BBQ Chickpea & Cauliflower Pitas With Avocado Mash
20m prep 30m cook 45m ready
These open-faced pitas are vegan and feature roasted cauliflower and chickpeas with a smoky spice blend, served on avocado mash and topped with pepitas and hot sauce.
Ingredients
- 6 oz cauliflower florets
- 1 tbsp olive oil
- Kosher salt and pepper
- 7 oz canned chickpeas rinsed and drained
- 1/4 tsp dark brown sugar
- 1/8 tsp ground cumin
- 1/8 tsp smoked paprika
- 1/8 tsp garlic powder
- 1/8 tsp chili powder
- 1 ripe avocado
- 1 tbsp fresh lemon juice
- 2 flatbreads or pocketless pitas toasted
- 1 tbsp roasted salted pepitas
- Hot sauce
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 48.4 mg
- Iron: 1.87 mg
- Magnesium: 53.3 mg
- Phosphorus: 127 mg
- Potassium: 534 mg
- Zinc: 1.29 mg
Let's Cook
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Step 1.
Preheat the oven to 425°F. On a rimmed baking sheet, toss the cauliflower florets with ½ tablespoon olive oil and ⅛ teaspoon salt. Push the cauliflower to one side of the sheet.
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Step 2.
Pat the chickpeas very dry with paper towels, discarding any loose skins. In a medium bowl, toss the chickpeas with the remaining ½ tablespoon olive oil, a pinch each of salt and pepper, and the brown sugar, cumin, smoked paprika, garlic powder, and chili powder. Add the seasoned chickpeas to the other half of the baking sheet.
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Step 3.
Roast the chickpeas and cauliflower until the cauliflower is tender and the chickpeas are crisp, 25 to 30 minutes. While they roast, prepare the avocado mash.
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Step 4.
In a small bowl, mash the avocado with the lemon juice and a pinch of salt until smooth. Spread the avocado mash evenly over the toasted flatbreads.
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Step 5.
Top the flatbreads with the roasted cauliflower and chickpeas, then sprinkle with pepitas. Drizzle with hot sauce to taste and serve immediately.
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