CAULI + CHICKPEA PITTAS

I’ve had a couple of requests for some weekday lunchtime recipe inspiration and have come up with these mood boosting pittas. I’m writing this having just devoured them for lunch and it’s safe to say I feel nourished, satisfied and very happy! 

The pittas are filled with roasted cauliflower, chickpea and red onion that has been seasoned with cumin and smoked paprika, and drizzled in a tahini and lemon dressing. I recommend making the filling at the weekend (it will generously fill 4 pittas) and the dressing, so all you need to do in the week is lightly toast the pittas and fill with the pre-prepared ingredients. Giving you more time for your lunch break and the opportunity to really enjoy your food. 

Now why are these mood boosting? - apart from the fact that they make you feel super smug that you’ve got a delicious prepared lunch! They are made with wholemeal pittas which helps to balance blood sugar levels (you should try and avoid white refined carbohydrates as these produce energy really quickly causing a blood sugar spike and then drop off which can cause you to slum in between meals). The chickpeas and tahini provide a great plant protein source also helping to boost mood.

Reduce food waste by roasted the cauliflower leaves. These make a great side dish and are delicious dipped in the dressing! 

Ingredients

• 2 tbsp olive oil

• 1/2 large cauliflower

• 1 tin of chickpeas (drained) 

• 1/2 a red onion (thinly sliced into stripes)

• 4 wholemeal pitta breads

• 1 tsp of cumin 

• 1/2 tsp of smoked paprika

• Pinch of salt

Dressing

• 2 tbsp tahini

• 5 tbsp almond milk

• A squeeze of lemon 

• 1 clove of garlic grated 

• Pinch of salt

• Dash of pepper

Optional extras:

• Salad leaves 

• Tomatoes 

• Pomegranate seeds 

Optional roasted cauliflower leaves:

• Leaves from the cauliflower 

• Drizzle of olive oil

• Pinch of salt 

• Dash of pepper

Method 

1. Preheat the oven to 200C/180C fan/gas 6. Line a baking tray with baking paper.

2. Remove the leaves (don’t throw them away!) and using a knife cut the cauliflower into bitesized pieces. You want to maximise the amount of flat edges. 

3. Place the cauliflower pieces into a large mixing bowl. Add the chickpeas and sliced onion. 

4. Add the olive oil, cumin, smoked paprika, and salt to the mixing bowl. Use a large wooden spoon to stir the ingredients, until the filling is evenly coated in the spices. 

5. Evenly spread the mixture across the baking tray and place in the oven for 25 minutes, turning half way through. 

6. Whilst this is cooking, make the dressing. Place the dressing ingredients in a small mixing bowl and stir until well combined. 

7. If you are making the roasted leaves, wash the leaves under cold water and tap dry. Place on a baking tray lined with baking paper and drizzle in a little olive oil, sprinkling over the salt and pepper. Place in the oven for the final 10 minutes of the cauliflower cooking time. 

8. When the filling has finished cooking take out of the oven and leave to rest whilst you lightly toast your pitta. 

9. Carefully cut your pitta in half allowing the steam to escape. Spoon some of the dressing into the pitta and using the back of a spoon coat the inside. Fill the pitta with the roasted vegetables and add any additional fillings. Before adding an extra drizzle of the dressing. You can also have a bowl of the dressing on the side for dipping! 

Top tip: The roasted vegetables would also be delicious in a quinoa salad - another great lunch option. 

Pre-roasted cauliflower, red onion and chickpeas

Roasted filling for the pittas