Roasted Cauliflower Chickpea Vegan Shawarma Wraps
Ingredients
- 1 lb cauliflower small florets
- 1 can of chickpeas drained, rinsed, & dried
- 1 tsp each of cumin, garlic powder, smoked paprika, turmeric, coriander
- 1/2 tsp of salt
- 1/4 tsp each of cinnamon, ginger powder, black pepper
- 1/8 tsp of cayenne
- 1/4 cup olive oil
- juice of 1/2 lemon
Tzatziki sauce
- 1 cup non dairy plain yogurt
- juice of 1/2 lemon
- 2 garlic cloves minced
- 1 tbl of fresh dill (sub dried dill weed to taste)
- 1 mini cucumber grated with water squeezed out using kitchen towel
- s/p to taste
Preparation
In a medium bowl combine chickpeas and 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 and cauliflower at 425 F for 25-30 minutes, rotating and flipping halfway through.
Meanwhile, make tzatziki sauce by combining all ingredients and mixing well.
Wrap up in your favorite wrap style bread (I used pita), drizzle with tzatziki sauce, and add pickled red onions, cucumbers, pickles, hummus, and some parsley.
