Sheet Pan Buffalo Cauliflower and Chickpea Pitas
Sheet Pan Buffalo Cauliflower and Chickpea Pitas are a vibrant, flavor-packed meal that you’ll love! Crispy roasted cauliflower and hearty chickpeas are tossed in zesty buffalo sauce, all nestled in warm whole-grain pitas. Topped with creamy Greek yogurt and fresh herbs, these pitas deliver a delightful balance of spice and comfort. Perfect for busy weeknights or casual gatherings, this dish is both satisfying and easy to prepare, making it ideal for any occasion.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
- 1 medium head cauliflower, cut into florets
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1 cup buffalo sauce
- 4 whole-grain pita breads
- 2 tablespoons olive oil
- ½ cup Greek yogurt
- Fresh cilantro or parsley for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss cauliflower florets and chickpeas with olive oil until evenly coated.
- Add half of the buffalo sauce to the mixture and toss again.
- Spread the mixture on a parchment-lined baking sheet and roast for 25-30 minutes, stirring halfway through.
- Allow the roasted mixture to cool slightly before stuffing each pita pocket generously.
- Top with Greek yogurt, garnish with cilantro or parsley, and drizzle with additional buffalo sauce if desired.
Nutrition
- Serving Size: 1 pita
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 5mg
Keywords: For added creaminess, include avocado slices or feta cheese. Swap chickpeas for black beans or add extra veggies like bell peppers or carrots for more nutrition. Store leftovers in an airtight container in the fridge for up to three days; reheat in the oven at 350°F for best results.