![the ingredients to make Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce](https://www.eatingwell.com/thmb/yKt0f8RkHNqEVGl6F28ooYLTLhc=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/EWL-Roasted-Chickpea-Cauliflower-Pitas-with-Sundried-Tomato-Sauce-step-1-026-d733cd2044a6450194e696504e7a8be3.jpg)
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
Ingredients
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1/2 cup thinly sliced red onion
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1/2 cup cider vinegar
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1/4 cup water plus 3-5 tablespoons, divided
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2 teaspoons pure maple syrup
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1 1/4 teaspoons salt, divided
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1 medium head cauliflower (2 1/4 lbs.), broken into bite-size florets (about 8 cups)
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1 (15-oz.) can no-salt-added chickpeas, rinsed and patted dry
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3 tablespoons extra-virgin olive oil
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1 1/2 teaspoons ground cumin
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1 teaspoon ground coriander
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1/2 teaspoon garlic powder
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1/2 teaspoon ground turmeric
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1/2 cup whole-milk plain strained (Greek-style) yogurt
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1/2 cup packed tender herbs, such as dill, mint or parsley, plus more for garnish
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1/3 cup julienned sun-dried tomatoes with herbs, drained
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3 tablespoons tahini
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2 tablespoons lemon juice
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1 tablespoon harissa paste
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4 (6-inch) whole-wheat pita rounds
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8 leaves Bibb lettuce
Directions
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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.
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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.
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
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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.
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
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Drizzle 1/2 cup of the yogurt mixture over the roasted cauliflower and chickpeas; toss to coat evenly.
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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.
Photographer: Robby Lozano, Food Stylist: Nicole Hopper, Prop Stylist: Tucker Vines
Nutrition Information
Serving Size: 1 pita
Calories 521, Fat 21g, Saturated Fat 3g, Cholesterol 4mg, Carbohydrates 67g, Total Sugars 8g, Added Sugars 0g, Protein 21g, Fiber 13g, Sodium 770mg, Potassium 1,132mg
EatingWell.com, March 2024