Cauliflower and Chickpea Shawarma Bowls with Tahini

Quick Recipe Version (TL;DR)

• Yield: 4 bowls
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 large head cauliflower (about 2 lb), florets
• 1 can (15 oz) chickpeas, drained, rinsed, dried
• 3 tbsp extra-virgin olive oil (for roasting)
• Shawarma spices: 2 tsp cumin, 1.5 tsp coriander, 1 tsp smoked paprika, 3/4 tsp turmeric, 1 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp cinnamon, 1/4–1/2 tsp cayenne, 1 1/4 tsp kosher salt, 1/2 tsp black pepper
• 1 cup farro or 1 cup couscous
• 1 small red onion + 1/2 cup apple cider vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp kosher salt
• 1/2 cup tahini, 1 lemon, 1 small garlic clove, 1 tbsp olive oil, 1/2 tsp kosher salt, 2–6 tbsp cold water
• 1 cup chopped cucumber, 1 1/2 cups halved cherry tomatoes, 1/4 cup chopped parsley, lemon wedges, sumac (optional)

Do This

• 1. Heat oven to 425°F (220°C); place a rimmed sheet pan inside to preheat.
• 2. Mix shawarma spices. Toss dry chickpeas and cauliflower with 3 tbsp oil and the spices.
• 3. Spread on hot pan; roast 25–30 minutes, stirring halfway, until cauliflower is deeply golden and chickpeas crisp.
• 4. Cook grains: farro in 3 cups salted water, simmer 25–30 minutes and drain; or couscous with 1 cup boiling water, cover 10 minutes and fluff.
• 5. Quick-pickle onions: combine vinegar, water, sugar, salt; add onions 15 minutes.
• 6. Whisk tahini, lemon, garlic, olive oil, salt; thin with cold water until pourable.
• 7. Assemble bowls: grains, roasted veg, cucumbers, tomatoes, pickled onions, parsley; drizzle tahini, add lemon and sumac.

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Why You’ll Love This Recipe

• Big shawarma flavor without a grill—spiced, roasty, and deeply aromatic.
• Balanced bowls: warm, crispy, and creamy with fresh, cool crunch.
• Meal-prep friendly; each component holds well and packs beautifully.
• Flexible base: choose farro for nutty chew or couscous for speed.

Grocery List

• Produce: 1 large cauliflower, 1 small red onion, 1 lemon, 1 cucumber, cherry tomatoes, fresh parsley, 1 small garlic clove
• Dairy: None (optional: feta for serving)
• Pantry: Chickpeas (15 oz can), farro or couscous, tahini, extra-virgin olive oil, apple cider vinegar, sugar, kosher salt, black pepper, ground cumin, ground coriander, smoked paprika, turmeric, garlic powder, onion powder, ground cinnamon, cayenne, sumac (optional)

Full Ingredients

Roasted Cauliflower and Chickpeas

• 1 large head cauliflower (about 2 lb), cut into 1 1/2-inch florets
• 1 can (15 oz) chickpeas, drained, rinsed, and patted very dry
• 3 tbsp extra-virgin olive oil
• 2 tsp ground cumin
• 1 1/2 tsp ground coriander
• 1 tsp smoked paprika
• 3/4 tsp ground turmeric
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp ground cinnamon
• 1/4–1/2 tsp cayenne pepper (to taste)
• 1 1/4 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Optional: 1 tsp cornstarch (helps extra-crisp chickpeas)

Grain Base

• Farro option: 1 cup pearled farro, 3 cups water, 1/2 tsp kosher salt
• OR Couscous option: 1 cup couscous, 1 cup boiling water, 1/2 tsp kosher salt, 1 tbsp olive oil (optional)

Quick Pickled Onions

• 1 small red onion, very thinly sliced
• 1/2 cup apple cider vinegar
• 1/2 cup water
• 1 tbsp sugar
• 1 tsp kosher salt

Lemon-Tahini Sauce

• 1/2 cup tahini
• 1 small garlic clove, finely grated
• 3 tbsp fresh lemon juice (from 1 large lemon), plus wedges for serving
• 1 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 2–6 tbsp cold water, to thin to a pourable consistency
• Optional: 1/4 tsp ground cumin or a pinch of sumac

Bowl Assembly

• 1 cup chopped cucumber
• 1 1/2 cups cherry tomatoes, halved
• 1/4 cup chopped fresh parsley (or mint)
• Sumac, for sprinkling (optional)
• Optional extras: 1/4 cup crumbled feta, 2 tbsp toasted pine nuts

Step-by-Step Instructions

Step 1: Heat the oven and pan

Place a rimmed sheet pan on the middle rack and heat the oven to 425°F (220°C). Preheating the pan helps the cauliflower and chickpeas crisp on contact. If you prefer using parchment for easy cleanup, skip preheating the pan (crispness will be slightly reduced).

