Roasted Cauliflower Chickpea Wraps
The ultimate comfort food, Roasted Cauliflower Chickpea Wraps are a delicious blend of flavors and textures. Crispy roasted cauliflower and chickpeas wrapped in soft pita bread will satisfy your cravings. Perfect for a quick weeknight dinner or a delightful lunch, these wraps are easy to make and sure to impress!
Equipment
- Wooden Spoon
- Frying Pan
- Chef's Knife
- Baking Sheet
- Oven
Ingredients
- 1 medium head Cauliflower cut into florets
- 15 oz Chickpeas rinsed and drained
- 2 tablespoons Olive oil
- 3 tablespoons Harissa paste *I like Mina and Zwita brands
- to taste Kosher salt
- to taste Black pepper
- 1 cup Feta cheese
- 1/4 cup Plain Greek yogurt
- 2 tablespoons Lemon juice
- 2 teaspoons Olive oil
- to taste Kosher salt
- to taste Black pepper
- 4 Pita or naan breads
- Shredded Romaine lettuce
- Chopped cucumbers
- Pickled red onions
- Tahini dressing
- Chopped parsley
Instructions
- Preheat your oven to 400 degrees F.
- Line a large baking sheet with parchment paper or aluminum foil.
- Spread the cauliflower florets and chickpeas on the prepared pan. Drizzle with olive oil and toss until well coated.
- Top with Harissa paste and toss until all ingredients are well coated. Season with Kosher salt and black pepper to taste.
- Roast in the preheated oven for 25 to 30 minutes, tossing halfway through, until the cauliflower is tender and the chickpeas are crispy.
- In a medium bowl, stir together the feta cheese, Greek yogurt, lemon juice, olive oil, salt, and pepper to make the feta yogurt spread.
- Spread each pita or naan bread evenly with the feta yogurt spread.
- Top with roasted cauliflower and chickpeas, Romaine lettuce, chopped cucumbers, and pickled red onions.
- Drizzle with tahini dressing and garnish with chopped parsley. Serve immediately.
Notes
- Tip 1: Every Harissa paste has a different level of spiciness, so taste before using. Adjust the amount based on your preference.