Chili lime chickpea cauliflower wrap
via: @plantbasedrd
Quick Pickled Onions
- 1/2 medium red onion, thinly sliced
- 1 clove garlic, grated
- Zest and juice of 1/2 a lime
- 1 tbsp red wine vinegar
- 1 tsp maple syrup (optional)
- 1/4 cup cilantro, minced
- Kosher salt
Roasted Cauliflower and Chickpeas
- 1 small head cauliflower, cut into 1 inch pieces
- 1, 15 oz can chickpeas, drained and rinsed
- 2 tsp garlic powder
- 1 tsp ground coriander
- 1 tsp onion powder
- 1 tsp dry thyme
- Avocado oil for roasting
Chipotle Yogurt Sauce
- 1-2 chipotle peppers from a can with adobo sauce
- 1/2 cup unsweetened plant-based yogurt
- 2 tbsp vegan mayo (or more yogurt)
- Juice and zest of 1/2 a lime
- 2 tsp maple syrup (or any sweetener you like)
- 1 clove garlic, grated
- 1/4 cup cilantro, minced
- Water, only if needed
For Assembly: 3-4 whole grain pitas, lettuce
- Preheat oven to 425F then add the onions to a bowl with garlic, lime zest and juice, vinegar, syrup, cilantro and a pinch of salt. Toss together to coat then place in the fridge.
- Dry the chickpeas then add to a baking tray with 1 tbsp of oil and a pinch of salt. Toss to coat, spread in a single layer and bake for 20 mins. Cool for 5-10 mins then add 1 tsp garlic powder and 1/2 coriander. Toss to coat and bake for 10 mins or until mostly crispy.
- Add cauliflower to a separate tray with the remaining seasonings, a generous pinch of salt and 1-2 tbsp of oil. Toss to coat then spread out on the tray, placing the florets cut side down. Bake for 20 mins, toss then return to bake for 10-15 mins.
- Place sauce ingredients in a small blender cup with a generous pinch of salt and blend to combine. Or, you can finely mince the peppers then whisk everything in a bowl.
- Transfer the chickpeas to the tray of cauliflower. Drizzle with a few spoons of the chipotle sauce then toss together with tongs to coat.
- Warm a pita then spread with some chipotle sauce, top with lettuce, the chickpea mix, and some pickled onions. Wrap & enjoy!