Roasted Veggie & Chickpea Pittas With Guacamole
Author: Bridee Date Posted:10 September 2019
This recipe is super adaptable and will ,work with any vegetables you have on hand. It is also gluten free & vegan, loaded with the flavour of warming spices and ready in 30 minutes. It's a midweek winner in every sense!
2 ripe avocados
1–2 cloves garlic (go for one clove or less if you’re sensitive to strong garlic tastes)
2 tablespoons Toscana Premium Organic Extra Virgin Olive Oil
2 tablespoons water (more as needed)
A handful of cilantro
1/2 teaspoon salt
1 teaspoon Gourmet Organic Herbs Organic Ground Cumin
Half of a Serrano pepper (more or less depending on how much heat you want)
Juice of one lime
2 heads cauliflower, cut into small florets
2 x cans Spiral Organic Chickpeas, rinsed and drained
1–2 teaspoons Simply Organic Chili Powder
1–2 teaspoons Gourmet Organic Herbs Garam Masala
1/2 teaspoon Gourmet Organic Herbs Organic Cayenne Pepper if you want spicy
Toscana Premium Organic Extra Virgin Olive Oil for drizzling
Salt and pepper to taste
8 Genius Gluten Free White Pitta Bread or non GF alternative
Veggies: Preheat the oven to 220 degrees. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
Guacamole: While the veggies are roasting, puree the ingredients in a food processor. Set aside.
Assembly: Spread each pita with a spoonful of guacamole and top with roasted veggies. Sprinkle with extra salt, pepper, coriander, and a dollop of Greek yogurt.