Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing

Are you bored of the typical lunch that you convey to get the job done each individual 7 days? Nicely then seem no further since this pita is the excellent issue to pack for your following lunch! This pita is nutrient-packed, complete of fiber and way also delicious. The star of the exhibit is absolutely the cauliflower. There is anything about roasted cauliflower that we just can’t get sufficient of! To be trustworthy, we you should not definitely like raw cauliflower, but when you add a bit of oil and some spices and give that toddler a roast, OH MY, we are in food stuff heaven. The excellent matter about roasted cauliflower is that it has so considerably flavour that it is tasty eaten warm OR cold. So you can food prep a head of cauliflower at the commencing of the 7 days, and have a week’s truly worth of filling for your pita. The lemon-tahini dressing is also a should for this recipe. It provides a shiny pop of flavour from the lemon and a fantastic creamy texture from the tahini.

Components:

Pita Filling:

• 1 full-wheat pita

• 1 cup cauliflower florets

• 1 tbsp olive oil

• Pinch of salt

• ½ tsp garlic powder

• ½ tsp paprika

• 1-2 tbsp hummus

• 1 handful of baby Spinach

• ¼ cup tomato, chopped

• ¼ cup cucumber, chopped

• ¼ cup chickpeas

• 1-2 tbsp purple onions, diced or sliced

• Parsley for garnish

Lemon-Tahini Dressing:

Process:

1. Preheat the oven to 425 F and line a baking tray with parchment paper.

2. Coat the cauliflower in olive oil, salt, garlic powder and paprika. Roast for 25-30 minutes, flipping halfway.

3. Assemble the pita: commence with a layer of hummus and then load it up with spinach, roasted cauliflower, tomato, cucumber, chickpeas, onions, and parsley.

4. In a small bowl whisk the tahini, lemon juice, maple syrup and salt. Incorporate a splash of water if needed to thin it out.

5. Prime your pita with the lemon-tahini dressing.

Delight in