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.
Servings: 4 people
Calories: 306kcal
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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Notes
Nutritional information is just for the roasted cauliflower/chickpea mixture.
Nutrition
Serving: 1large scoop | Calories: 306kcal | Carbohydrates: 37g | Protein: 12g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Sodium: 649mg | Potassium: 824mg | Fiber: 11g | Sugar: 8g | Vitamin A: 176IU | Vitamin C: 83mg | Calcium: 92mg | Iron: 4mg
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