Description
These Roasted Cauliflower Chickpea Wraps are a flavorful and nutritious vegetarian meal, combining spicy harissa-roasted cauliflower and chickpeas with a creamy feta yogurt spread, fresh veggies, and tangy tahini dressing. Perfect for a quick and satisfying lunch or dinner, these wraps offer a delightful blend of textures and Mediterranean-inspired flavors.
Ingredients
Roasted Vegetables
- 1 medium head cauliflower, cut into florets
- 15 oz can chickpeas, rinsed and drained
- 2 tablespoons olive oil
- 3 tablespoons mild Harissa paste (brands like Mina or Zwita recommended)
- Kosher salt and black pepper, to taste
Feta Yogurt Spread
- 1 cup feta cheese
- 1/4 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 2 teaspoons olive oil
- Kosher salt and black pepper, to taste
Wrap Assembly
- 4 pita or naan breads
- Shredded Romaine lettuce
- Chopped cucumbers
- Pickled red onions
- Tahini dressing
- Chopped parsley
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil to prevent sticking and ease cleanup.
- Prepare and roast vegetables: Spread the cauliflower florets and rinsed chickpeas evenly on the prepared baking sheet. Drizzle with olive oil, then add the mild harissa paste. Toss everything thoroughly until the vegetables and chickpeas are well coated. Season with kosher salt and black pepper to your liking. Roast in the preheated oven for 25 to 30 minutes, tossing once halfway through, until the cauliflower is tender and chickpeas are crispy.
- Make feta yogurt spread: While the vegetables roast, combine the feta cheese, plain Greek yogurt, lemon juice, olive oil, salt, and pepper in a medium bowl. Stir until smooth and creamy to create the spread.
- Assemble the wraps: Lay out the pita or naan breads and evenly spread each one with the prepared feta yogurt spread. Top with shredded romaine lettuce, the roasted cauliflower and crispy chickpeas, chopped cucumbers, and pickled red onions.
- Add finishing touches: Drizzle tahini dressing over the filled wraps and sprinkle with chopped parsley for a fresh garnish. Serve the wraps immediately to enjoy the combination of flavors and textures.
Notes
- You can adjust the spiciness by using mild or hot harissa paste according to your preference.
- For a dairy-free or vegan version, substitute feta with a plant-based cheese and use a non-dairy yogurt.
- Pickled red onions can be prepared ahead by soaking sliced onions in vinegar, sugar, and salt for at least an hour.
- If you don’t have tahini dressing, a simple lemon-tahini sauce or garlic yogurt sauce can be used as alternatives.
- These wraps are best enjoyed fresh but can be wrapped tightly and refrigerated for up to 1 day.