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Sheet Pan Spiced Chickpea and Cauliflower Shawarma

Name: Sheet Pan Spiced Chickpea and Cauliflower Shawarma
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern-Inspired
Ingredients: 1 large head cauliflower, cut into florets; 1 (15 oz) can chickpeas, drained and rinsed; 3 tablespoons olive oil; 2 teaspoons ground cumin; 2 teaspoons smoked paprika; 1 1/2 teaspoons ground coriander; 1 1/2 teaspoons ground turmeric; 1 teaspoon ground cinnamon; 1 teaspoon ground allspice; 1/2 teaspoon cayenne pepper (adjust to taste); 1 teaspoon ground black pepper; 1 teaspoon salt; 3 garlic cloves, minced; 1 medium red onion, sliced into rings; Juice of 1 lemon; 2 tablespoons chopped fresh parsley, for garnish; vegan yogurt or tahini sauce for serving

By PanPotPlates Editorial TeamPublished Apr 19, 2026 | Updated May 11, 2026

Middle Eastern-Inspired 40 mins sheetpanonepaneasyglutenfreedairyfreequickbudget-friendlyseasonalflavorfulmealprep

Sheet Pan Spiced Chickpea and Cauliflower Shawarma is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 10 min

Cook 30 min

Total 40 min

Servings 4

Difficulty easy

Cuisine Middle Eastern-Inspired

Ingredients

Servings 4

1 large head cauliflower, cut into florets
1 (15 oz) can chickpeas, drained and rinsed
3 tablespoons olive oil
2 teaspoons ground cumin
2 teaspoons smoked paprika
1 1/2 teaspoons ground coriander
1 1/2 teaspoons ground turmeric
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon cayenne pepper (adjust to taste)
1 teaspoon ground black pepper
1 teaspoon salt
3 garlic cloves, minced
1 medium red onion, sliced into rings
Juice of 1 lemon
2 tablespoons chopped fresh parsley, for garnish
vegan yogurt or tahini sauce for serving

Ingredients for Sheet Pan Spiced Chickpea and Cauliflower Shawarma

Instructions

Preheat your oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
In a large bowl, whisk together olive oil, ground cumin, smoked paprika, ground coriander, turmeric, cinnamon, allspice, cayenne pepper, black pepper, salt, and minced garlic until fragrant.
Add cauliflower florets and drained chickpeas to the bowl, tossing thoroughly to coat them evenly with the shawarma spice blend.
Arrange the seasoned cauliflower and chickpeas in a single layer on the prepared baking sheet. Distribute the sliced red onion rings evenly over the top.
Roast in the preheated oven for 25–30 minutes, stirring halfway through, until cauliflower is tender and edges are caramelized, and chickpeas are crispy.
Remove from oven and immediately drizzle the juice of one lemon over the hot vegetables and chickpeas. Toss gently to combine and brighten flavors.
Garnish with fresh chopped parsley and serve warm. Optionally, add a drizzle of vegan yogurt or tahini sauce for creamy richness.
Enjoy as a satisfying vegan main course or serve alongside warm pita bread, fresh salad, or rice for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This dish also freezes well — cool completely before freezing.

Sheet Pan Spiced Chickpea and Cauliflower Shawarma cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This Sheet Pan Spiced Chickpea and Cauliflower Shawarma recipe is designed for cooking on a large rimmed baking sheet , commonly called a sheet pan.

Cookware Size Guidance

For the best results with this Sheet Pan Spiced Chickpea and Cauliflower Shawarma , use a standard rimmed half-sheet pan measuring about 18 x 13 inches.

Cookware Swap Guidance

This recipe is tailored for a Sheet Pan Dinner preparation method, utilizing a large baking sheet to roast chickpeas and cauliflower with fragrant shawarma spices.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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Sheet Pan Spiced Chickpea and Cauliflower Shawarma

Recipe Details

Ingredients

Instructions