45m$18.39Cauliflower 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.
- Energy
- 666 calories per serving
- Protein
- 24.9 g per serving
- Carbs
- 87.7 g per serving
- Fat
- 25.5 g per serving
- Sodium
- 1788 mg per serving
Shopping options
Ground black pepper
0.5 Teaspoon
McCormick Pure Ground Black Pepper
1%
Za'atar seasoning
2 Tablespoon
Private Selection® Middle Eastern Inspired Za'Atar Blend Shaker
22%
Extra-virgin olive oil
3 Tablespoon
Kroger® Extra Virgin Olive Oil
9%
Cauliflower florets
1.5 Pound
Kroger® Cauliflower Florets Bag BIG DEAL!
100%
Lemon
1 Count
Kroger® Fresh Lemons Bag
6%
Hummus
1 Cup
Sabra® Classic Hummus
52%
Kosher salt
1 Teaspoon
Kroger® Coarse Kosher Salt
0%
Whole wheat pita bread
4 Each
Toufayan® Whole Wheat Pita Loaves 6 Count
67%
Red onion
1 Count
Jumbo Red Onions
100%
Canned chickpeas
2 Can
Goya® Canned Chick Peas
100%
Cost Summary
· only what you use
per serving · 4 servings
All ingredients selected
2 common items not selected — staples start unchecked; select them above to include them.
Cook this recipe
- cauliflower florets-1.5 lb
- canned chickpeas-2 cans
- red onion-1 medium
- hummus-1 cup
- extra-virgin olive oil-3 tbsp
- za'atar seasoning-2 tbsp
- kosher salt-1 tsp
- whole wheat pita bread-4 each
- ground black pepper-0.5 tsp
- lemon-1 medium
Preheat the oven to 425°F. Slice the red onion into 1/2-inch wedges, drain and rinse the canned chickpeas, pat them very dry, and 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.
On one rimmed sheet pan, toss the cauliflower florets, chickpeas, and red onion with olive oil, za'atar, salt, and pepper; spread into a single even layer.
Roast for 20 minutes, stir on the pan, then roast 10 to 15 minutes more until the cauliflower is tender with browned edges and the chickpeas are lightly crisp.
Use oven mitts when handling the hot sheet pan.
Gather the roasted mixture to the center of the same pan, lay the whole wheat pitas over it, and return to the oven for 2 to 3 minutes until the pitas are warm and pliable.
Keep the hot sheet pan on a heatproof surface when it comes out of the oven.
Spread hummus inside the warm pitas, fill with the cauliflower-chickpea mixture, squeeze lemon juice over the fillings, and serve warm.
Let the filling cool briefly before eating to avoid burns.
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