Shawarma-Spiced Chickpea & Cauliflower Pitas

with Marinated Vegetables, Tzatziki & Feta

35 MIN

+$2.99/serving 4 Servings

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add Boneless Chicken Breast Pieces

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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Nutrition

PER SERVING
Calories

710 Cals (est.)

View Full Nutrition

fresh

ingredients

18 oz Boneless Chicken Breast Pieces
4 Pocketless Pitas
1 head Cauliflower
½ lb Grape Tomatoes
1 15.5-Oz Can Chickpeas
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)

step-by-step

instructions

Cook Along

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.

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 Cook the chicken

Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until browned and cooked through. Turn off the heat.

5 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, cooked chicken, marinated vegetables, chopped olives, and crumbled feta. Enjoy!