Roasted Cauliflower and Chickpea Pitas with Avocado Sauce

Made in less than 30 minutes, these super easy and healthy roasted cauliflower and chickpea pitas make the perfect protein-packed vegetarian dinner. It works great without the yogurt too if you want to keep things vegan! Definitely one of our favorite meals!

Ingredients (serves 2)

4-6 pita bread, depending on their size

For the roasted cauliflower and chickpea mix

3 cups small cauliflower florets
1.5 cup cooked chickpeas (1/2 cup dried, soaked and cooked or 1 can)
1/2 tsp chili powder, or more to taste
1 tbsp garam masala or curry powder
Black pepper and sea salt to taste
1-2 tbsp extra-virgin olive oil or melted refined coconut oil)

For the avocado sauce

1 avocado
1/2 lime or lemon or 2 tablespoons
2 tbsps extra-virgin olive oil
sea salt to taste
black pepper to taste
1 tsp ground cumin seeds
1 clove garlic
1 cup fresh parsley
3/4 cup plain unsweetened yogurt (optional)

Directions

For the roasted cauliflower and chickpea topping

1. Preheat oven to 400°F or 200°
2. Pat the chickpeas and cauliflower dry with paper towel. Combine them on a baking sheet together with the herbs. Drizzle with oil and toss to coat. Roast for about 10-15 minutes, toss and roast for 15-20 minutes more or until golden brown.

Meanwhile

1. Blend all avocado sauce ingredients until a smooth sauce. This sauce works great without the yogurt too, so if you ar vegan or have vegan or dairy-free dinner guest serve yogurt on the side.
2. When the chickpea and cauliflower mix is almost ready, heat pita bread in a dry pan or use your oven or toaster.
3. Top pita bread (or slice it open and fill it up, your choice) with avocado sauce, roasted chickpea-cauliflower mix, and a drizzle of yogurt.

Enjoy!

ALL CONTENT IS MINE AND ORIGINAL!
PICTURE(s) TAKEN WITH FUJI X-M1 AND OUKITEL PHONE C5 PRO

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