Delicious roasted veggie pitas filled with spiced cauliflower, crispy chickpeas, and accompanied by a creamy avocado dip. This meal is seasoned with olive oil, garlic, and spices, making it a healthy and satisfying choice for lunch.
1: Preheat the oven to 425°F (220°C) for the roasted veggies.
2: Cut cauliflower into small florets and spread on a baking sheet.
3: Rinse and drain chickpeas and add to the baking sheet.
4: Season with chili powder, garam masala, cayenne pepper, olive oil, salt, and pepper.
5: Roast for about 30 minutes or until chickpeas are crispy and cauliflower is tender.
6: For the avocado dip, in a blender, combine avocados, garlic, olive oil, water, cilantro, salt, cumin, serrano pepper, and lime juice until smooth.
7: Serve roasted veggies in whole wheat pitas with the avocado dip and a dollop of Greek yogurt.
