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Roasted Cauliflower and Chickpea Pita Toasts

Crisp-edged pita topped with cumin-roasted cauliflower, red pepper and chickpeas, finished with a cool lemony yogurt-tahini drizzle and fresh mint.

Roasted Cauliflower and Chickpea Pita Toasts

Ingredients

  • 4 large pitas256 gWhole-wheat pita
  • 3¼ cups florets350 gCauliflowercut into small florets
  • 1 medium119 gRed bell peppersliced into thin strips
  • 1⅓ cups200 gChickpeas, canned, drained and rinsedpatted dry
  • 2 tbsp24 gOlive oildivided
  • 1½ tsp3 gGround cumin
  • 1¼ tsp3 gPaprika (sweet or smoked)
  • ¼ tsp2 gSaltdivided
  • ½ tsp1 gBlack pepper
  • 4 oz120 gPlain Greek yogurt, nonfat
  • 2 tbsp30 gTahini
  • 1½ tbsp20 gLemon juice
  • 1 clove3 gGarlicfinely grated
  • 1 tbsp15 gWater
  • 1½ tbsp chopped8 gFresh mintchopped

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. On the sheet pan, toss the cauliflower, bell pepper and chickpeas with two-thirds of the olive oil, the cumin, the paprika, the black pepper and half of the salt; spread in one layer.
  3. Roast for 22 to 25 minutes, stirring once, until the cauliflower is browned at the edges and the chickpeas are crisp.
  4. While the vegetables roast, whisk the Greek yogurt, tahini, lemon juice, garlic, water and the remaining half of the salt into a smooth sauce.
  5. Brush the pitas with the remaining third of the olive oil and bake them directly on the oven rack for the last 5 minutes of roasting, until crisp.
  6. Cut each pita in half, pile on the roasted cauliflower, bell pepper and chickpeas, drizzle with the yogurt-tahini sauce and scatter with the mint. Serve warm.

Contains: Milk, Gluten, Sesame. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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