Sheet Pan Shawarma-Seasoned Cauliflower and Chickpeas

• servings: 4 servings
• total time: 45 minutes

Ingredients

1 1/2- lb head cauliflower, cut into medium florets

15- oz can chickpeas, drained and rinsed

3 Tbsp olive oil

1 Tbsp shawarma spice blend

1 1/4 tsp kosher salt

1/4 cup coarsely chopped fresh mint, plus leaves for serving

3/4 cup plain whole-milk yogurt

4 6 1/2-inch pita rounds, warmed

2 Persian cucumbers, sliced into half-moons

1/4 cup thinly sliced red onion

Directions

Preheat oven to 450°F. Toss cauliflower florets, chickpeas, oil, shawarma spice blend, and salt on a large rimmed baking sheet. Spread in an even layer.

Roast until cauliflower is tender and golden brown, about 30 minutes, stirring halfway through. Let cool slightly, about 5 minutes. Stir in chopped mint.

Spread 3 tablespoons yogurt on each pita. Top pitas with cauliflower-chickpea mixture, cucumbers, and onion. Top with mint leaves.

Nutrition

• Calories: 607 kcal
• Total Fat: 17 g
• Saturated Fat: 3 g
• Unsaturated Fat: 0 g
• Cholesterol: 8 mg
• Sodium: 1378 mg
• Total Carbohydrate: 94 g
• Dietary Fiber: 15 g
• Total Sugars: 14 g
• Protein: 24 g