Roasted Cauliflower & Chickpea Shawarma Wrap

Roasted Cauliflower & Chickpea Shawarma Wrap recipe served on a plate with dip.
Roasted Cauliflower & Chickpea Shawarma Wrap recipe served on a plate with dip.

Roasted Cauliflower & Chickpea Shawarma Wrap

Warm flavorful spices coating my all time favorite veggie. Topped with a creamy tzatziki sauce which provides the perfect flavor contrast.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dinner, Lunch
Cuisine: Mediterranean-Inspired
Keyword: Chickpea Shawarma, Plant-Based, Vegan, Vegan Shawarma
Author: Sara
Servings: 2


Tzatziki Sauce

  • 1 cup non dairy plain yogurt
  • fresh lemon juice of 1/2 a lemon
  • 2 cloves garlic minced
  • 1 tbl fresh dill sub dried dill weed to taste
  • 1 mini cucumber grated with water squeezed out using kitchen towel
  • salt to taste
  • black pepper to taste


  • In a medium bowl combine chickpeas & cauliflower.
  • In a small bowl combine spices, oil, and lemon mix well.
  • Pour mix over veggies till everything is coated.
  • On a parchment lined large baking sheet, roast chickpeas & cauliflower at 425 F for 25-30 Rotating and flipping half way through.
  • Meanwhile, make tzatziki sauce, combine all ingredients, mix well.
  • Wrap up in your favorite wrap style bread (I used pita) drizzle with tzatziki sauce. I also added pickled red onions, cucumbers, pickles, and some parsley.
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