Cauliflower Chickpea Pitas

Servings

4

Total time

45 min

Prep

10 min

Cook

35 min

Difficulty

medium

Ingredients

• 1.5 Pound Cauliflower florets - 1 1/2 (pounds), Use florets for roasting.
• 2 Can Canned chickpeas - 2 (15-ounce cans), Drain, rinse, and pat very dry before roasting.
• 1 Count Red onion - 1 (medium), Slice into 1/2-inch wedges.
• 3 Tablespoon Extra-virgin olive oil - 3 (tablespoons)
• 2 Tablespoon Za'atar seasoning - 2 (tablespoons)
• 1 Teaspoon Kosher salt - 1 (teaspoon)
• 0.5 Teaspoon Ground black pepper - 1/2 (teaspoon)
• 4 Each Whole wheat pita bread - 4 (6-inch pitas), Use 6-inch pitas.
• 1 Cup Hummus - 1 (cup)
• 1 Count Lemon - 1 (medium), Halve, then squeeze juice over the pita fillings.

Instructions

1. Prep vegetables and chickpeas

   1. *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*.

2. Season on the sheet pan

   2. 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*.

3. Roast the filling

   3. 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*.

4. Warm the pitas

   4. 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*.

5. Assemble and serve

   5. Spread *hummus* inside the warm pitas, fill with the *cauliflower-chickpea mixture*, squeeze *lemon juice* over the fillings, and serve *warm*.