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