce up to 3 days ahead. Cut the cauliflower and onion a day ahead and refrigerate.
Reheating
Reheat on a sheet pan at 400°F (200°C) for 6 to 8 minutes to re-crisp. Serve the tahini sauce cold or at room temperature, thinned with a little water.
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