Sheet-Pan Vegan 'Chicken' Shawarma with Spiced Chickpeas & Pickled Onions
Enjoy bold Middle Eastern flavors in this speedy vegan sheet-pan 'chicken' shawarma, made with plant-based chicken strips, spiced chickpeas, and tangy pickled onions. This vibrant, protein-packed dinner comes together in under 20 minutes for a satisfying, wholesome meal.
- 12 oz plant-based chicken strips
- 1.5 cups canned chickpeas, drained and rinsed
- 0.5 cup red onion, thinly sliced
- 2 tbsp lemon juice
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp garlic powder
- 2 tbsp olive oil
- 0.75 tsp sea salt
- 0.25 tsp black pepper
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh parsley, chopped
- 4 pieces mini pita breads or wraps (optional, for serving)
- 0.5 cup dairy-free yogurt (for serving)
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Instructions
Preheat oven to 450°F. Line a large sheet pan with parchment paper.
🌡️ 450°FIn a small bowl, toss red onion with 1 tablespoon lemon juice and a pinch of salt. Set aside to quick-pickle.
⏱️ 5 minutesIn a large bowl, combine plant-based chicken strips, chickpeas, olive oil, smoked paprika, cumin, coriander, garlic powder, salt, pepper, and remaining lemon juice. Toss to coat evenly.
⏱️ 2 minutesSpread the mixture onto the prepared sheet pan. Scatter cherry tomatoes around. Roast for 10 minutes, stirring halfway through, until golden and heated through.
⏱️ 10 minutes 🌡️ 450°FRemove from oven. Top with quick-pickled onions and fresh parsley. Serve with pita and a dollop of dairy-free yogurt if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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