Roasted Cauliflower and Chickpea Pitas with Tzatziki
Roasted Cauliflower and Chickpea Pitas with Tzatziki is a delightful vegetarian dish that combines the rich flavors of roasted cauliflower and crispy chickpeas, all wrapped in warm pita bread. Drizzled with creamy tzatziki made from Greek yogurt, cucumber, and garlic, this meal offers a satisfying blend of textures and tastes. Perfect for busy weeknights or impressing guests, it’s not just food; it’s an invitation to gather around the table and share wonderful moments.
- 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 of cauliflower (about 4 cups florets)
- 1 can (15 oz) low-sodium chickpeas, drained and rinsed
- 4 whole wheat pita breads
- 2 tbsp extra virgin olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup plain Greek yogurt
- 1 small cucumber, grated and excess water squeezed out
- 2 cloves fresh garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh dill (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Cut cauliflower into bite-sized florets. In a large bowl, toss cauliflower and chickpeas with olive oil, cumin, paprika, salt, and pepper until well-coated.
- Spread the mixture evenly on the prepared baking sheet and roast for 25–30 minutes until golden brown, stirring halfway through.
- While roasting, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, salt, pepper, and dill in a bowl to make tzatziki.
- Stuff roasted cauliflower and chickpeas into warmed pita breads. Drizzle generously with tzatziki sauce before serving.
Nutrition
- Serving Size: 1 pita (180g)
- Calories: 380
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 14g
- Protein: 13g
- Cholesterol: 5mg