April 21, 2017
Crunchy, creamy, and oh so good! These roasted chickpea cauliflower pitas are just what you need to get you through the day. Recipe courtesy of bucketlisttummy.com
1 can chickpeas, roasted
1 head cauliflower, cut into florets (or 1 bag frozen florets, thawed)
1/4 cup plain greek yogurt
1/2 cup crumbled goat cheese
1/2 red pepper, diced
1/3 cup shredded carrots
1 cup corn kernels (optional)
1/4 tsp salt
1/8 tsp black pepper
1/4 tsp dill
1/2 tsp garlic powder
1/4 tsp paprika
3 Toufayan Bakeries Multi Grain Pitas
Parsley, for garnish (optional)
Preheat oven to 425.
Roast chickpeas for 40-45 minutes (season with a little salt, pepper and garlic salt).
While chickpeas are roasting, chop cauliflower into smaller florets.
Add chopped cauliflower, greek yogurt, cheese, diced pepper, shredded carrots, corn and spices to medium bowl.
Once your chickpeas are done roasting, add them to the bowl and mix well.
Spoon mixture into 6 pitas, garnish with parsley and enjoy!
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