Chili Lime Chickpea Cauliflower Wrap

41 mins
Serves 1
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Directions

  1. 1Make quick pickled onions: thinly slice 1/2 medium red onion, grate 1 clove garlic, zest and juice 1/2 lime, mix with 1 tbsp red wine vinegar, 1 tsp maple syrup (optional), 1/4 cup minced cilantro, and a pinch of kosher salt. Toss, and refrigerate.
  2. 2Roast cauliflower and chickpeas: Cut 1 small head of cauliflower into 1 inch pieces. Drain and rinse 1 (15oz) can of chickpeas.
  3. 3In a bowl, combine cauliflower florets with 2 tsp garlic powder, 1 tsp ground coriander, 1 tsp onion powder, 1 tsp dry thyme, a generous pinch of salt and 1-2 tbsp avocado oil. Toss to coat and spread evenly on a baking sheet.
  4. 4In a separate bowl, toss the chickpeas with 1 tbsp avocado oil and a pinch of salt. Spread on a baking sheet in a single layer.
  5. 5Bake the cauliflower at 425F for 20 mins, toss, then bake for another 10-15 mins. Bake chickpeas for 20 mins, then add 1 tsp garlic powder and 1/2 tsp coriander, toss, and bake for another 10 mins.
  6. 6Make the chipotle yogurt sauce: Blend 1-2 chipotle peppers (from a can with adobo sauce), 1/2 cup plant-based yogurt, 2 tbsp vegan mayo (or more yogurt), the juice and zest of 1/2 lime, 2 tsp maple syrup, 1 clove grated garlic, 1/4 cup minced cilantro, and a pinch of salt. Add water only if needed.
  7. 7Transfer the roasted chickpeas to the baking sheet with the cauliflower. Drizzle with chipotle sauce and toss together.
  8. 8Warm a pita, spread with chipotle sauce. Add lettuce, the chickpea-cauliflower mixture and pickled onions. Wrap and enjoy!

Ingredients

  • 0.5 medium red onion
  • 1 clove garlic
  • 0.5 unit lime
  • 1 tbsp red wine vinegar
  • 1 tsp maple syrup
  • 0.25 cup cilantro
  • 1 pinch kosher salt
  • 1 small head cauliflower
  • 1 15 oz can chickpeas
  • 2 tsp garlic powder
  • 1 tsp ground coriander
  • 1 tsp onion powder
  • 1 tsp dry thyme
  • 2 tbsp avocado oil
  • 1 to 2 chipotle peppers
  • 0.5 cup unsweetened plant-based yogurt
  • 2 tbsp vegan mayo
  • 2 tsp maple syrup
  • 0.25 cup cilantro
  • 1 water
  • 3 to 4 whole grain pitas
  • 1 lettuce

Equipment

knifecutting boardbowllime juicerbaking sheetblender or whisk