Chili Lime Chickpea Wrap (Print Version)
# Ingredients:
01 -
½ medium red onion, thinly sliced.
02 -
2 cloves garlic, grated.
03 -
1 lime, zested and juiced.
04 -
1 tablespoon red wine vinegar.
05 -
1 teaspoon maple syrup for onions.
06 -
½ cup fresh cilantro, divided.
07 -
1 small cauliflower head, cut in 1-inch pieces.
08 -
1 can (15 oz) chickpeas, drained.
09 -
2 teaspoons garlic powder.
10 -
1 teaspoon ground coriander.
11 -
1 teaspoon onion powder.
12 -
1 teaspoon dried thyme.
13 -
1-2 chipotle peppers in adobo.
14 -
½ cup plain vegan yogurt.
15 -
2 tablespoons vegan mayo.
16 -
2 teaspoons maple syrup for sauce.
17 -
3-4 pitas or wraps.
18 -
Lettuce leaves.
19 -
Avocado oil for roasting.
# Instructions:
01 -
Mix sliced onions with garlic, lime, vinegar, maple syrup, cilantro and salt, then chill.
02 -
Dry chickpeas well, toss with oil and salt, spread on a baking tray.
03 -
Bake chickpeas at 425°F for 20 minutes on top rack.
04 -
Cool slightly, add garlic powder and coriander, then bake 10 more minutes until crispy.
05 -
Toss cauliflower with remaining seasonings and oil on separate tray.
06 -
Bake cut-side down for 20 minutes, toss, then 10-15 minutes more until brown.
07 -
Blend chipotles, yogurt, mayo, lime, maple syrup, garlic and cilantro until smooth.
08 -
Mix roasted chickpeas and cauliflower, coat with some sauce.
09 -
Layer warm pita with sauce, lettuce, chickpea mix and pickled onions.
# Notes:
01 -
Soak onions in cold water to mellow flavor.
02 -
Place cauliflower cut-side down for better browning.
03 -
Can use tahini instead of yogurt.
04 -
Pick thin-skinned limes for more juice.