New!
Spiced cauliflower & crispy chickpea pita
658 kcal per person
21g Protein
55g Carbs
39g Fat
22g Fiber
Ingredients
- 3 ounces chickpeas (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- ½ teaspoon ground cumin (1 g)
- ½ teaspoon paprika (ground spice) (1 g)
- 4 ounces cauliflower florets (112 g)
- ½ tablespoon Sriracha sauce (8 ml)
- 1 pita, whole wheat
- ¼ red onion
- ¼ cucumber
- ½ avocado
- 2 tablespoons yogurt, nonfat (30 ml)
- 1 squeeze lemon juice (5 ml)
Preparing this recipe
- Preheat the oven to 400°F (200°C).
- Rinse and drain the chickpeas, then pat them dry with a clean towel. Toss with half of the oil, cumin, paprika, salt and pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway through, until golden and crispy.
- Toss the cauliflower florets with the remaining oil, Sriracha, salt and pepper. Spread on a second baking sheet (or push the chickpeas to one side and add the cauliflower) and roast for 20 minutes, until tender and caramelized.
- Warm the pita in the oven or in a dry skillet.
- Thinly slice the red onion into half moons. Slice the cucumber and avocado. In a small bowl, mix the yogurt with lemon juice, salt and pepper.
- Cut the pita open and spread the inside with the yogurt-lemon sauce. Fill with cauliflower, chickpeas, onion, cucumber and avocado. Serve right away.
Requisites:
- Baking sheet lined with parchment paper
Tip van FitChef
1. Not a fan of Sriracha? Swap it for smoked paprika or a pinch of red pepper flakes for a milder kick.
2. Stir some grated cucumber into the yogurt for a quick tzatziki-style sauce.
3. Don’t worry if the ingredient list looks long. Most of the spices are pantry staples you probably already have on hand.
