This five-ingredient dish is a fragrant, flavor-packed vegetarian delight.

Traditionally, shawarma is a Middle Eastern dish made of thinly sliced marinated meat, infused with a blend of spices, and roasted on a spit. This vegetarian shawarma wrap recipe captures all the intricate flavors without the meat. The shawarma spice blend, now widely available in supermarkets, simplifies the process by combining all the essential flavors in one mix, saving you from pulling out multiple spice jars—perfect for a quick weeknight meal.

The blend typically includes warming spices like turmeric, cinnamon, cardamom, cloves, and garlic. In this recipe, it seasons roasted cauliflower and chickpeas, which are then piled onto pita with creamy yogurt, crisp cucumber, and tangy red onion for a delicious, flavorful meal.

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Ingredients

• 1 1/2-pound head of cauliflower, cut into medium florets
• 15-ounce can of chickpeas, drained and rinsed
• 3 tablespoons olive oil
• 1 tablespoon shawarma spice blend
• 1 1/4 teaspoons kosher salt
• 1/4 cup coarsely chopped fresh mint, plus extra leaves for serving
• 3/4 cup plain whole-milk yogurt
• 4 pita rounds (6 1/2 inches), warmed
• 2 Persian cucumbers, sliced into half-moons
• 1/4 cup thinly sliced red onion

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Directions

1. Preheat the oven to 450°F. On a large rimmed baking sheet, toss the cauliflower florets, chickpeas, oil, shawarma spice blend, and salt. Spread the mixture in an even layer.

2. Roast for about 30 minutes, stirring halfway through, until the cauliflower is tender and golden brown. Let it cool for about 5 minutes, then stir in the chopped mint.

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

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