Roasted Cauliflower and Chickpea Pitas
These Roasted Cauliflower and Chickpea Pitas are a quick, plant-based meal packed with protein, fiber, warm spices, crispy roasted veggies, and a creamy avocado sauce.
- 1 head cauliflower (cut into small florets)
- 1 (14 oz) can chickpeas (rinsed and drained)
- 3 tablespoons oil (I like avocado or extra virgin olive oil)
- 1 teaspoon chili powder
- 1 teaspoon garam masala
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt (plus more to taste (I use an extra 1/2 teaspoon))
- 1/2 teaspoon pepper
- Naan or Pita (plain or garlic (warmed according to package directions))
- Avocado Sauce (for serving (or cilantro lime sauce))
- Pickled Onions (for serving)
- Crumbled Feta - optional for serving if not vegan
- Preheat oven to 425 degrees F.
- Place cauliflower florets and chickpeas onto an unlined rimmed baking sheet.
- Drizzle with oil, sprinkle with chili powder, garam masala, onion powder, garlic powder, salt, and pepper, then toss until everything is evenly coated.
- Bake in preheated oven for 30-45 minutes, or until cauliflower is fork-tender and the chickpeas are semi-crispy.
- Spread avocado sauce onto a warmed piece of naan/pita, top with a generous scoop of the roasted cauliflower/chickpea mixture, then top with pickled onions and crumbled feta, and enjoy!
Why you’ll love these
Nutrient dense. Packed with protein and fiber, this vegan dinner is satisfying and delicious!
Quick and easy. Toss cauliflower and chickpeas with some oil and spices, roast until tender, then serve and enjoy! It doesn’t get easier than that.
Customizable. Play around with different seasonings, add in sweet potato, and/or serve it over rice to create a whole new dish!
Roasted Veggies
Cauliflower – you’ll need 1 head of cauliflower (they are typically about 2 pounds) or 2 (12 oz) bags cauliflower florets. Looking to add more veggies? Try red onion (diced into chunks) and/or peeled and cubed sweet potatoes. You’ll need additional spices if you’re adding additional vegetables.
Chickpeas – aka garbanzos. You’ll need 1 (15.5 oz) can, drained and rinsed.
Oil – avocado oil, canola oil, extra virgin olive oil, etc. will all work.
Spices: Chili Powder, Garam Masala, Onion Powder, Garlic Powder, Salt, and Pepper – feel free to omit the chili powder and/or garam masala for a more simple flavor, but I absolutely LOVE the Indian inspired flavor that the garam masala gives.
Pitas/Naan
Avocado Sauce – cilantro lime sauce (if you don’t care about this being vegan) or hummus would also make a great base!
Pickled Onions – store-bought pickled onions will work as well or feel free to omit.
Feta – omit, if vegan. If not, crumbled feta or a block of feta will both work.
Bread: Pita/Naan – I absolutely LOVE the Specially Selected Naan (mini or regular, garlic or plain). Simply bake as directed on the package and pile on the sauce, roasted veggies/chickpeas and other toppings! Your favorite store-bought pita is also a great vessel.
Other ideas – greek yogurt, chopped cilantro, sliced green onions, etc.
Visual walk-through
Place chopped cauliflower and chickpeas onto an unlined, rimmed baking sheet.
Drizzle with oil.
Sprinkle with spices.
Toss to combine.
Roast until the cauliflower is tender and the chickpeas are slightly crispy.
Serve with pita/naan and toppings of choice and enjoy!
What to serve with roasted veggie pitas
Hummus with pita chips
Rice
How to store
Leftovers (sauce, pita, toppings, etc. stored separately) will last in an airtight container in the fridge for 3-5 days. I do not recommend freezing.
To reheat, bake in the oven at 350 degrees F until warm and slightly crispy.
