Roasted Cauliflower and Chickpea Pita
Spice up your sandwich game
For Garlic-Dill Yogurt Sauce:
¾ cup FAGE Total 5%, FAGE Total 2%, or FAGE Total 0%
2 tbsp olive oil
2 tbsp fresh lemon juice
2 tbsp fresh chopped dill
2 garlic cloves, finely minced
½ tsp fine sea salt
1 head cauliflower, broken into florets
3 tbsp preferred vegetable oil, divided
1½ tsp ground turmeric
1 tsp ground cumin
1¾ tsp fine sea salt, divided
1 (15oz) can chickpeas, rinsed and drained
½ tsp paprika
4 large pitas
2 cups arugula
1 cup quartered grape or cherry tomatoes
- Preheat oven to 425℉.
- Sauce: In a medium bowl whisk to combine FAGE Total, oil, lemon juice, dill, garlic and salt. Cover and chill until ready to serve.
- Filling: In a large bowl toss cauliflower with 2 tablespoons oil, turmeric, cumin, and 1 teaspoon salt. Spread out in a single layer on large rimmed baking sheet. On a separate baking sheet spread out chickpeas and toss with remaining tablespoon of oil, ¾ teaspoon salt, and paprika. Place both pans in the oven and roast until cauliflower and chickpeas are browned and crisp, 15-20 minutes. Keep warm.
- To Serve: Wrap pitas in foil and heat in the warm oven until soft and pliable, about 10 minutes. Fill pitas with cauliflower and chickpeas, top with arugula and tomatoes, and drizzle with yogurt sauce. Serve immediately.
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