EFK Sheet-Pan Shawarma Vegetables & Chickpeas

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Ingredients

• 1 large head cauliflower, cut into small florets
• 2 cans (15 ounces each) chickpeas, drained, rinsed, and dried well
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 large red onion, cut into wedges
• 3 tablespoons extra-virgin olive oil
• 4 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 1/2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon cayenne, optional
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• Juice of 1 lemon
• 1/3 cup tahini
• 2 tablespoons fresh lemon juice
• 1 small garlic clove, finely grated
• 2 to 4 tablespoons cold water
• Chopped parsley, warm pita, cucumber, and tomato for serving, optional

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