Step 2: Make the shawarma spice mix

In a small bowl, combine the cumin, coriander, smoked paprika, turmeric, garlic powder, onion powder, cinnamon, cayenne, kosher salt, and black pepper. Set aside. This blend gives that warm, classic shawarma aroma without being too spicy—adjust cayenne to taste.

Step 3: Season and roast the cauliflower and chickpeas

Pat the rinsed chickpeas completely dry with a clean kitchen towel—dry legumes crisp best. In a large bowl, toss cauliflower florets and chickpeas with 3 tbsp olive oil until lightly coated. Sprinkle the spice mix over and toss thoroughly so every surface is seasoned. For extra-crisp chickpeas, toss them with 1 tsp cornstarch before adding oil and spices.

Carefully pull the hot sheet pan from the oven and spread the mixture into a single layer. Roast for 25–30 minutes, stirring halfway, until the cauliflower is deeply golden with charred edges and the chickpeas are crisp.

Step 4: Cook the grains

For farro: Rinse 1 cup pearled farro. Add to a pot with 3 cups water and 1/2 tsp salt. Bring to a boil, reduce to a lively simmer, and cook 25–30 minutes until chewy-tender. Drain any excess water and keep warm.

For couscous: Place 1 cup couscous in a bowl with 1/2 tsp salt and 1 tbsp olive oil (optional). Pour 1 cup boiling water over, cover, and let sit 10 minutes. Fluff with a fork.

Step 5: Quick-pickle the onions

In a jar or bowl, stir together vinegar, water, sugar, and salt until dissolved. Add the thinly sliced red onion, press to submerge, and let sit for at least 15 minutes while everything roasts. They’ll turn vibrant pink and pleasantly tangy.

Step 6: Whisk the lemon-tahini sauce

In a small bowl, whisk tahini, grated garlic, lemon juice, olive oil, and salt. The mixture will seize and thicken; add 2–6 tbsp cold water, a bit at a time, whisking until it becomes smooth and pourable like honey. Adjust lemon and salt to taste. Add a pinch of cumin or sumac if you like.

Step 7: Prep toppings and assemble the bowls

Chop the cucumber, halve the cherry tomatoes, and chop the parsley. For a little extra pop, toss the cucumber and tomatoes with a pinch of salt and a squeeze of lemon.

Build each bowl: a scoop of farro or couscous, a generous helping of roasted cauliflower and chickpeas, cucumbers and tomatoes, a tangle of pickled onions, and a shower of parsley. Drizzle with lemon-tahini sauce, dust with sumac, and serve with lemon wedges. Add feta or toasted pine nuts if using.

Pro Tips

• Dry the chickpeas thoroughly—surface moisture is the enemy of crispness.
• Use a preheated sheet pan for maximum browning; skip parchment for the crispiest results.
• Spread everything in a single layer and do not overcrowd the pan; use two pans if needed.
• Thin tahini with cold water slowly to achieve a silky, spoonable sauce that clings to the bowls.
• Season the fresh toppings lightly with salt and lemon to wake up their flavors.

Variations

• Swap the base: Try quinoa, bulgur, brown rice, or cauliflower rice instead of farro/couscous.
• Spice twist: Replace cayenne with harissa powder or add 1/2 tsp ground cardamom for a fragrant variation.
• Extra protein: Top with grilled halloumi or falafel to keep it vegetarian yet heartier.

Storage & Make-Ahead

Store components separately for best texture. Roasted cauliflower and chickpeas keep 3–4 days in an airtight container; re-crisp on a sheet pan at 400°F (205°C) for 8–10 minutes. Cooked farro or couscous keeps 4 days refrigerated. Lemon-tahini sauce keeps 5–7 days; whisk in a splash of water to loosen before serving. Quick-pickled onions keep up to 2 weeks in their brine. These bowls are excellent for meal prep—assemble just before eating to keep the roasted elements crisp.

Nutrition (per serving)

Approximate for 1 bowl with farro and 2 tbsp tahini sauce: 620 calories; 18–20 g protein; 65 g carbohydrates; 30 g fat; 14 g fiber; 720 mg sodium. Values will vary with couscous vs. farro and optional additions.