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Oven Roasted Chickpea Shawarma

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Servings: 4
  • Course: Main Dish

Prepped and roasted in one pan, this oven roasted chickpea shwarma is an easy, dairy free weeknight dinner from Reynolds Wrap® Partner Feel Good Foodie.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Keep foods from sticking and make clean up easy with Reynolds Wrap® Non-Stick Foil.



  • 2 cans chickpeas rinsed and dried
  • 1 large onion chopped
  • 2 cups small cauliflower florets
  • 1 green pepper chopped
  • 2 tablespoons olive oil
  • 6 garlic cloves minced
  • 2 teaspoons salt
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon cardamom
  • ¼ teaspoon crushed red pepper
  • ¼ teaspoon cinnamon
  • 3 tablespoons lemon juice
  • Tahini sauce for serving
  • Reynolds Wrap® Non-Stick Foil


Step 1

Preheat the oven to 425°F and line a baking sheet with Reynolds Wrap® Non-Stick Foil.

Step 2

Place the chickpeas, onions, cauliflower and green pepper on the prepared baking sheet. Add the olive oil, garlic, salt, cardamom, paprika, cumin, crushed red pepper and cinnamon and toss well to combine.

Step 3

Bake until the veggies soften, and the chickpeas become golden brown, 30-35 minutes, tossing halfway through. Immediately add the lemon juice and toss to combine.

Step 4

Serve in bowls over grains or in a pita sandwich with tahini sauce, if desired.

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