Vegetarian Shawarma Bowls

I’ve always loved classic shawarma, so creating a vegetarian version with chickpeas and cauliflower was a no-brainer. Roasting them with warm spices like cumin, coriander, cinnamon, paprika, and garlic gives you all those cozy Mediterranean flavors in a meatless way. The chickpeas get crispy, the cauliflower caramelizes, and everything piles onto crunchy Romaine with cool cucumbers, juicy tomatoes, and red onion.

A generous scoop of hummus (or tahini or tzatziki) pulls the whole thing together. You can serve it as a big salad-style bowl, turn it into a grain bowl, or tuck everything into a warm pita. It’s simple enough for a quick dinner, and the leftovers make amazing lunches.

Before You Get Started

Here are a few helpful things to know before you start cooking so your bowls come out perfectly every single time.

• Dry the chickpeas well: After rinsing, pat the chickpeas very dry with a clean towel, so they roast up crisp instead of steaming in the pan.
• Cut even cauliflower florets: Chop the cauliflower into similar-sized pieces so they cook at the same rate and get nicely browned on the edges.
• Use a large sheet pan: Spread the chickpeas and cauliflower in a single layer with a little space between them so they can crisp up in the hot oven.
• Adjust the spice blend: The shawarma spice mix includes cumin, coriander, cinnamon, and a touch of cayenne, so you can easily make it milder or spicier to match your taste.
• Decide your sauce ahead of time: Have hummus, tahini, or tzatziki ready so you can add it immediately when the warm chickpeas and cauliflower come out of the oven.

How to Make Vegetarian Shawarma Bowls

Here’s a simple overview so you know exactly what to expect before you start cooking.

1. Season the Chickpeas and Cauliflower

Preheat the oven to 400 degrees. Make sure the chickpeas are rinsed, drained, and dried, then toss them with the cauliflower, olive oil, and all the spices until everything is well coated.

2. Roast Until Crispy

Spread the chickpeas and cauliflower in a single layer on a baking sheet. Roast for 20–25 minutes, stirring once if needed, until the chickpeas are crispy on the outside and the cauliflower is tender with browned edges.

3. Prep the Fresh Toppings

While everything roasts, chop the Romaine, cucumber, cherry tomatoes, red onion, and parsley into bite-sized pieces so every forkful has a mix of crunch and freshness.

4. Build the Bowls

Add a bed of chopped Romaine to each bowl. Top with the hot roasted chickpeas and cauliflower, then add cucumbers, tomatoes, red onion, and parsley. Finish with a dollop or drizzle of hummus, tahini, or tzatziki, and serve with pita on the side if you like.

Recipe Tips and Tricks

Here are the best tips and tricks to make this recipe come out perfectly every single time.

• Turn it into a grain bowl: Serve the chickpeas and cauliflower over rice, quinoa, farro, or millet for a heartier meal that feels more like a shawarma plate.
• Use store-bought seasoning: Short on time? Use your favorite shawarma or Middle Eastern spice blend instead of measuring each spice individually.
• Play with the greens: Swap Romaine for arugula, spinach, kale, or mixed greens, depending on what you have and the texture you like.
• Load up the toppings: Add kalamata olives, pickled red onions, extra cucumbers, or more herbs like mint and parsley to make the bowls feel extra fresh and vibrant.
• Add cheese if you like: Crumbled feta or goat cheese adds a salty, creamy bite that pairs beautifully with the warm spices.
• Finish with lemon juice: A squeeze of fresh lemon right before serving brightens the dish and makes all the flavors pop.
• Meal prep friendly: Roast the chickpeas and cauliflower ahead of time and store them separately from the veggies and sauce. Assemble bowls right before eating so everything stays crisp.

Serving Ideas

Here are some tasty ways to serve these shawarma bowls and build them into a full meal.

• Serve with pita: Enjoy the bowls with warm pita on the side so you can scoop up the chickpeas, cauliflower, and hummus.
• Make wraps: Tuck the roasted chickpeas, cauliflower, and veggies into pita or flatbread with plenty of sauce for easy handheld wraps.
• Pair with a salad: Serve these bowls alongside Easy Lentil Salad for an extra boost of plant-based protein and fiber.
• Create a mezze-style spread: Add extra hummus, olives, sliced veggies, and a simple salad to turn dinner into a fun Mediterranean-inspired spread.

Storage & Reheating

Here are some simple tips to store and enjoy your leftovers.

• Store (fridge): Keep roasted chickpeas and cauliflower in one airtight container and chopped veggies in another. Everything will stay fresh in the fridge for about 2–3 days.
• Store (freezer): Freeze only the roasted chickpeas and cauliflower for up to 2 months, then reheat and add fresh veggies and greens when ready to serve.
• Reheat: Warm the roasted chickpeas and cauliflower on a sheet pan in a hot oven or skillet until heated through and slightly crisp again. Keep the veggies and sauces cold.
• Leftovers: Use leftovers in wraps, grain bowls, or salad jars, or toss them with extra greens and sauce for a quick lunch.