Sheet Pan Roasted Chickpea and Cauliflower Pita Recipe

Sheet Pan Roasted Chickpea and Cauliflower Pita

Serves 4

Chickpeas, cauliflower, and onions roast together and caramelize in one sheet pan. Pile them into warm pita and drizzle with tahini for a satisfying meal. This recipe makes plenty of filling, perfect for leftovers.


  • 1 cup tahini, plus more to taste
  • 2 tablespoons lemon juice
  • 1/4 cup nutritional yeast
  • 2 tablespoons harissa, plus more to taste
  • 1 tablespoon kosher salt
  • 1 head cauliflower, cut into florets
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 red onion, diced
  • 1/2 cup hummus
  • 4 pita, warmed
  • 1 bunch flat-leaf parsley, leaves picked
  • 1 package fresh mint leaves, leaves picked
  • 1/4 head red cabbage, finely shredded
  • 1 cucumber, thinly sliced
  • 1 pint grape tomatoes, halved


  1. Preheat oven to 400°F. Line a sheet pan with parchment paper.
  2. In a large bowl, combine tahini, lemon juice, nutritional yeast, harissa, and salt. Whisk to combine into a thick sauce. Add cauliflower, chickpeas, and onion. Toss well, to coat.
  3. Spread mixture on prepared sheet pan and bake 40 to 50 minutes, until golden and crispy.
  4. Remove from oven.
  5. Spread hummus on warm pita.
  6. Pile in roasted filling followed by herbs, cabbage, cucumber, and tomatoes. Drizzle with tahini and harissa.


Amount Per Serving (based on 4 servings)
Calories: 760 undefined
Fat: 38 g
Saturated Fat: 5 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 1590 mg
Carbohydrates: 89 g
Fiber: 14 g
Sugar: 12 g
Added Sugars: 1 g
Protein: 31 g
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