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Roasted Cauliflower & Chickpea Shawarma Wrap - Good Old Vegan

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.

Course Dinner, Lunch

Cuisine Mediterranean-Inspired

Keyword Chickpea Shawarma, Plant-Based, Vegan, Vegan Shawarma

Prep Time 10

Cook Time 30

Total Time 40

Servings

Author Sara

Ingredients

1 lb cauliflower small florets
1 can chickpeas drained rinsed, & dried
1 tsp cumin
1 tsp garlic powder
1 tsp smoked paprika
1 tsp turmeric
1 tsp coriander
1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp black pepper
1/8 tsp cayenne
1/4 cup olive oil
fresh lemon juice of 1/2 a lemon

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

Instructions

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.