Wrapped in warm pita bread and paired with fresh cucumber for crunch, this dish is a perfect balance of texture and taste. It’s fast, easy, and packed with vibrant flavors - ideal for a quick weeknight meal or a casual gathering.
'Shawarma' filling:
⅔ head of cauliflower, cut into florets
1 can chickpeas, drained
4 tsp Shawarma Hack spice blend
1 cucumber, sliced into half-moons
4 pita breads
Avocado Dressing:
2 ripe avocados
2 handfuls fresh flat-leaf parsley
6 tbsp yogurt
Juice of 2 limes
Salt & pepper, to taste
Preheat the oven to 200°C (400°F).
Toss the cauliflower florets and chickpeas with oil and Shawarma Hack, then spread them out on a baking sheet. Roast for 20–25 minutes, until the chickpeas are crispy and the cauliflower is golden.
Meanwhile, blend the avocado, parsley, yogurt, and lime juice until smooth. Season with salt and pepper to taste.
Warm the pita breads and fill them with the roasted cauliflower, chickpeas, and cucumber slices. Drizzle generously with the creamy avocado dressing.
Serve immediately and enjoy!
