Description
Experience a burst of Mediterranean flavors with these hearty roasted cauliflower and chickpea pitas, topped with creamy tzatziki. Perfect for gatherings or a quick weeknight meal.
Ingredients
Scale
- 1 head cauliflower, cut into bite-sized florets
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp cumin
- Salt and pepper to taste
- 4 pita breads
- 1 cup full-fat Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 2 tbsp fresh dill, chopped
Instructions
- Preheat your oven to 400°F (200°C).
- Toss cauliflower florets and chickpeas in olive oil, paprika, cumin, salt, and pepper.
- Spread on a baking sheet lined with parchment paper.
- Roast for about 25–30 minutes until golden brown and crispy, stirring halfway through.
- In a bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper.
- Mix well until smooth.
- Fill each pita pocket with a generous amount of roasted cauliflower and chickpeas.
- Drizzle or spoon on the tzatziki sauce before serving.
Nutrition
- Serving Size: 1 filled pita (approximately 180g)
- Calories: 360
- Sugar: 5g
- Sodium: 245mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 5mg
Keywords: - For added flavor, consider sprinkling feta cheese on top after assembling your pitas. - You can substitute chickpeas with black beans for a different twist.