Roasted Cauliflower and Chickpea Pitas with Tahini
Roasted Cauliflower and Chickpea Pitas with Tahini is a flavorful, nutritious dish that combines tender roasted cauliflower and crispy chickpeas, all enveloped in warm pita bread. Drizzled with creamy tahini sauce, this recipe offers a delightful mix of textures and tastes, making it perfect for lunch or a cozy dinner. Easy to prepare and visually appealing, these pitas are sure to impress family and friends alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 1 medium head cauliflower (about 600g), cut into florets
- 1 can (15 oz or 425g) chickpeas, rinsed and drained
- 3 tbsp tahini
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- 4 whole wheat pita breads, warmed
- Juice of 1 lemon
Instructions
- Preheat your oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets and chickpeas with olive oil, cumin, paprika, salt, and pepper until evenly coated.
- Spread the mixture on a parchment-lined baking sheet, ensuring they’re spaced apart. Roast for 25-30 minutes until golden brown.
- While roasting, combine tahini with lemon juice, water (to thin), garlic powder, salt, and pepper in another bowl until smooth.
- Warm pita breads in the oven during the last five minutes of roasting time.
- Once roasted, fill each pita with cauliflower and chickpeas; drizzle generously with tahini sauce before serving.
Nutrition
- Serving Size: 1 pita (150g)
- Calories: 370
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg