Roasted Chickpea Cauliflower Pitas
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
These Roasted Chickpea Cauliflower Pitas are full of flavor, plant protein, and fiber. Never again will you be bored of the regular sandwich!
Course: vegetarian
Cuisine: Lunch, sandwich
Servings: 6 half pitas
Calories: 320 kcal
Author: Sarah Schlichter, MPH, RDN
  • 1 can chickpeas, roasted
  • 1 head cauliflower, cut into florets (or 1 bag frozen florets, thawed)
  • ¼ cup plain greek yogurt
  • ½ cup crumbled goat cheese
  • 1/2 red pepper, diced
  • 1/3 cup shredded carrots
  • 1 cup corn kernels (optional)
  • ¼ tsp salt
  • 1/8 tsp black pepper
  • ¼ tsp dill
  • 1/2 tsp garlic powder
  • ¼ tsp paprika
  • 3 Toufayan Bakeries Multi Grain Pitas
  • parsley, for garnish
  1. Set oven to 425. Roast chickpeas for 40-45 minutes (I season with a little salt, pepper and garlic salt).
  2. While chickpeas are roasting, chop cauliflower into smaller florets. Add chopped cauliflower, greek yogurt, cheese, diced pepper, shredded carrots, corn and spices to medium bowl.
  3. Once your chickpeas are done roasting, add them to the bowl and mix well. Spoon mixture into 6 pitas, garnish with parsley and enjoy!