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Cauliflower Chickpea Shawarma

A one tray roasted vegetable dish packed with flavour and drizzled with a delicious lemon tahini yogurt dressing. Ideal served hot or cold with a side salad.

Cauliflower Chickpea Shawarma

Overview

Preparation time: 10 minutes

Cooking time: 30 minutes

What’s Good About It?

Packed with colourful vegetables and the addition of chickpeas provide additional fibre and protein. The tahini dressing is rich in calcium, magnesium and zinc.

Serves 4

Did You Know?

This is delicious served in gluten free wraps. You could replace the chickpeas for butter beans or cubed firm tofu.

Ingredients

Spice Mix

1tsp ground cumin

1tsp ground coriander

1/2 tsp turmeric

1 1/2 tsp smoked paprika

1tsp onion powder

2tbsp olive oil

2tbsp lemon juice

Black pepper and Salt

Vegetables

1 small cauliflower broken into small florets

1 red pepper, cut into chunks

2 tomatoes, quartered

100g green beans, trimmed

1 can chickpeas, drained

Tahini Dressing

3tbsp tahini

2tbsp lemon juice

1tbsp maple syrup

3tbsp soy yogurt

2-3tbsp boiling water

salt and pepper to taste

 

Instructions

 

  1. Preheat the oven to 190C, Gas mark 5.
  2. Grease a couple of baking trays with olive oil.
  3. Mix together all the spices, lemon juice and olive oil.
  4. Place the vegetables and chickpeas in a large bowl.
  5. Pour over the spice mixture and with your hands mix thoroughly to coat the vegetables.
  6. Spread the vegetable mixture over the baking trays.
  7. Bake in the oven for 20-30 minutes until golden.
  8. Meanwhile mix the tahini dressing ingredients together.
  9. Drizzle the dressing over the vegetables to serve.

 

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