Unleavened Flatbread with Roasted Cauliflower and Chickpeas

Try this creation and reconsider if you still think vegetable dishes are boring and uninteresting.

Details

  • Preparation Time: 15 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

Avocado spread

  • 2 piece Avocado, fresh

  • pieces Garlic, fresh

  • 1 spoon Oil, olive

  • pieces Juice, lemon

  • pieces Salt, table

  • 8 pieces Tortilla, wheat

  • 4 spoon Oil, olive

  • 1 piece Cauliflower, fresh

  • 400 g Chickpea, cooked

  • 0.5 teaspoons Spices, pepper, red or cayenne

  • 2 teaspoons Spices, turmeric, ground

Yogurt sauce

  • 2 spoons Sesame butter, tahini

  • 60 ml Water

  • 120 ml Yogurt, plain, from whole milk

  • 3 spoons Juice, lemon

  • pieces Salt, table

Steps

  1. Preheat the oven to 220 degrees Celsius, line a baking tray with parchment paper. Clean the cauliflower, wash it, and divide it into smaller florets, then dry them well with paper towels. Rinse the chickpeas from the can under running water, drain, and dry with paper towels.

  2. Place the dried chickpeas in a bowl, drizzle with a little olive oil, and season with garam masala, cayenne pepper, and salt. Mix the ingredients well with a spoon or spatula to ensure the chickpeas are evenly seasoned.

  3. Spread the cauliflower florets on the baking tray, drizzle with a little olive oil, and season with pepper and salt. Add the seasoned chickpeas, then place the tray in the preheated oven for 15 minutes. Gently stir the chickpeas and cauliflower and bake for another 10 to 20 minutes, or until the chickpeas are crispy and the cauliflower is nicely browned on top and edges.

  4. While the cauliflower and chickpeas are roasting, prepare the avocado spread. In an electric blender, mix the avocado flesh, garlic, lemon juice, olive oil, salt, and pepper. Taste the mixture and adjust the seasoning if needed. In a small bowl, smoothly mix tahini and water. Stir in yogurt and lemon juice, and season the dressing with pepper and salt to taste.

  5. First, spread the avocado spread on the unleavened flatbreads. Add the roasted cauliflower and chickpeas, drizzle with the prepared dressing, and serve the dish.

Nutrition Information (Per 100g)

  • Calories: 168.81 kcal
  • Fat: 9.14 g
    • Saturated Fat: 1.1 g
  • Carbohydrates: 16.65 g
    • Sugars: 1.36 g
  • Protein: 4.08 g
  • Fiber: 4.41 g

Advice

Unleavened flatbreads can be bought or made at home.