These Roasted Cauliflower and Chickpea Pitas are a quick, plant-based meal packed with protein, fiber, warm spices, crispy roasted veggies, and a creamy avocado sauce.
Why you’ll love these
- Nutrient dense. Packed with protein and fiber, this vegan dinner is satisfying and delicious!
- Quick and easy. Toss cauliflower and chickpeas with some oil and spices, roast until tender, then serve and enjoy! It doesn’t get easier than that.
- Customizable. Play around with different seasonings, add in sweet potato, and/or serve it over rice to create a whole new dish!
Ingredient notes
Roasted Veggies
- Cauliflower – you’ll need 1 head of cauliflower (they are typically about 2 pounds) or 2 (12 oz) bags cauliflower florets. Looking to add more veggies? Try red onion (diced into chunks) and/or peeled and cubed sweet potatoes. You’ll need additional spices if you’re adding additional vegetables.
- Chickpeas – aka garbanzos. You’ll need 1 (15.5 oz) can, drained and rinsed.
- Oil – avocado oil, canola oil, extra virgin olive oil, etc. will all work.
- Spices: Chili Powder, Garam Masala, Onion Powder, Garlic Powder, Salt, and Pepper – feel free to omit the chili powder and/or garam masala for a more simple flavor, but I absolutely LOVE the Indian inspired flavor that the garam masala gives.
Pitas/Naan
- Avocado Sauce – cilantro lime sauce (if you don’t care about this being vegan) or hummus would also make a great base!
- Pickled Onions – store-bought pickled onions will work as well or feel free to omit.
- Feta – omit, if vegan. If not, crumbled feta or a block of feta will both work.
- Bread: Pita/Naan – I absolutely LOVE the Specially Selected Naan (mini or regular, garlic or plain). Simply bake as directed on the package and pile on the sauce, roasted veggies/chickpeas and other toppings! Your favorite store-bought pita is also a great vessel.
- Other ideas – greek yogurt, chopped cilantro, sliced green onions, etc.
Visual walk-through
- Place chopped cauliflower and chickpeas onto an unlined, rimmed baking sheet.
- Drizzle with oil.
- Sprinkle with spices.
- Toss to combine.
- Roast until the cauliflower is tender and the chickpeas are slightly crispy.
- Serve with pita/naan and toppings of choice and enjoy!
What to serve with roasted veggie pitas
Take a freshly baked pita or naan, spread on your sauce of choice (avocado sauce, cilantro lime sauce, or hummus), top with a generous pile of the roasted cauliflower and chickpeas, then add on your desired toppings such as pickled onions, feta, cilantro, etc. After your pitas are assembled, serve with:
- Fries or sweet potato fries or roasted potatoes
- Hummus with pita chips
- Lemon rice soup
- Greek salad
- Rice
How to store
Leftovers (sauce, pita, toppings, etc. stored separately) will last in an airtight container in the fridge for 3-5 days. I do not recommend freezing.
To reheat, bake in the oven at 350 degrees F until warm and slightly crispy.
– Jennifer
Roasted Cauliflower and Chickpea Pitas
These Roasted Cauliflower and Chickpea Pitas are a quick, plant-based meal packed with protein, fiber, warm spices, crispy roasted veggies, and a creamy avocado sauce.
Prep Time: 10 minutes
Cook Time: 45 minutes
Yield: 4 people
Equipment for this recipe
(equipment shown are affiliate links)
Ingredients
- 1 head cauliflower cut into small florets
- 1 (14 oz) can chickpeas rinsed and drained
- 3 tablespoons oil I like avocado or extra virgin olive oil
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt plus more to taste (I use an extra 1/2 teaspoon)
- ½ teaspoon pepper
- Naan or Pita plain or garlic (warmed according to package directions)
- Avocado Sauce for serving (or cilantro lime sauce)
- Pickled Onions for serving
- Crumbled Feta - optional for serving if not vegan
Instructions
- Preheat oven to 425 degrees F.
- Place cauliflower florets and chickpeas onto an unlined rimmed baking sheet.
- Drizzle with oil, sprinkle with chili powder, garam masala, onion powder, garlic powder, salt, and pepper, then toss until everything is evenly coated.
- Bake in preheated oven for 30-45 minutes, or until cauliflower is fork-tender and the chickpeas are semi-crispy.
- Spread avocado sauce onto a warmed piece of naan/pita, top with a generous scoop of the roasted cauliflower/chickpea mixture, then top with pickled onions and crumbled feta, and enjoy!
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STORING
Room Temp:N/A
Refrigerator:3-5 Days
Freezer:N/A
Reheat:Bake until re-crisped
*Storage times may vary based on temperature and conditions
Notes
Nutritional information is just for the roasted cauliflower/chickpea mixture.
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Nutrition Information
Nutrition Facts
Roasted Cauliflower and Chickpea Pitas
Amount Per Serving (1 large scoop)
Calories 306 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Trans Fat 0.04g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Sodium 649mg28%
Potassium 824mg24%
Carbohydrates 37g12%
Fiber 11g46%
Sugar 8g9%
Protein 12g24%
Vitamin A 176IU4%
Vitamin C 83mg101%
Calcium 92mg9%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
*Note: Nutrition information is estimated and varies based on products used.
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