Vegan Shawarma-Inspired Tarte Flambée

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Vegan Shawarma-Inspired Tarte Flambée

Yield 2 tartes

This unique, vegan take on the French tarte flambée is packed with summer produce and flavor. Roasted red peppers and onions and fresh cilantro are paired with crunchy spiced chickpeas and herby, spicy cilantro chili Bitchin' Sauce, and served on a crispy pizza crust.

Check out our other summer tarte flambée recipes!

Ingredients

  • 1 can chickpeas, rinsed, drained, and well-dried
  • ½ teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 1 teaspoon turmeric
  • 2 teaspoons smoked paprika
  • 1 Tablespoon ground cumin
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 ½ Tablespoons olive oil, divided
  • 1 Deli pizza dough, divided in two
  • Flour, for rolling out dough
  • ⅔ cup cilantro chili or original flavor Bitchin’ Sauce
  • ½ red pepper, very thinly sliced
  • 1 jalapeño, very thinly sliced into rounds (deseed to reduce spiciness)
  • ¼ onion, very thinly sliced
  • ½ cup dairy-free yogurt
  • 2 Tablespoons vegan mayonnaise
  • 1 Tablespoon fresh lemon juice
  • ½ garlic clove, grated
  • Salt and pepper, to taste
  • ½ bunch cilantro (stems and leaves)

Instructions

Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. Place the chickpeas on the baking sheet. Roast them until they crisp up and turn golden in spots, shaking the pan after every 10 minutes, about 20 to 25 minutes total. Meanwhile, blend the cinnamon, coriander, turmeric, paprika, cumin, and cayenne. Set aside.

Remove the chickpeas from the oven and drizzle with 1 Tablespoon olive oil and 2 teaspoons of the spice mixture. Give the chickpeas another little shake, then turn off the oven and return the chickpeas for another 10 to 15 minutes, checking frequently to ensure they don’t burn. (This step helps them get and stay crunchy.)

Remove the chickpeas from the oven, toss them with the remaining olive oil, salt, and 1 more teaspoon of the seasoning mix. Set aside.

Turn up the oven to 425°.

Dust your work surface with extra flour. Cut the dough into two equal pieces. Set one aside. Roll out the dough into a 15” x 8” rectangle (or circle). If the dough springs back when rolling, cover with a towel and let it rest for 10 minutes, then roll again. Repeat with the other half of dough. Place each rolled dough onto parchment-lined baking sheets.

Spread half of the Bitchin’ sauce over each dough. Evenly distribute the red pepper, jalapeño, and red onion over the sauce.

Bake until the top is beginning to brown and sides are golden and crispy, about 20 to 25 minutes. While it’s in the oven, whisk together the dairy-free yogurt, vegan mayo, lemon juice, and garlic, and season to taste. Once the flambee is done, put the white sauce in a piping bag and drizzle over the top, top with fresh cilantro leaves, and sprinkle with roasted chickpeas.