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.
Jump to Recipe
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.
KEEP IN TOUCH! FOR MORE INSPIRATION, TUTORIALS, AND FREE KNITTING PATTERNS, SIGN UP FOR OUR WEEKLY NEWSLETTER:
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:
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
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.
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
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!
