Description
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.
Nutrition
- Serving Size: 1 filled pita
- Calories: 380
- Sugar: 6g
- Sodium: 580mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 5mg
