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


Roasted Veggies

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

Barambah Greek Yoghurt or Kingland Soy Yogurt Plain or Vegan alternative topping



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.

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