Serves: 4

Ingredients

• 1 small head cauliflower, cut into florets
• 1 (15-ounce) can chickpeas, drained and patted very dry
• 2 tablespoons olive oil
• 1 tablespoon The Spice Way Kebab Seasoning
• 1 teaspoon kosher salt

For the Sauce

• 3/4 cup plain Greek yogurt
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• Pinch of salt

For Serving

• 4 pitas
• 1 tomato, diced
• 2 tablespoons chopped parsley

Preparation

1. Heat the oven to 425°F.
2. Toss the cauliflower and chickpeas with the olive oil, Kebab Seasoning, and salt. Spread on a sheet pan.
3. Roast for 25 to 30 minutes, tossing once, until the cauliflower is browned and the chickpeas are crisp at the edges.
4. Stir together the yogurt, tahini, lemon juice, and a pinch of salt.
5. Warm the pitas and fill with the roasted cauliflower and chickpeas. Top with tomato, parsley, and sauce.

Plating Note

Let some of the chickpeas spill onto the plate so the pita looks abundant rather than tightly packed.