Roasted Cauliflower Chickpea Wraps

5 from 1 vote

Recipe from Two Peas and Their Pod

Harissa roasted cauliflower and chickpeas served in fluffy naan bread with a creamy feta yogurt spread, lettuce, crisp cucumbers, pickled red onions, and a drizzle of tahini dressing.

Prep Time10

Cook Time25

Total Time35

Course: Main Course, sandwich

Cuisine: Middle Eastern

Keyword: cauliflower, chickpea, harissa, wrap

Servings:

Calories: 503kcal

Ingredients

For the cauliflower & chickpeas:

1 medium head cauliflower, cut into florets
15 oz can chickpeas, rinsed and drained
2 tablespoons olive oil
3 tablespoons mild Harissa paste,* I like Mina and Zwita brands
Kosher salt and black pepper, to taste

For the feta yogurt spread:

1 cup feta cheese
1/4 cup plain Greek yogurt
2 tablespoons lemon juice
2 teaspoons olive oil
Kosher salt and black pepper, to taste

For the wraps:

4 pita or naan breads
Shredded Romaine lettuce
Chopped cucumbers
Pickled red onions
Tahini dressing
Chopped parsley

Instructions

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
Spread cauliflower and chickpeas on prepared pan and toss with olive oil. Top with harissa paste and toss until well coated. Season with salt and pepper. Roast for 25 to 30 minutes, tossing halfway through, or until cauliflower is tender and the chickpeas are crispy.
Meanwhile, make the feta yogurt spread. In a medium bowl, stir together the feta cheese, Greek yogurt, lemon juice, olive oil, salt, and pepper.
To assemble the wraps, spread each pita or naan bread evenly with the feta yogurt spread. Top with with lettuce, roasted cauliflower and chickpeas, cucumber, and pickled red onions. Drizzle with tahini dressing and garnish with chopped parsley. Serve immediately.

Notes

Every Harissa paste has a different level of spiciness, so taste before using. I use 3 tablespoons, but you can use less or more.

Nutrition