Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C). Combine sliced onions with lime juice, zest, red wine vinegar, maple syrup, chopped cilantro, salt, and garlic powder in a bowl. Refrigerate for at least 15 minutes.
- Rinse and pat dry 1 can of chickpeas, toss them with olive oil and salt. Spread on a baking sheet and roast for 20 minutes, adding garlic powder and coriander halfway through.
- Cut cauliflower into florets, toss with oil, thyme, onion powder, and salt. Spread on a baking sheet and roast alongside chickpeas for 30 minutes.
- Blend chipotle peppers, dairy-free yogurt, lime juice, and water until smooth.
- Combine roasted chickpeas and cauliflower, drizzle with chipotle sauce, and toss. Fill pita or wrap, top with pickled onions and cilantro.
Nutrition
Notes
For best flavor, use fresh lime juice. Store components separately and assemble before eating for freshness.
