Roasted Cauliflower Chickpea Wraps

I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful.

I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold flavors, textures, and are super satisfying.

The cauliflower and chickpeas are tossed in harissa paste to bring maximum flavor to the wraps. Harissa paste has a complex and vibrant flavor profile with a combination of heat, smokiness, and tanginess.

Spread a simple feta yogurt spread on naan bread and top with the harissa roasted cauliflower and chickpeas. Top with lettuce, cucumber, pickled red onions, tahini dressing, and fresh herbs.

The wraps are versatile, so feel free to adjust the toppings or sauces according to your taste. Serve for lunch or a light dinner. Everyone loves these nutritious and delicious vegetarian wraps.

Ingredients

For the cauliflower & chickpeas:

• Cauliflower– cut into florets.
• Chickpeas– I use canned chickpeas, rinse and drain before using.
• Olive oil
• Harissa– use mild Harissa paste. I like Mina and Zwita brands. Every brand has a different level of spiciness so taste before using and use however much you like.

For the feta yogurt spread:

• Feta cheese– I recommend buying feta cheese in a block and then crumbling it. It is creamier than already crumbled feta cheese.
• Plain Greek yogurt– you can use fat-free, 2% or whole milk yogurt.
• Lemon juice
• Olive oil

For the wraps:

• Pita or naan breads– pita bread or naan flatbread will work for the wraps.
• Shredded Romaine lettuce
• Chopped cucumbers
• Pickled red onions
• Tahini dressing– don’t skip the dressing! It is SO good and easy to make.
• Herbs– top with chopped fresh parsley, dill, or both!

How to Make Roasted Cauliflower Chickpea Wraps

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
• Spread cauliflower and chickpeas on prepared pan and toss with olive oil. Top with harissa paste and toss until well coated. Season with salt and pepper. Roast for 25 to 30 minutes, tossing halfway through, or until cauliflower is tender and the chickpeas are crispy.

• Meanwhile, make the feta yogurt spread. In a medium bowl, stir together the feta cheese, Greek yogurt, lemon juice, olive oil, salt, and pepper.
• To assemble the wraps, spread each pita or naan bread evenly with the feta yogurt spread.
• Top with with lettuce, roasted cauliflower and chickpeas, cucumber, and pickled red onions.
• Drizzle with tahini dressing and garnish with chopped parsley. Serve immediately.

Customize the Wraps!

• Spread with hummus.
• Add chicken, steak, or shrimp for extra protein.
• Add tomatoes.
• Top with pitted olives.
• Add avocado slices.
• For a little heat, add jalapeño slices or a few dashes of hot sauce.

What to Serve with the Wraps

• Smashed Potatoes
• Baked Sweet Potato Fries or Roasted Sweet Potato Wedges
• Baked Garlic Parmesan Potato Wedges
• Grilled Zucchini
• Simple Skillet Green Beans
• Fruit Salad

Storing Tips

• Store leftover roasted cauliflower and chickpeas in an airtight container in the refrigerator for up to 5 days.
• To reheat the veggies & chickpeas, I recommend using an air fryer! You can also place the veggies & chickpeas on a baking sheet and place in a 350 degree F oven and heat until warm. Or place the mixture in a large skillet and heat over medium heat, tossing occasionally until heated through. You can use the microwave, but it will make the veggies and chickpeas a little mushy.
• You can make the feta yogurt spread and tahini dressing in advance. Store in separate containers in the fridge for up to 7 days.

More Wrap & Sandwich Recipes

• Chicken Caesar Wrap
• Turkey Wrap
• Lettuce Wraps
• Smashed Chickpea & Avocado Salad Sandwich
• Caprese Sandwich

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Vegetarian

Roasted Cauliflower Chickpea Wraps

5 from 1 vote

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Cuisine Middle Eastern

Servings 4

Cook ModePrevent your screen from going dark

Ingredients  

1x2x3x

For the cauliflower & chickpeas:

• 1 medium head cauliflower, cut into florets
• 15 oz can chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 3 tablespoons mild Harissa paste,* I like Mina and Zwita brands
• Kosher salt and black pepper, to taste

For the feta yogurt spread:

• 1 cup feta cheese
• 1/4 cup plain Greek yogurt
• 2 tablespoons lemon juice
• 2 teaspoons olive oil
• Kosher salt and black pepper, to taste

For the wraps:

• 4 pita or naan breads
• Shredded Romaine lettuce
• Chopped cucumbers
• Pickled red onions
• Tahini dressing
• Chopped parsley

Instructions 

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
• Spread cauliflower and chickpeas on prepared pan and toss with olive oil. Top with harissa paste and toss until well coated. Season with salt and pepper. Roast for 25 to 30 minutes, tossing halfway through, or until cauliflower is tender and the chickpeas are crispy.
• Meanwhile, make the feta yogurt spread. In a medium bowl, stir together the feta cheese, Greek yogurt, lemon juice, olive oil, salt, and pepper.
• To assemble the wraps, spread each pita or naan bread evenly with the feta yogurt spread. Top with with lettuce, roasted cauliflower and chickpeas, cucumber, and pickled red onions. Drizzle with tahini dressing and garnish with chopped parsley. Serve immediately.

Notes

Every Harissa paste has a different level of spiciness, so taste before using. I use 3 tablespoons, but you can use less or more. 

Nutrition

Calories: 503kcal, Carbohydrates: 65g, Protein: 20g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 44mg, Sodium: 1202mg, Potassium: 673mg, Fiber: 10g, Sugar: 7g, Vitamin A: 252IU, Vitamin C: 74mg, Calcium: 349mg, Iron: 2mg

Keywords cauliflower, chickpea, harissa, wrap