Vegan Shawarma Bowl {Crispy Chickpeas and Cauliflower! }

I’ve always loved classic shawarma, so making a vegetarian version with chickpeas and cauliflower was a no-brainer. Roasting them with warm spices like cumin, coriander, cinnamon, paprika, and garlic gives you all the comforting Mediterranean flavors in a meat-free way. The chickpeas get crispy, the cauliflower caramelizes, and everything is piled atop crunchy lettuce with cool cucumbers, juicy tomatoes, and red onions.

A big spoonful of hummus (or tahini or tzatziki) ties the whole thing together. You can use it as a salad-style bowl, turn it into a grain bowl, or stuff everything into warm pita bread. It’s easy for a quick meal and the leftovers make a great lunch.

before starting

Before you start cooking, here’s some helpful information you need to know so your bowl comes out perfect every time.

• Dry the chickpeas well: After rinsing, pat the chickpeas dry with a clean towel so they roast and crisp up instead of steaming in the pan.
• Even cut cauliflower florets: Cut the cauliflower into similarly sized pieces so they cook at the same rate and get nicely browned on the edges.
• Use a large saucepan: Spread the chickpeas and cauliflower in a layer, leaving a little space between them so they can crisp up in the hot oven.
• Adjust the spice mix: The shawarma spice blend includes cumin, coriander, cinnamon, and a hint of cayenne, so you can easily make it milder or spicier to suit your taste.
• Decide on your sauce ahead of time: Have hummus, tahini, or tzatziki on hand so you can add them as soon as the hot chickpeas and cauliflower come out of the oven.

How to Make Vegan Shawarma Bowls

Here’s a simple overview so you know exactly what to expect before you start cooking.

1. Season the chickpeas and cauliflower

Preheat oven to 400 degrees. Make sure the chickpeas are rinsed, drained and dry, then toss them with the cauliflower, olive oil and all the spices until everything is well coated.

2. Bake until crispy

Arrange the chickpeas and cauliflower in a layer on a baking sheet. Roast for 20-25 minutes, stirring once if necessary, until the chickpeas are crispy on the outside and the cauliflower is tender and browned around the edges.

3. Prepare fresh ingredients

While everything is grilling, chop the romaine lettuce, cucumbers, cherry tomatoes, red onions, and parsley into bite-size pieces so every forkful feels crunchy and fresh.

4. Build a bowl

Add a layer of chopped romaine lettuce to each bowl. Top with warm roasted chickpeas and cauliflower, then add cucumbers, tomatoes, red onion and parsley. Finish with a dollop or drizzle of hummus, tahini or tzatziki and serve with pita bread on the side if you like.

Recipe Tips and Tricks

Here are the best tips and tricks for making this recipe come out perfect every time.

• Turn it into a grain bowl: Serve the chickpeas and cauliflower over rice, quinoa, farro or millet for a meal that feels more like a shawarma plate.
• Use store-bought seasonings: Pressed for time? Use your favorite shawarma or Middle Eastern spice blend instead of measuring each spice individually.
• Playing on the green: Swap the romaine lettuce for arugula, spinach, kale, or mixed greens, depending on what vegetables you have and the texture you prefer.
• Load ingredients: Add kalamata olives, pickled red onions, extra cucumbers, or more herbs like mint and parsley to make the bowl feel extra fresh and vibrant.
• You can add cheese if you like: Shredded feta or goat cheese adds a salty and creamy flavor that pairs perfectly with the warm spices.
• Finally add lemon juice: A squeeze of fresh lemon before serving brightens the dish and makes all the flavors pop.
• Meal prep friendly: Roast the chickpeas and cauliflower ahead of time and store them separately from the vegetables and sauce. Pack your bowl before eating so everything stays crisp.

Service concept

Here are some delicious ways to serve these shawarma bowls and turn them into a hearty meal.

• Serve with pita bread: Enjoy the bowl with warm pita bread on the side so you can scoop up chickpeas, cauliflower and hummus.
• Make the package: Stuff roasted chickpeas, cauliflower and veggies into a pita or flatbread with plenty of sauce for easy handheld wrapping.
• Serve with salad: Serve these bowls with a simple lentil salad for an extra boost of plant-based protein and fiber.
• Create a snack-style spread: Add extra hummus, olives, sliced ​​veggies, and a simple salad to turn dinner into a fun Mediterranean-style spread.

Store and reheat

Here are some simple tips for storing and enjoying leftovers.

• Store (fridge): Place roasted chickpeas and cauliflower in one airtight container and chopped vegetables in another airtight container. Everything will stay fresh in the refrigerator for about 2-3 days.
• Store (freezer): Freeze just the roasted chickpeas and cauliflower for up to 2 months, then reheat and add fresh greens and greens when you’re ready to eat.
• Reheat: Place the roasted chickpeas and cauliflower on a sheet pan and heat in a hot oven or skillet until heated through again and slightly crispy. Keep vegetables and sauces refrigerated.
• Leftovers: Place leftovers in wrappers, grain bowls, or salad jars, or serve them with extra veggies and sauce for a quick lunch.