• Packed with bold, aromatic spices that bring out the best in simple plant ingredients. • Sheet‑pan method makes this an easy weeknight meal with minimal cleanup. • Creamy garlic yogurt sauce adds a cool contrast to the warm roasted vegetables. • Great for meal prepping and easily customizable with your favorite toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Cauliflower and Chickpeas 4 cups cauliflower florets (about 1 head) 1 can (about 15 oz) chickpeas, drained and rinsed 1 red onion, sliced 1/4 cup olive oil 1 tsp garam masala 1 tsp curry powder 1 tsp smoked paprika 1/2 tsp turmeric Dash of cinnamon 1 tsp kosher salt Flat Italian parsley, chopped (optional for garnish) 4 pita breads (store‑bought or homemade)
Garlic Yogurt Sauce 1 cup plain yogurt (Greek or regular) 1 garlic clove, finely minced 1 tsp lemon juice
Directions
Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper or foil if you like easier cleanup.
In a large bowl, combine the cauliflower florets, chickpeas, sliced onion, olive oil, garam masala, curry powder, smoked paprika, turmeric, cinnamon, and salt. Toss until everything is well coated.
Spread the mixture out in a single layer on the prepared sheet pan.
Roast in the preheated oven for 20–25 minutes, or until the cauliflower is tender and lightly charred and the chickpeas are crisping.
Meanwhile, whisk together the yogurt, minced garlic, and lemon juice in a small bowl to make the garlic yogurt sauce.
Warm the pita breads in the oven for a few minutes if desired.
To assemble, spoon the roasted cauliflower and chickpea mixture into each pita, drizzle with the yogurt sauce, and garnish with parsley if using.
Servings and timing
Serves: 4 Prep time: about 10 minutes Cook time: 20–25 minutes Total time: around 35 minutes
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. • Reheating: Reheat the roasted cauliflower and chickpeas in the oven at 350°F (175°C) for 10–12 minutes or in a skillet until warmed through to help restore crispness. • Keep the yogurt sauce separate until ready to serve for best texture.
FAQs
What can I use instead of yogurt sauce?
You can swap the garlic yogurt sauce for tahini sauce if you prefer a vegan version.
Can I make this recipe gluten‑free?
Yes, simply use gluten‑free pita breads or serve the roasted filling over rice or quinoa instead.
How can I make the chickpeas extra crispy?
Pat the chickpeas dry before roasting and give them space on the pan so they roast instead of steam.
Can I add other vegetables?
Yes, you can add sliced bell peppers, zucchini, or eggplant for extra veggies.
Is this suitable for meal prep?
Absolutely — the roasted cauliflower and chickpeas can be stored and reheated easily.
Can I air fry the cauliflower and chickpeas?
Yes, air frying is a great option and can make everything extra crispy.
What spices work best with this dish?
Shawarma‑style spices like paprika, cumin, turmeric, and garam masala are ideal.
Can I add cheese to these pitas?
Crumbled feta or halloumi are tasty additions if you’re not keeping it fully plant‑based.
How do I store leftovers with pita bread?
It’s best to store the filling separate from the pita so the bread stays fresh and doesn’t get soggy.
What’s a good side dish with these pitas?
A simple salad or grain side like couscous or rice pilaf pairs well.
Conclusion
These Spiced Cauliflower Chickpea Pitas are a flavorful, satisfying, and easy meal that brings together roasted vegetables and warm spices in a handheld sandwich. Whether you’re cooking for a busy weeknight dinner or prepping lunches ahead, this recipe delivers big on taste and versatility
These Spiced Cauliflower Chickpea Pitas are hearty, plant-based sandwiches filled with roasted cauliflower and chickpeas tossed in shawarma-inspired spices, topped with a creamy garlic yogurt sauce.
Ingredients
4 cups cauliflower florets (about 1 head)
1 can (15 oz) chickpeas, drained and rinsed
1 red onion, sliced
1/4 cup olive oil
1 tsp garam masala
1 tsp curry powder
1 tsp smoked paprika
1/2 tsp turmeric
Dash of cinnamon
1 tsp kosher salt
Flat Italian parsley, chopped (optional, for garnish)
4 pita breads (store-bought or homemade)
1 cup plain yogurt (Greek or regular)
1 garlic clove, finely minced
1 tsp lemon juice
Instructions
Preheat the oven to 425°F (220°C) and line a sheet pan with parchment paper or foil.
In a large bowl, combine cauliflower, chickpeas, red onion, olive oil, garam masala, curry powder, smoked paprika, turmeric, cinnamon, and salt. Toss to coat well.
Spread the mixture in a single layer on the prepared sheet pan.
Roast for 20–25 minutes until cauliflower is tender and slightly charred, and chickpeas are crisping.
Meanwhile, mix yogurt, minced garlic, and lemon juice in a small bowl to make the garlic yogurt sauce.
Warm pita breads in the oven for a few minutes if desired.
To assemble, fill each pita with the roasted cauliflower and chickpea mixture, drizzle with yogurt sauce, and garnish with parsley if using.
Notes
Store leftovers in the fridge for up to 3–4 days in an airtight container.Reheat roasted veggies in the oven or skillet for best texture.Keep yogurt sauce separate until serving to prevent sogginess.Use gluten-free pitas or serve filling over rice for a gluten-free version.Air frying is a great alternative for extra crispiness.
