Vegan Shawarma Platter
Elevate your plant-based dining experience with this vibrant Vegan Shawarma Platter, a feast of bold spices, fresh vegetables, and creamy tahini sauce that's perfect for sharing. Featuring roasted chickpeas seasoned with a delightful blend of cumin, coriander, smoked paprika, and turmeric, this recipe transforms simple ingredients into a flavor-packed meal. Serve the golden chickpeas alongside warm pita, crisp cucumber, juicy tomato, and tangy red onion, and let everyone customize their wraps with your homemade garlic-infused tahini dressing. Ready in just 40 minutes, this hearty and colorful platter is an easy yet impressive plant-based alternative to traditional shawarma, making it ideal for weeknight dinners or gatherings. Rich in Middle Eastern-inspired flavors and vegan-friendly, it's the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 cups Chickpeas (canned or cooked)
- 2 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Ground turmeric
- 0.25 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Tahini
- 0.25 cup Water
- 2 cloves Garlic cloves, minced
- 0.5 cup Fresh parsley, chopped
- 1 large Cucumber, diced
- 1 large Tomato, diced
- 0.5 medium Red onion, thinly sliced
- 4 pieces Pita bread or flatbread
Instructions
Preheat your oven to 400°F (200°C).
In a large mixing bowl, combine the chickpeas, olive oil, lemon juice, garlic powder, cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and black pepper. Toss until the chickpeas are well coated.
Spread the chickpeas on a baking sheet lined with parchment paper and roast for about 25 minutes, or until they are golden and slightly crispy. Stir halfway through for even roasting.
While the chickpeas are roasting, prepare the tahini sauce. In a small bowl, whisk together the tahini, water, minced garlic cloves, and a pinch of salt until smooth and well combined. Adjust the water to reach your desired consistency.
Prepare the vegetable toppings by dicing the cucumber and tomato and slicing the red onion. Set aside.
Warm the pita bread or flatbread in a pan or oven for a few minutes until soft and pliable.
To serve, arrange the roasted chickpeas, tahini sauce, chopped parsley, diced cucumber, tomato, and sliced red onion on a platter along with the warm pita bread.
Invite guests to create their own shawarma wraps by filling the pita with chickpeas, drizzling with tahini sauce, and adding their choice of fresh veggies.
Nutrition Facts
Calories |
2630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.2 g | 155% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5787 mg | 252% | |
| Total Carbohydrate | 308.0 g | 112% | |
| Dietary Fiber | 65.5 g | 234% | |
| Total Sugars | 38.5 g | ||
| Protein | 96.2 g | 192% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 9935 mg | 764% | |
| Iron | 42888.4 mg | 238269% | |
| Potassium | 4171 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
