Roasted Cauliflower and Chickpeas Wraps

two hands holding a chickpea and cauliflower wrap.

Roasted Cauliflower and Chickpeas Wraps

This Roasted Cauliflower and Chickpea Wrap is an easy sheet pan vegetarian dinner that comes together in about 45 minutes. It’s packed with flavor, loaded with plant-based protein, and finished with a creamy, garlicky white sauce!

Course Dinner

Cuisine American

Keyword cauliflower and chickpeas wraps, chickpea and cauliflower wraps

Prep Time 25

Cook Time 30

Total Time 55

Servings wraps

Calories 430kcal

Author Maria Doss

Ingredients

Roasted Chickpeas and Cauliflower

1 can (15.5 ounces) can chickpeas
3 cups chopped cauliflower (½ medium head) chopped into ¾-inch florets
3 tablespoons tomato paste
2 tablespoons lemon juice
2 teaspoons each of paprika, ground black pepper, garlic powder and onion powder
1 teaspoon cayenne pepper powder
5 tablespoons vegetable oil
1 ½ to 2 teaspoons salt
½ teaspoon sugar

Sauce

⅓ cup plain yogurt
⅓ cup mayonnaise
1 garlic clove grated
2 teaspoons lemon juice
¼ teaspoon salt

Additional ingredients

4 flatbreads or naan
shredded lettuce as needed
diced tomato as needed
diced cucumber as needed

Instructions

Roast Chickpeas and Cauliflower

Preheat oven to 400°F.
Drain, rinse, and pat the chickpeas dry. Add them to a large sheet pan along with the chopped cauliflower and all the remaining ingredients listed under the roasted chickpeas and cauliflower.
Toss everything together until evenly coated. I like to use my clean hands for this—it helps get all the seasoning into the little nooks and crannies of the cauliflower florets. Spread it in an even layer.
Bake for 25–30 minutes, or until the cauliflower and chickpeas are deep golden and slightly crisp around the edges.
a👉 While they roast, I like to prepare the sauce and chop the veggies for the wraps

Make sauce

Add all the sauce ingredients to a medium bowl and whisk until smooth and well combined. Stir in about 1 tablespoon of water to slightly thin out the sauce, if needed. Refrigerate until ready to serve.

Assemble wraps

When ready to serve, layer some shredded lettuce onto a flatbread, then spoon over the roasted chickpeas and cauliflower. Top with diced cucumber and tomato, drizzle generously with the sauce, and enjoy!

Notes

Flatbreads: Any flatbread works well here, including naan, pita bread, or flour or whole wheat tortillas. I used my homemade garlic naan, but brushed it with salted butter instead of garlic butter for this cauliflower wrap recipe.

Chickpeas: If you’re not using canned chickpeas, use about 1½ cups of cooked chickpeas.

Garlic Sauce: The garlic sauce can be made ahead and refrigerated for up to 3 days, which makes dinner prep even easier.

Nutrition