Smart Recipe Kitchen

2026-04-17

**Serves:** 4 | **Time:** about 35 minutes

**Ingredients**

- 1 head cauliflower, cut into small florets

- 1 can (15 oz) chickpeas, drained, rinsed, and dried

- 3 tablespoons olive oil, divided

- 1 teaspoon ground cumin

- 1 teaspoon smoked paprika

- 1/2 teaspoon garlic powder

- 3/4 teaspoon kosher salt, plus more to taste

- 1/4 teaspoon black pepper

- 4 pita breads

- 1 cup plain Greek yogurt

- 1 tablespoon lemon juice

- 1 small garlic clove, finely grated

- 1 cup chopped cucumber

- 1 cup chopped tomato

- 1/4 small red onion, thinly sliced

- 2 tablespoons chopped parsley

**Method**

1) Heat oven to 425°F. Toss cauliflower and chickpeas with 2 tablespoons olive oil, cumin, paprika, garlic powder, salt, and pepper. Spread on a sheet pan.

2) Roast 25 to 30 minutes, stirring once, until the cauliflower is browned and chickpeas are crisp around the edges.

3) While they roast, stir together yogurt, lemon juice, grated garlic, and remaining olive oil. Season lightly with salt.

4) Toss cucumber, tomato, onion, and parsley in a bowl. Warm the pitas.

5) Fill each pita with yogurt sauce, roasted cauliflower and chickpeas, and the chopped salad.

**Why it works**

The cauliflower brings caramelized sweetness, while the chickpeas add texture and protein. The lemon-garlic yogurt cools everything down and keeps the sandwich from feeling dry.

Serve with extra lemon wedges or hot sauce if you want more punch.

Ingredients

Steps