We’re always looking for plant-based alternatives to mix into our weekly meal-planning routine to do our part in making our bodies healthy and the planet happy. Subbing in one plant-based meal for meat once per week has the equivalent impact on the environment as taking your car off the road for five weeks!

 

We have to say, this vegetarian shawarma has quickly become our plant-based meal go-to. The roasted chickpeas and cauliflower are very filling and full of delicious flavours and protein, and the whole meal can be made in under a half hour. Even our meat-lovers give a big thumbs up for this vegetarian meal, which is a big win!

Enjoy – and don’t forget to share your vegetarian shawarma on Instagram and tag us if you try this recipe!

 

INGREDIENTS

• Cauliflower
• Can of chickpeas
• Choice of spices (we recommend cumin, paprika, salt, pepper, and maybe some cayenne pepper if you like a little spice!)
• Olive oil
• Honey
• Naan
• Curry Masala Happy Dance Hummus
• Plain Greek yogurt
• Arugula
• Cucumbers
• Goat cheese
• Lemon juice

INSTRUCTIONS

1. Preheat the oven to 400 F and line a baking sheet with tin foil.
2. Combine two tablespoons of olive oil and one tablespoon of honey with the spices of your choice in a large bowl. We like to use two teaspoons of paprika, one teaspoon of cumin, a quarter teaspoon of cayenne pepper, and salt and pepper to taste.
3. Cut the cauliflower into bite-sized florets and add them to the bowl with your spice mixture. Drain your chickpea can, and add the chickpeas to the bowl with the cauliflower. Gently toss the cauliflower and chickpeas so that the olive oil, honey, and spice mixture coats each piece. Spread out the coated chickpeas and cauliflower on your prepared baking sheet and bake for 10 minutes, toss, and then bake for another 10 minutes.
4. Meanwhile, slice your cucumber, wash your arugula, and crumble your goat cheese.
5. When the cauliflower and chickpeas are done cooking, pull the baking sheet out of the oven and turn the oven off.
6. Place your pieces of naan in the oven for a few minutes to warm them up, being careful not to leave them in for so long that they begin to harden.
7. Pull your naan out of the oven and lay it flat on your plate. Spread the Curry Masala Happy Dance Hummus on one half of the naan and the Greek yogurt on the other half. Then, top with arugula, cucumbers, roasted cauliflower and chickpeas, and goat cheese. Finally, squeeze a little bit of lemon juice over the bed of toppings.
8. Fold in half, and enjoy!