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4 servings
20 min active time
30 min total time
4.0 (2 votes)
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Original
2 | |
1 minced | |
2 Tbsp | |
2 Tbsp | |
1 oz chopped | |
1⁄2 tsp | |
1 tsp | |
1⁄2 diced | |
1 juiced | |
1 1⁄2 lbs diced | |
24 oz | |
1 tsp | |
1 tsp | |
1⁄2 tsp | |
to taste | |
8 |
Amount per serving
Daily %
Calories
797
40%
Total Fat
25 g
33%
Cholesterol
0 mg
0%
Sodium
1544 mg
67%
Total Carbohydrates
120 g
44%
Fiber
25 g
88%
Total Sugar
13 g
Proteins
30 g
59%
Calcium
260 mg
20%
Iron
8.0 mg
45%
Potassium
1514 mg
32%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Veggies
- 1Preheat the oven to 425 degrees. Pat the cauliflower and chickpeas dry with paper towels. Arrange in a single layer on one large baking sheet or two baking sheets. Drizzle with olive oil and sprinkle with spices. Give the pan a gentle shake to sort of mix things around. Roast for 15-20 minutes, stir, and roast for an additional 15-20 minutes. The cauliflower and chickpeas should be golden brown and the chickpeas will be semi-crunchy.
Avocado Dip
- 1While the veggies are roasting, puree the avocado dip ingredients in a food processor. Set aside.
Assembly
- 1Spread each pita with a spoonful of avocado dip and top with roasted veggies. Sprinkle with extra salt, pepper, cilantro, and a dollop of Greek yogurt.
Published by Callan Curtis