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Vegan One-Pan Chickpea Shawarma Sheet Bake

Close-up of Vegan One-Pan Chickpea Shawarma served on charred flatbread with red onion, peppers, and a white tahini drizzle.
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Prepare a flavorful, plant-based shawarma entirely on one sheet pan using spiced chickpeas for easy cleanup and quick weeknight meals.

Ingredients

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  • 2 (15-ounce) cans chickpeas, rinsed and thoroughly dried
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 large red onion, cut into thick wedges
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 cup cherry tomatoes
  • For Serving: Pita bread, tahini sauce, chopped parsley

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper for easier cleanup.
  2. In a large bowl, combine the dried chickpeas, olive oil, and lemon juice. Toss to coat evenly.
  3. In a small bowl, mix together the cumin, coriander, smoked paprika, turmeric, allspice, cayenne pepper (if using), salt, and black pepper to create the shawarma spice blend.
  4. Sprinkle the spice blend over the oiled chickpeas and toss again until all chickpeas are coated.
  5. Spread the spiced chickpeas in a single layer on one half of the prepared baking sheet.
  6. Toss the red onion wedges, red bell pepper pieces, and cherry tomatoes with any remaining oil and spices from the bowl, then spread them on the other half of the baking sheet. Do not overcrowd the pan; use two sheets if necessary for crisping.
  7. Bake for 20 to 25 minutes, stirring the vegetables and chickpeas halfway through the cooking time. The chickpeas should be slightly crispy and the vegetables tender.
  8. Remove from the oven. Serve the chickpea and vegetable mixture immediately inside warm pita bread, drizzled generously with tahini sauce, and topped with fresh parsley.

Notes

  • Drying the chickpeas well before seasoning is key to achieving a crispy texture during baking. Pat them very dry with a clean kitchen towel or paper towels.
  • For the best tahini sauce, whisk together 1/4 cup tahini paste, 2 tablespoons lemon juice, 1 small clove minced garlic, and enough cold water (about 3-4 tablespoons) until smooth and pourable.
  • If you prefer softer vegetables, add the tomatoes for the last 10 minutes of baking only.

Nutrition

Find it online: https://eatableempress.com/veganonepanchickpeashawarmasheetbake/