Cauliflower and Garbanzo Bean Pocket-Sandwiches with Tahini Sauce

Name: Cauliflower and Garbanzo Bean Pocket-Sandwiches with Tahini Sauce
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 1 head cauliflower, cut into florets; 3 tablespoons olive oil; 1 tablespoon ground cumin; salt and freshly ground black pepper; 1 cup plain yogurt; ⅓ cup tahini; ½ lemon, juiced; 1 clove garlic, minced; 1 (14 ounce) can garbanzo beans, rinsed and drained; ¾ cup cherry tomatoes, halved; ⅓ cup chopped fresh parsley; 4 whole pitas, warmed and cut into halves

Suzan Najjar Website

Cauliflower and Garbanzo Bean Pocket-Sandwiches with Tahini Sauce

Share This Recipe

A savory mixture of cauliflower and garbanzo beans forms the filling for these delicious, vegetarian pita sandwiches. Roasting the cauliflower with olive oil and cumin gives it a mellow, caramelized flavor, nicely contrasted with fresh tomatoes and chopped parsley. Using canned garbanzo beans instead of soaking and cooking dried beans saves time. The vegetables are drizzled with a Mediterranean-inspired yogurt and tahini sauce, resulting in a hearty yet healthy lunch or light dinner. If you like, you could also serve the sandwiches deconstructed, spooning the vegetables and sauce onto a plate with toasted pita wedges on the side.

Print recipe

Servings: 4

Ready in: 50min PT50M
Prep time: 10min
Cook time: 40min

Ingredients

1 head cauliflower, cut into florets
3 tablespoons olive oil
1 tablespoon ground cumin
salt and freshly ground black pepper
1 cup plain yogurt
⅓ cup tahini
½ lemon, juiced
1 clove garlic, minced
1 (14 ounce) can garbanzo beans, rinsed and drained
¾ cup cherry tomatoes, halved
⅓ cup chopped fresh parsley
4 whole pitas, warmed and cut into halves

Directions

Preheat oven 425°F (220°C).
Spread cauliflower florets onto a baking sheet. Drizzle olive oil over the cauliflower; season with cumin, salt, and pepper.
Roast cauliflower in preheated oven until golden, 30 to 40 minutes.
While the cauliflower roasts, mix yogurt, tahini, lemon juice, and garlic together in a bowl; season with salt.
Toss garbanzo beans, tomato halves, and parsley together in a large bowl.
Stuff each pita half with cauliflower and the garbanzo bean mixture. Drizzle the tahini sauce over the fillings to serve.

Mealthy tip:

These healthy pita pockets would also be delicious with a side of your favorite pickles and olives. Alternatively, add 1 cup chopped cucumber to the garbanzo and tomato mixture, or sprinkle in some capers or crumbled feta cheese for an added savory element.

Tagged:

Fusion Quick And Easy Lunch American Picnic Oven Mediterranean Chickpeas Garbanzo Beans Tahini Beans Vegetarian Legumes No Meat Sandwiches

Reviews

5.0out of 5 Stars

(2 Reviews)

How would you rate this recipe?

What others are saying

Katie Hason says:

Theses were so delicious! I love the chickpeas and cauliflower together. I've been trying to eat better while I'm at work, so these are great for me to take to lunch instead of eating out.

Sam Dalton says:

These pocket sandwiches are really good! Definitely on my list of most favorites. The roasted cauliflower and garbanzo bean mixture were my favorite part of this recipe.