Shawarma-Spiced Chickpea & Cauliflower Pitas with Marinated Vegetables, Tzatziki & Feta
600 Calories or Less

Shawarma-Spiced Chickpea & Cauliflower Pitas

with Marinated Vegetables, Tzatziki & Feta

35 MIN
4 Servings
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
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600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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30g Of Protein
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    From the Test Kitchen

    In this flavorful veggie dish, warm pitas are filled with roasted cauliflower and chickpeas, marinated cucumbers and tomatoes, chopped olives, and tangy feta cheese. A swoosh of tzatziki cuts through the rich flavor of our warming shawarma spice blend and provides a cooling contrast.
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    Dietary Information

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    Vegetarian 600 Calories Or Less
    • Nutrition
      PER SERVING
    • Calories
      550 Cals (est.)
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    ingredients
    Shawarma-Spiced Chickpea & Cauliflower Pitas with Marinated Vegetables, Tzatziki & Feta
    Title
    • 4 Pocketless Pitas
    • 1 head Cauliflower
    • 1 15.5-Oz Can Chickpeas
    • ½ lb Grape Tomatoes
    • 2 Persian Cucumbers
    • 1 oz Pitted Niçoise Olives
    • 3 oz Feta Cheese
    • 1 cup Tzatziki (Cucumber-Yogurt Sauce)
    • 1 tsp Whole Dried Oregano
    • 1 Lemon
    • 1 Tbsp Shawarma Spice Blend (Ground Coriander, Cumin Seeds, Garlic Powder, Smoked Sweet Paprika & Ground Turmeric)
    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut out and discard the core of the cauliflower; cut into small florets. Drain and rinse the chickpeas.

    Roast the cauliflower & chickpeas
    2 Roast the cauliflower & chickpeas

    Line two sheet pans with foil. Divide the cauliflower florets and drained chickpeas between the sheet pans. Drizzle each with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until the chickpeas are lightly browned and the cauliflower is tender when pierced with a fork. Remove from the oven. Top with the juice of 2 lemon wedges and carefully toss to combine.

    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, halve the tomatoes. Quarter the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the olives. Crumble the feta. In a bowl, combine the halved tomatoes, sliced cucumbers, oregano, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    Warm the pitas & serve your dish
    4 Warm the pitas & serve your dish

    If using a microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Fill the warmed pitas with the tzatziki, roasted cauliflower and chickpeas, marinated vegetables, chopped olives, and crumbled feta. Enjoy!

    Tips from Home Chefs

    Prepare the ingredients
    1 Prepare the ingredients

    Preheat the oven to 450°F. Wash and dry the fresh produce. Quarter and deseed the lemon. Cut out and discard the core of the cauliflower; cut into small florets. Drain and rinse the chickpeas.

    2 Roast the cauliflower & chickpeas

    Line two sheet pans with foil. Divide the cauliflower florets and drained chickpeas between the sheet pans. Drizzle each with olive oil and season with salt, pepper, and the spice blend. Toss to coat and arrange in an even layer. Roast 22 to 24 minutes, or until the chickpeas are lightly browned and the cauliflower is tender when pierced with a fork. Remove from the oven. Top with the juice of 2 lemon wedges and carefully toss to combine.

    Roast the cauliflower & chickpeas
    Prepare the remaining ingredients
    3 Prepare the remaining ingredients

    Meanwhile, halve the tomatoes. Quarter the cucumbers lengthwise, then thinly slice crosswise. Roughly chop the olives. Crumble the feta. In a bowl, combine the halved tomatoes, sliced cucumbers, oregano, and the juice of the remaining lemon wedges. Drizzle with olive oil and season with salt and pepper. Toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes.

    4 Warm the pitas & serve your dish

    If using a microwave, wrap the pitas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the pitas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer to a work surface and carefully unwrap. Fill the warmed pitas with the tzatziki, roasted cauliflower and chickpeas, marinated vegetables, chopped olives, and crumbled feta. Enjoy!

    Warm the pitas & serve your dish
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