Healthy Recipes Ingredients Healthy Vegetable Recipes Healthy Cauliflower Recipes Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce 5.0 (4) 3 Reviews Inspired by a trend made popular by Catherine Perez (@plantbasedrd), these pitas are piled high with roasted veggies for a satisfying vegetarian dinner. Be sure to dry the chickpeas well or they won’t crisp up in the oven. Wet chickpeas will also create steam that may prevent the cauliflower from getting nicely browned. Bibb lettuce works well with these pitas, but a handful of arugula leaves would be just as nice. If you have it, a garam masala or shawarma spice blend can be used in place of the spices. By Nicole Hopper Nicole Hopper Nicole Hopper is a recipe tester and developer based in Birmingham, Alabama. EatingWell's Editorial Guidelines Published on March 22, 2024 Tested by Jasmine Smith Tested by Jasmine Smith Jasmine Smith has a blends of academic training in Culinary Nutrition and Food Science with hands-on experience while working in restaurants and volunteering at food-driven events. Jasmine continues to share her knowledge on wholesome eating with approachable cooking skills she acquired while working in the restaurant industry. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Active Time: 20 mins Total Time: 45 mins Servings: 4 Nutrition Profile: Nut-Free Healthy Pregnancy Soy-Free High-Fiber Vegetarian High-Protein Egg-Free Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines Ingredients 1/2 cup thinly sliced red onion 1/2 cup cider vinegar 1/4 cup water plus 3-5 tablespoons, divided 2 teaspoons pure maple syrup 1 1/4 teaspoons salt, divided 1 medium head cauliflower (2 1/4 lbs.), broken into bite-size florets (about 8 cups) 1 (15-oz.) can no-salt-added chickpeas, rinsed and patted dry 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon garlic powder 1/2 teaspoon ground turmeric 1/2 cup whole-milk plain strained (Greek-style) yogurt 1/2 cup packed tender herbs, such as dill, mint or parsley, plus more for garnish 1/3 cup julienned sun-dried tomatoes with herbs, drained 3 tablespoons tahini 2 tablespoons lemon juice 1 tablespoon harissa paste 4 (6-inch) whole-wheat pita rounds 8 leaves bibb lettuce Directions Preheat oven to 450°F. Place onion in a medium heatproof bowl. Combine vinegar, 1/4 cup water, maple syrup and 1/2 teaspoon salt in a small saucepan; bring to a simmer over medium-high heat, stirring occasionally. Pour over the onion; set aside to pickle for 30 to 60 minutes, stirring occasionally. Meanwhile, toss cauliflower, chickpeas, oil, cumin, coriander, garlic powder, turmeric and 1/2 teaspoon salt together on a large rimmed baking sheet; spread in an even layer. Roast, stirring once, until the cauliflower is tender and golden brown, about 30 minutes. Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines Combine yogurt, herbs, sun-dried tomatoes, tahini, lemon juice, harissa and the remaining 1/4 teaspoon salt in a food processor or blender; process until smooth, about 1 minute, scraping down the sides as needed. With the motor running, drizzle in the remaining 3 to 5 tablespoons water until the desired consistency is reached. Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines Drizzle 1/2 cup of the yogurt mixture over the roasted cauliflower and chickpeas; toss to coat evenly. To assemble, spread the remaining 1/2 cup yogurt mixture over pitas. Top with lettuce leaves. Spoon the cauliflower mixture over the lettuce (about 1 1/2 cups each). Drain the onions; divide among the pitas. Garnish with additional torn herbs, if desired. Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines Nutrition Information Serving Size: 1 pitaCalories 521, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 67g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 13g, Sodium 770mg, Potassium 1,132mg EatingWell.com, March 2024 Rate It Print