Recipe

Cauliflower and Chickpea Wraps

By: 

Co+op

Recipe Information

Total Time: 

35 minutes; 10 minutes active

Servings: 

6

If you’ve ever had shawarma, this may taste familiar to you. Instead of meat, this dish relies on cauliflower and chickpeas. The spice combination makes every bite exciting. Stuff the filling into a pita with a dollop of yogurt and some juicy tomatoes and enjoy!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, chopped
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 2 tablespoons fresh lemon juice
  • Red pepper flakes, to taste
  • 4 cups cauliflower, cut into large florets
  • 1 large red onion, slivered
  • 1 15-ounce cooked chickpeas, drained
  • 2 tablespoons fresh parsley, chopped
  • 6 pitas
  • 1 large tomato, chopped
  • 1 cup plain Greek yogurt 

Preparation

  1. Preheat the oven to 400 F. In a cup, combine the olive oil, garlic, salt, pepper, cumin, paprika, turmeric and lemon juice. Stir to mix and add a pinch or two of red pepper flakes if you like a little heat.
  2. Spread the cauliflower, onion and chickpeas on a sheet pan and drizzle with the spice mixture. Toss to coat.
  3. Roast for 25 minutes, until the cauliflower is tender and the chickpeas are slightly crisped.
  4. Sprinkle with parsley. Serve in a large bowl to stuff into warm pitas and top with tomatoes and yogurt.

Serving Suggestions

Serve these wraps with a Middle Eastern Cucumber and Tomato Salad, or a platter of olives, radishes and cucumber slices.

Nutritional Information

320 calories, 6 g. fat, 0 mg. cholesterol, 860mg. sodium, 54 g. carbohydrate, 9 g. fiber, 15 g. protein

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