chickpea and cauli shawarma flatbreads

serves two - three

• 1 - 15 ounce can chickpeas, drained and dried with paper towel

• 1/2 head of cauliflower, florets chopped into bite-sized pieces

• 1 tablespoon olive oil

• 1 recipe shawarma spice mix

• salt and pepper to taste

• flatbreads/pitas/wraps (1-2 per person) (best with flatbread)

• toppings

  • arugula

  • tomato, sliced thin

  • red/white onion, sliced thin

  • green pepper, sliced thin

  • crumbled feta

• 1 recipe tahini dill dressing

preheat oven to 425f

place dried chickpeas and cauliflower florets on a baking sheet and toss with olive oil

sprinkle the shawarma spice over the top and season with salt and pepper

toss to combine ensuring there is a good distribution of spice mix

bake in the oven for 20 minutes

after 10 mins shake the tray to ensure even crisping

warm flatbreads in the microwave or oven

spread dressing on the flatbread and top with chickpea and cauli

add extra toppings and more dressing