Description
For the Quick Pickled Onions:
1/2 medium red onion, thinly sliced
1 clove garlic, grated
Zest and juice of 1/2 a lime
1 tbsp apple cider vinegar
1 tsp maple syrup (optional)
1/4 cup cilantro, minced
Kosher salt
For the Roasted Cauliflower and Chickpeas:
1 small head cauliflower, cut into 1-inch pieces
1, 15 oz can chickpeas, drained and rinsed
2 tsp garlic powder
1 tsp ground coriander
1 tsp onion powder
1 tsp dry thyme
Avocado oil for roasting
For the Chipotle Yogurt Sauce:
1–2 chipotle peppers from a can of chipotle peppers in adobo sauce
1/2 cup unsweetened plant-based yogurt
2 tbsp vegan mayo (or more yogurt)
Juice and zest of 1/2 a lime
2 tsp maple syrup (or any sweetener you like)
1 clove garlic, grated
1/4 cup cilantro, minced
Water, only if needed
For Assembly:
3-4 pitas, lettuce
Ingredients
Prep the onions: In a bowl, mix red onion slices, grated garlic, lime zest and juice, apple cider vinegar, maple syrup, minced cilantro, and a pinch of kosher salt. Refrigerate while preparing the rest.
Roast the chickpeas: Pat chickpeas dry and toss with oil and salt on a baking tray. Roast at 425F for 20 minutes. Cool slightly, season with garlic powder and coriander, and return to the oven until crispy.
Roast the cauliflower: Toss cauliflower florets with seasonings and oil. Spread on a tray and bake until browned, about 30-35 minutes.
Prepare the sauce: Blend or whisk sauce ingredients until smooth. Adjust thickness with water if needed.
Combine: Mix roasted chickpeas and cauliflower with chipotle sauce.
Assemble the wraps: Warm pitas, spread with sauce, add lettuce, chickpea mixture, and pickled onions. Wrap and enjoy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes