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Vegan Roasted Cauliflower and Chickpea Pitas

Vegan Roasted Cauliflower and Chickpea Pitas- Roasted and seasoned crispy cauliflower and chickpeas stuffed inside fresh pitas with a zesty dairy-free yogurt sauce.

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Vegan Roasted Cauliflower and Chickpea Pitas

These pitas are hearty and wholesome. They’re filled with cauliflower which is low in calories and high in fiber with varying amounts of pantothenic acid and vitamins B-6, C, and K. Chickpeas provide a variety of vitamins and minerals, as well as fiber and protein.

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Vegan Roasted Cauliflower and Chickpea Pitas

Ingredients needed:

1 head of cauliflower cut into florets

1 can of chickpeas, rinse and drain

3-4 tablespoons Olive oil

1 tsp Cumin

Salt and pepper

1/4 cup chopped fresh Cilantro

Dairy-free plain, unsweetened yogurt

2 tbsp freshly squeezed lime juice

Pitas

Instructions:

Vegan Roasted Cauliflower and Chickpea Pitas

Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Arrange the cauliflower florets and chickpeas on the parchment paper. To ensure even cooking, make sure they are not overlapping. Drizzle with olive oil, sprinkle on the teaspoon of cumin and add the salt and pepper. Roast until the cauliflower and the chickpeas have browned, approximately 30 minutes.

While the cauliflower and chickpeas are cooking, make the zesty yogurt sauce. In a food processor or blender, blend the dairy-free vegan yogurt with freshly squeezed lemon juice and chopped cilantro. Season with salt and pepper.

Warm the pitas in either the microwave or oven. Stuff them, garnish with fresh cilantro leaves and serve.

Vegan Roasted Cauliflower and Chickpea Pitas

ginamichele
Roasted and seasoned crispy cauliflower and chickpeas stuffed inside fresh pitas with a zesty dairy-free yogurt sauce.
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Servings 2 servings

Ingredients
  

  • 1 cauliflower head, cut into florets
  • 1 can chickpeas, drain and rinse
  • 3-4 tbsp olive oil
  • 1 tsp cumin
  • salt and pepper to taste
  • 2 pitas

For the zesty yogurt sauce

  • 1 container dairy-free unsweetened plain yogurt
  • 2 tbsp fresh lime juice
  • 1/4 cup fresh cilantro
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper. Arrange the cauliflower florets and chickpeas on the parchment paper. To ensure even cooking, make sure they are not overlapping. Drizzle with olive oil, sprinkle on the cumin and add salt and pepper. Cook until the cauliflower and the chickpeas have browned.
  • While the cauliflower and chickpeas are cooking, make the zesty yogurt sauce. In a food processor or blender, blend the dairy-free vegan yogurt with freshly squeezed lemon juice and chopped cilantro. Season with salt and pepper.
  • Warm the pitas in either the microwave or oven. Stuff them, garnish with cilantro and serve.
Keyword Vegan
Tried this recipe?Let us know how it was!
Vegan Roasted Cauliflower and Chickpea Pitas

Looking for more easy vegan meals like this roasted cauliflower and chickpea pita recipe?

Vegan Spring Rolls with Peanut Ginger Dipping Sauce

Amazing Grilled Peach and Corn Quinoa Salad

Vegan Berry Quinoa Spinach Salad

Easy Vegan Avocado Salad with Tahini Dressing

Vegan Roasted Cauliflower and Chickpea Pitas

I love seeing your finished projects! If you enjoyed making these Vegan Spring Rolls with Peanut Ginger Dipping Sauce, or any of my other vegan recipes, I’d love to see yours on Instagram, just tag me @ginamicheleblog. Happy cooking!

Vegan Roasted Cauliflower and Chickpea Pitas

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