I really like roasted cauliflower and chickpeas collectively. My roasted cauliflower chickpea tacos are a weblog favourite and this roasted cauliflower chickpea salad is so flavorful.

I additionally love making these Roasted Cauliflower Chickpea Wraps. The wraps have daring flavors, textures, and are tremendous satisfying.

The cauliflower and chickpeas are tossed in harissa paste to deliver most taste to the wraps. Harissa paste has a posh and vibrant taste profile with a mixture of warmth, smokiness, and tanginess.

Unfold a easy feta yogurt unfold on naan bread and high with the harissa roasted cauliflower and chickpeas. Prime with lettuce, cucumber, pickled pink onions, tahini dressing, and contemporary herbs.

The wraps are versatile, so be at liberty to regulate the toppings or sauces in accordance with your style. Serve for lunch or a lightweight dinner. Everybody loves these nutritious and scrumptious vegetarian wraps.

Substances

For the cauliflower & chickpeas:

• Cauliflower– lower into florets.
• Chickpeas– I exploit canned chickpeas, rinse and drain earlier than utilizing.
• Olive oil
• Harissa– use gentle Harissa paste. I like Mina and Zwita manufacturers. Each model has a unique stage of spiciness so style earlier than utilizing and use nonetheless a lot you want.

For the feta yogurt unfold:

• Feta cheese– I like to recommend shopping for feta cheese in a block after which crumbling it. It’s creamier than already crumbled feta cheese.
• Plain Greek yogurt– you should use fat-free, 2% or entire milk yogurt.
• Lemon juice
• Olive oil

For the wraps:

• Pita or naan breads– pita bread or naan flatbread will work for the wraps.
• Shredded Romaine lettuce
• Chopped cucumbers
• Pickled pink onions
• Tahini dressing– don’t skip the dressing! It’s SO good and straightforward to make.
• Herbs– high with chopped contemporary parsley, dill, or each!

The right way to Make Roasted Cauliflower Chickpea Wraps

• Preheat oven to 400 levels F. Line a big baking sheet with parchment paper or aluminum foil.
• Unfold cauliflower and chickpeas on ready pan and toss with olive oil. Prime with harissa paste and toss till nicely coated. Season with salt and pepper. Roast for 25 to half-hour, tossing midway by, or till cauliflower is tender and the chickpeas are crispy.

• In the meantime, make the feta yogurt unfold. In a medium bowl, stir collectively the feta cheese, Greek yogurt, lemon juice, olive oil, salt, and pepper.
• To assemble the wraps, unfold every pita or naan bread evenly with the feta yogurt unfold.
• Prime with with lettuce, roasted cauliflower and chickpeas, cucumber, and pickled pink onions.
• Drizzle with tahini dressing and garnish with chopped parsley. Serve instantly.

Customise the Wraps!

• Unfold with hummus.
• Add hen, steak, or shrimp for further protein.
• Add tomatoes.
• Prime with pitted olives.
• Add avocado slices.
• For somewhat warmth, add jalapeño slices or a number of dashes of sizzling sauce.

What to Serve with the Wraps

Storing Suggestions

• Retailer leftover roasted cauliflower and chickpeas in an hermetic container within the fridge for as much as 5 days.
• To reheat the veggies & chickpeas, I like to recommend utilizing an air fryer! It’s also possible to place the veggies & chickpeas on a baking sheet and place in a 350 diploma F oven and warmth till heat. Or place the combination in a big skillet and warmth over medium warmth, tossing often till heated by. You should use the microwave, however it would make the veggies and chickpeas somewhat mushy.
• You may make the feta yogurt unfold and tahini dressing upfront. Retailer in separate containers within the fridge for as much as 7 days.

Extra Wrap & Sandwich Recipes

Vegetarian

Roasted Cauliflower Chickpea Wraps

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

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For the cauliflower & chickpeas:

• 1 medium head cauliflower, lower into florets
• 15 oz can chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 3 tablespoons gentle Harissa paste,* I like Mina and Zwita manufacturers
• Kosher salt and black pepper, to style

For the feta yogurt unfold:

• Preheat oven to 400 levels F. Line a big baking sheet with parchment paper or aluminum foil.

• Unfold cauliflower and chickpeas on ready pan and toss with olive oil. Prime with harissa paste and toss till nicely coated. Season with salt and pepper. Roast for 25 to half-hour, tossing midway by, or till cauliflower is tender and the chickpeas are crispy.

• In the meantime, make the feta yogurt unfold. In a medium bowl, stir collectively the feta cheese, Greek yogurt, lemon juice, olive oil, salt, and pepper.

• To assemble the wraps, unfold every pita or naan bread evenly with the feta yogurt unfold. Prime with with lettuce, roasted cauliflower and chickpeas, cucumber, and pickled pink onions. Drizzle with tahini dressing and garnish with chopped parsley. Serve instantly.

Each Harissa paste has a unique stage of spiciness, so style earlier than utilizing. I exploit 3 tablespoons, however you should use much less or extra. 

Energy: 503kcal, Carbohydrates: 65g, Protein: 20g, Fats: 19g, Saturated Fats: 6g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 9g, Ldl cholesterol: 44mg, Sodium: 1202mg, Potassium: 673mg, Fiber: 10g, Sugar: 7g, Vitamin A: 252IU, Vitamin C: 74mg, Calcium: 349mg, Iron: 2mg

Key phrases cauliflower, chickpea, harissa, wrap

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