Roasted Cauliflower and Chickpea Pitas with Tahini
Roasted Cauliflower and Chickpea Pitas with Tahini is a vibrant, satisfying meal that brings together crispy roasted cauliflower and protein-rich chickpeas wrapped in soft pita bread. Topped with a creamy tahini sauce, these pitas are perfect for lunch or dinner gatherings, offering layers of flavor that will have everyone coming back for more. This vegan recipe is not only delicious but also nutritious, making it an ideal choice for health-conscious eaters.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Vegan
Ingredients
Scale
- 1 medium head cauliflower
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp paprika
- 4 whole wheat or white pita breads
- 3 tbsp tahini
- 2 tbsp freshly squeezed lemon juice
- 1 garlic clove, minced
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut the cauliflower into bite-sized florets. In a bowl, toss cauliflower and chickpeas with olive oil, cumin, paprika, salt, and pepper until coated.
- Spread the mixture on the baking sheet and roast for 25-30 minutes until golden brown, stirring halfway through.
- While roasting, whisk tahini, lemon juice, minced garlic, salt, and water in a bowl until smooth.
- Warm pita bread slightly before assembling. Fill each pita pocket with roasted cauliflower and chickpeas.
- Drizzle with tahini sauce and serve immediately.
Nutrition
- Serving Size: 1 pita (approximately 200g)
- Calories: 410
- Sugar: 3g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Customize by adding fresh herbs like cilantro or parsley for enhanced flavor. For added creaminess, include sliced avocado or substitute chickpeas with black beans. Store leftovers separately to maintain freshness.