Roasted Cauliflower Chickpea Pita with Lemon-Tahini Dressing
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Are you bored of the usual lunch that you provide to do the job every 7 days? Nicely then appear no further more mainly because this pita is the perfect factor to pack for your subsequent lunch! This pita is nutrient-packed, full of fiber and way way too delicious. The star of the demonstrate is unquestionably the cauliflower. There is something about roasted cauliflower that we just can not get adequate of! To be trustworthy, we really don’t definitely like uncooked cauliflower, but when you incorporate a little bit of oil and some spices and give that toddler a roast, OH MY, we are in foods heaven. The great factor about roasted cauliflower is that it has so a lot flavour that it is delectable 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 worth of filling for your pita. The lemon-tahini dressing is also a should for this recipe. It adds a brilliant pop of flavour from the lemon and a ideal creamy texture from the tahini.

Elements:
Pita Filling:
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1 total-wheat pita
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1 cup cauliflower florets
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1 tbsp olive oil
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Pinch of salt
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½ tsp garlic powder
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½ tsp paprika
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1-2 tbsp hummus
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1 handful of baby Spinach
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¼ cup tomato, chopped
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¼ cup cucumber, chopped
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¼ cup chickpeas
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1-2 tbsp purple onions, diced or sliced
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Parsley for garnish
Lemon-Tahini Dressing:
Strategy:
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Preheat the oven to 425 F and line a baking tray with parchment paper.
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Coat the cauliflower in olive oil, salt, garlic powder and paprika. Roast for 25-30 minutes, flipping halfway.
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Assemble the pita: commence with a layer of hummus and then load it up with spinach, roasted cauliflower, tomato, cucumber, chickpeas, onions, and parsley.
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In a small bowl whisk the tahini, lemon juice, maple syrup and salt. Include a splash of water if needed to slim it out.
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Top rated your pita with the lemon-tahini dressing.
Appreciate
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