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Cauliflower Chickpea Pitas
1h$18.58

Cauliflower Chickpea Pitas

Roasted cauliflower florets and canned chickpeas tucked into warm whole wheat pita with hummus. Red onion and za'atar make the filling savory, hearty, and weeknight-friendly.

  • chickpeas
  • one-pan
  • pita
  • plant-based
  • sheet-pan
  • vegan
  • Vegetarian
  • weeknight
Bundle it with similar meals
20 min prep40 min cook4 servingsmedium

Shopping options

Check ingredients to include themPackage used · most used first

Cauliflower florets · 1.5 Pound

Kroger® Cauliflower Florets Bag BIG DEAL!

100%

In recipe$6.00
To buy$6.00
Details
Kroger · 24 oz$6.00 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Red onion · 1 Count

Jumbo Red Onions

100%

In recipe$0.75
To buy$0.75
Details
Fresh Onions · 1 lb$1.49 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Lemon · 1 Count

Fresh Organic Lemon - Each

100%

In recipe$1.19
To buy$1.19
Details
Fresh Citrus · 1 each$1.19 per packageBuy 1Package use: 100%Product matchEstimated at KROGER

Canned chickpeas · 2 Can

Goya® Canned Chick Peas

100%

In recipe$3.18
To buy$3.18
Details
GOYA · 15.5 oz$1.59 per packageBuy 2Package use: 100%Product matchEstimated at KROGER

Whole wheat pita bread · 4 Each

Toufayan® Whole Wheat Pita Loaves 6 Count

Sale

67%

In recipe$1.66
To buy$2.49
Details
Toufayan · 12 oz$2.99
Sale
$2.49 per packageBuy 1Package use: 67%Product matchEstimated at KROGER

Hummus · 1 Cup

Sabra® Classic Hummus

52%

In recipe$4.16
To buy$7.98
Details
Sabra · 8 oz$3.99 per packageBuy 2Package use: 52%Product matchEstimated at KROGER

Za'atar seasoning · 2 Tablespoon

Private Selection® Middle Eastern Inspired Za'Atar Blend Shaker

Sale

22%

In recipe$1.05
To buy$4.89
Details
Private Selection · 1.86 oz$6.99
Sale
$4.89 per packageBuy 1Package use: 22%Product matchEstimated at KROGER

Extra-virgin olive oil · 3 Tablespoon

Pompeian Smooth Extra Virgin Olive Oil - 32 fl oz

Sale

5%

In recipe$0.59
To buy$12.49
Details
Pompeian · 32 fl oz$14.99
Sale
$12.49 per packageBuy 1Package use: 5%Product matchEstimated at KROGER

Ground black pepper · 0.5 Teaspoon

McCormick Pure Ground Black Pepper

Sale

3%

In recipe$0.08
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 3%Product matchEstimated at KROGER
Common ingredient

Kosher salt · 1 Teaspoon

Diamond Crystal Salt Co. Kosher Salt Flakes

1%

In recipe$0.04
To buy$5.99
Details
Diamond Crystal · 16 oz$5.99 per packageBuy 1Package use: 1%Product matchEstimated at KROGER
Common ingredient

Cost Summary

Availability unavailable
$18.58

· only what you use

$4.65

per serving · 4 servings

You pay at checkout$38.97
48% used in this recipe$20.39 unused

All ingredients selected

Checkout$47.91
Recipe portion$18.70

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • cauliflower florets-1 1/2 lb
  • canned chickpeas-2 cans
  • red onion-1 medium
  • hummus-1 cup
  • extra-virgin olive oil-3 tablespoons
  • za'atar seasoning-2 tablespoons
  • kosher salt-1 teaspoon
  • whole wheat pita bread-4 each
  • ground black pepper-1/2 teaspoon
  • lemon-1 medium
1
Prep vegetables and chickpeas
Oven
Cutting Board
Colander
Can opener
Chef's knife

Preheat the oven to 425°F with racks in the upper and lower thirds. Line two 18-by-13-inch rimmed sheet pans with parchment rated for that temperature. Cut cauliflower into roughly 1-inch florets and onion into 1/2-inch wedges. Rinse, drain and thoroughly dry the chickpeas; halve the lemon.

Keep fingers clear of the knife blade while slicing the onion and halving the lemon.

Pat the chickpeas dry before roasting to reduce oil splatter.

1 Count red onion
1 1/2 pounds cauliflower
2 cans chickpeas
1 Count lemon
2
Season on two sheet pans
Spatula
Measuring Spoons
Rimmed sheet pan

Divide the cauliflower, chickpeas, onion, oil, za’atar, salt and pepper evenly between the pans. Toss until coated and spread in a single layer.

1 1/2 pounds cauliflower
2 cans chickpeas
1 Count red onion
3 tablespoons olive oil
2 tablespoons za'atar seasoning
1 teaspoon Kosher Salt
1/2 teaspoon Ground Black Pepper
3
Roast the filling
Oven
Spatula
Rimmed sheet pan
Oven mitts

Roast for 20 minutes, stir and swap racks, then roast for 10–15 minutes more, until the cauliflower is fully tender with browned edges and the chickpeas are lightly crisp. Use oven mitts to handle the pans.

Use oven mitts when handling the hot sheet pan.

4
Warm the pitas
Oven
Rimmed sheet pan
Oven mitts

Transfer the filling to a heatproof 4-quart bowl and cover. Arrange the pitas in a single layer on the emptied pans and warm for 2–3 minutes until pliable, following package directions if different. Watch closely so they do not dry out.

Keep the hot sheet pan on a heatproof surface when it comes out of the oven.

4 Each pita bread
5
Assemble and serve
Spatula

Spread hummus inside the warm pita pockets and add filling without overstuffing. Divide everything evenly among the servings, with extra filling and hummus alongside. Squeeze lemon over the portions and serve warm.

Let the filling cool briefly before eating to avoid burns.

1 cup hummus
4 Each pita bread
1 medium lemon
6

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