Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce


Active Time:

20 minutes

Total Time:

45 minutes



Nutrition Profile:


Healthy Pregnancy







- 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.

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.

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.

Nutrition Information:

Serving Size: 1 pita

Calories 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