Chili Lime Chickpea Cauliflower Wrap

Ingredients

• 0.5 red onion (medium, thinly sliced)
• 1 clove garlic (grated, for pickled onions)
• 0.5 lime (zest and juice of 1/2 a lime, for pickled onions)
• 1 tbsp red wine vinegar
• 1 tsp maple syrup (optional, for pickled onions)
• 0.25 cup cilantro (minced, for pickled onions)
• kosher salt (to taste)
• 1 cauliflower (small head, cut into 1 inch pieces)
• 15 oz chickpeas (1 can, drained and rinsed)
• 2 tsp garlic powder (divided)
• 1 tsp ground coriander (divided)
• 1 tsp onion powder
• 1 tsp dry thyme
• 3 tbsp avocado oil (divided, for roasting)
• 2 chipotle peppers in adobo (1-2 peppers from the can)
• 0.5 cup unsweetened plant-based yogurt
• 2 tbsp vegan mayo (or more yogurt)
• 0.5 lime (zest and juice of 1/2 a lime, for sauce)
• 2 tsp maple syrup (for sauce)
• 1 clove garlic (grated, for sauce)
• 0.25 cup cilantro (minced, for sauce)
• water (only if needed to thin sauce)
• 4 whole grain pitas (3-4 pitas)
• lettuce (for assembly)

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Prepare the Quick Pickled Onions: In a small bowl, combine the thinly sliced red onion, grated garlic, lime zest, lime juice, red wine vinegar, maple syrup (if using), minced cilantro, and a pinch of salt. Toss together to coat thoroughly and place in the refrigerator to marinate.

3. 3

   Prepare the chickpeas: Thoroughly dry the rinsed chickpeas with a clean towel. Place them on a baking tray and toss with 1 tablespoon of avocado oil and a pinch of salt. Spread them out in a single layer.

4. 4

   Bake the chickpeas for 20 minutes. Remove from the oven and let them cool for 5-10 minutes.

5. 5

   Season the chickpeas: Add 1 teaspoon of garlic powder and 1/2 teaspoon of ground coriander to the chickpeas. Toss to coat and return to the oven to bake for another 10 minutes, or until they are mostly crispy.

6. 6

   Prepare the cauliflower: On a separate baking tray, add the cauliflower florets. Season with the remaining 1 teaspoon garlic powder, 1/2 teaspoon ground coriander, 1 teaspoon onion powder, 1 teaspoon dry thyme, a generous pinch of salt, and 1-2 tablespoons of avocado oil.

7. 7

   Toss the cauliflower to coat, then spread the florets out on the tray, placing them cut-side down for better browning. Bake for 20 minutes.

8. 8

   Toss the cauliflower and return to the oven to bake for an additional 10-15 minutes until tender and browned.

9. 9

   Make the Chipotle Yogurt Sauce: Place the chipotle peppers, plant-based yogurt, vegan mayo, lime juice, lime zest, maple syrup, grated garlic, minced cilantro, and a generous pinch of salt into a small blender cup. Blend until smooth. Alternatively, finely mince the peppers and whisk all ingredients together in a bowl. Add water a teaspoon at a time only if the sauce needs thinning.

10. 10

    Combine the filling: Transfer the roasted chickpeas onto the tray with the roasted cauliflower. Drizzle with a few spoonfuls of the chipotle sauce and use tongs to toss everything together until evenly coated.

11. 11

    Assemble the wraps: Warm a whole grain pita. Spread a layer of chipotle sauce on the pita, top with lettuce, a generous portion of the chickpea and cauliflower mixture, and a spoonful of the chilled pickled onions. Wrap tightly and serve.

Notes

For extra crispiness, ensure the chickpeas are very dry before roasting. You can substitute the plant-based yogurt and mayo for regular dairy versions if not vegan.

Nutrition per serving

• main
• vegan
• vegetarian
• high-fiber
• plant-based
• roasted
• healthy
• lunch