This post may contain affiliate links. Please read our disclosure policy.
These Easy Spiced Cauliflower Chickpea Pitas are made on a sheet pan for a quick plant based dinner. Shawarma inspired spices make this meatless dinner full of flavor, and the garlic yogurt sauce adds the perfect compliment.
I started developing this recipe for sheet pan cauliflower and chickpeas because we wanted a satisfying meatless dinner that was quick, delicious and easy to clean up. Enter these cauliflower and chickpea pitas. Roasted on a sheet pan with onions, spices and olive oil, there is tons of flavor here – only made better by the garlic yogurt sauce.
Ingredients for Cauliflower Chickpea Pitas
- Cauliflower – one head cut into florets, about 4 cups.
- Chickpeas – one can, drained and rinsed.
- Onion – I used a red onion for color but any color will do.
- Olive Oil – blooms the spices and helps the cauliflower and chickpeas crisp up in the oven.
- Spices – I used garam masala, curry powder, smoked paprika, turmeric and a dash of cinnamon.
- Salt – I used kosher salt here.
- Pitas – stuff everything in a pita (store bought is fine, or make your own using THIS recipe) and drizzle with yogurt sauce. If you want to skip the pita you can make this a bowl by serving this with rice, quinoa, or couscous. My turmeric rice would be nice here!
- Parsley – this is optional, but I wanted a pop of color since everything in this dish is various shades of brown and white. It adds some freshness as well.
How to make sheet pan cauliflower chickpea pitas
- Toss the cauliflower, chickpeas, onions, spices, salt and olive oil on a sheet pan until fully coated.
- Roast in the oven for 20-25 minutes at 425 degrees F.
- Make the yogurt garlic sauce.
- Serve with pitas, drizzle with yogurt sauce, garnish with parsley if desired.
How to make Garlic Yogurt Sauce
This simple garlic yogurt sauce really makes these pitas next level, and it’s quick and easy to make. If you prefer a totally vegan meal, a tahini sauce (Recipe HERE) would be a great substitution.
For the garlic yogurt sauce, just whisk together 1 cup of plain yogurt (Greek or regular both work), one grated garlic clove (I use a garlic press), and one teaspoon of lemon juice.
What goes well with Cauliflower Chickpea Pitas?
- You can buy pitas at the store or make your own using THIS recipe.
- I don’t add hummus to these since they already have chickpeas, but if you want hummus to go with it, here is my Easy Hummus Recipe.
- To keep these entirely vegan, you can replace the yogurt sauce with a tahini sauce – find the recipe HERE.
More Recipes You Will Love
- Easy Chickpea Coconut Curry
- Easy Red Lentil Dal
- Roasted Veggie Burrito Bowls
- Sheet Pan Chicken Shawarma
Spiced Cauliflower Chickpea Pitas
Ingredients
- 4 cups cauliflower florets 1 head
- 15 ounces cooked chickpeas 1 can, drained and rinsed
- 1 red onion sliced
- 1/4 cup olive oil
- 1 tsp garam masala
- 1 tsp curry powder
- 1 tsp smoked paprika
- ½ tsp turmeric
- dash of cinnamon
- 1 tsp kosher salt
- Flat Italian parsley Chopped, optional for garnish
- 4 Pitas Store bought or homemade
Garlic yogurt sauce
- 1 cup plain yogurt Greek or regular
- 1 garlic clove very finely minced, I use a garlic press
- 1 tsp lemon juice freshly squeezed is best
Instructions
- Preheat oven to 425 degrees F. Line a sheet pan with parchment paper or foil if desired for easy cleanup.
- Add cauliflower, chickpeas, onions, spices, salt and olive oil to the sheet pan. Toss together until everything is fully coated. Arrange in a single layer on the pan.
- Roast in the oven, 20-25 minutes, until cauliflower is tender, chickpeas are crispy, and edges of onions are starting to brown.
- Serve with pitas, yogurt garlic sauce and parsley.
Make the Yogurt Garlic Sauce
- In a small bowl, whisk together the yogurt, garlic clove and lemon juice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great vegetarian dish. I’ve made it several times now and the whole family really enjoy it.
Wonderful! Love hearing that!