Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato S

• servings: 4 servings
• total time: 45 minutes

Ingredients

1/2 cup thinly sliced red onion

1/2 cup cider vinegar

1/4 cup water plus 3-5 tablespoons, divided

2 teaspoons pure maple syrup

2 teaspoons pure maple syrup 1 1/4 teaspoons salt, divided

1 medium head cauliflower (2¼ lbs.), broken into bite-size florets (about 8 cups)

1 (15-oz.) can no-salt-added chickpeas, rinsed and patted dry3 tablespoons extra-virgin olive oil

3 tablespoons extra-virgin olive oil

1 1/2 teaspoons ground cumin

1 teaspoon ground coriander

1/2 teaspoon garlic powder

1/2 teaspoon ground turmeric

1/2 cup whole-milk plain strained (Greek-style) yogurt

1/2 cup packed tender herbs, such as dill, mint or parsley, plus more for garnish

1/3 cup julienned sun-dried tomatoes with herbs, drained

3 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon harissa paste

4 (6-inch) whole-wheat pita rounds

8 leaves bibb lettuce

Directions

Preheat oven to 450°F. Place onion in a medium heatproof bowl. Combine vinegar, 1/4 cup water, maple syrup and 1/2 teaspoon salt in a small saucepan; bring to a simmer over medium-high heat, stirring occasionally. Pour over the onion; set aside to pickle for 30 to 60 minutes, stirring occasionally.

Meanwhile, toss cauliflower, chickpeas, oil, cumin, coriander, garlic powder, turmeric and 1/2 teaspoon salt together on a large rimmed baking sheet; spread in an even layer. Roast, stirring once, until the cauliflower is tender and golden brown, about 30 minutes.

Combine yogurt, herbs, sun-dried tomatoes, tahini, lemon juice, harissa and the remaining 1/4 teaspoon salt in a food processor or blender; process until smooth, about 1 minute, scraping down the sides as needed. With the motor running, drizzle in the remaining 3 to 5 tablespoons water until the desired consistency is reached.

Drizzle 1/2 cup of the yogurt mixture over the roasted cauliflower and chickpeas; toss to coat evenly.

To assemble, spread the remaining 1/2 cup yogurt mixture over pitas. Top with lettuce leaves. Spoon the cauliflower mixture over the lettuce (about 1 1/2 cups each). Drain the onions; divide among the pitas. Garnish with additional torn herbs, if desired.

Nutrition

• Calories: 475 kcal
• Total Fat: 21 g
• Saturated Fat: 3 g
• Unsaturated Fat: 17 g
• Trans Fat: 0 g
• Cholesterol: 4 mg
• Sodium: 942 mg
• Total Carbohydrate: 60 g
• Dietary Fiber: 12 g
• Total Sugars: 13 g
• Protein: 17 g