Moroccan Cauliflower Chickpea Pitas

Ingredients

Moroccan Cauliflower Chickpea:

3 cups cauliflower florets
1 red pepper, cut into 1″ cubes
1 red onion, cut into 1″ cubes
1 zucchini, cut into 1/2″ slices
1 yellow squash, cut into 1/2″ slices
14 oz. can of chickpeas (garbanzo beans), drained and rinsed
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground coriander
2 tablespoons olive oil

Cucumber Yogurt Sauce:

3/4 cup plain greek yogurt
1/2 cup grated cucumber
2 tablespoons lemon juice
1 1/2 teaspoons dry dill
1 garlic clove, grated
salt to taste
7 whole wheat flatbreads

 

Instructions

1. Preheat oven to 400.
2. In large bowl, add cauliflower, red pepper, red onion, zucchini, yellow squash, and chickpeas.
3. In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, and ground coriander.
4. Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
5. Spread vegetables out on a baking sheet.
6. Bake for 20 minutes.
7. Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
8. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
9. Warm up the flatbread or toast on a skillet for 1-2 minutes. Top with 3/4 cup roasted vegetable mixture and finish with 2 tablespoons of the yogurt cucumber sauce. Serve