These Veggie Pitas feature spicy roasted cauliflower and chickpeas layered on top of a whole wheat pita smothered with a creamy avocado dip. Top the pitas with a dollop of Greek yogurt and a sprinkle flax seeds for a simple, yet nutritious, meal.
Total Time: 40 mins • Makes: 8 pitas
INGREDIENTS
- 8 small whole wheat pitas
For the Avocado Spread
- 2 ripe avocados
- 1–2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 1 cup fresh parsley (or cilantro)
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 teaspoon ground cumin
- Juice of one lime
- 1-2 tablespoons water (if needed to thin dip)
For the Roasted Veggies
- 2 heads cauliflower, cut into small florets
- 2 (14-ounce) cans chickpeas, rinsed and drained
- 1–2 teaspoons chili powder
- 1–2 teaspoons garam masala (or curry powder)
- cayenne pepper, optional
- 1-2 tablespoons extra-virgin olive oil
- salt and pepper, to taste
For the Topping
- Greek yogurt
- Flax seeds
DIRECTIONS
- Preheat the oven to 425°F. Gently pat the cauliflower florets and chickpeas with paper towels to dry. Arrange in a single layer on a large baking sheet. Drizzle with olive oil, sprinkle with spices, and toss to coat. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes until vegetables are golden brown.
- Add the avocado dip ingredients to a food processor and blend until smooth. Set aside.
- Heat pitas in oven to warm, if desired. Spread each pita with a spoonful of avocado dip and top with roasted cauliflower and chickpeas. Top with a dollop of Greek yogurt, and a sprinkle of flax seeds.
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