Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce

Name: Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce
Cook time: 45 min
Total time: 45 min
Cuisine: American
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 syrup1 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; 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

Instructions

Cook:45min

These pitas are piled high with roasted veggies for a satisfying vegetarian dinner. Be sure to dry the chickpeas off well or they won’t crisp up in the oven.

Updated at: Mon, 09 Dec 2024 07:52:06 GMT