Try this Herbed Lemon Flatbread made with cauliflower, chickpeas and McCormick Seasonings! Recipe and Photo Credit: Sam Perpignand @saltnsprinkles
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INGREDIENTS
Servings: 2 to 4
Ingredients
- Roasted Veggies
- 3 cups cauliflower florets
- 1 can (15 ounces) chickpeas, drained and rinsed
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon McCormick® Ground Cumin
- 1 teaspoon salt
- 1/2 teaspoon McCormick® Ground Turmeric
- 1/2 teaspoon McCormick Gourmet™ Roasted Ground Coriander
- Pinch of McCormick® Pure Ground Black Pepper
- Pinch of McCormick® Ground Cayenne Red Pepper
- Shredded lettuce, to serve
- Pitas, to serve
- Herbed Lemon Rub
- 1 teaspoon McCormick® Parsley Flakes
- 1 teaspoon McCormick® Basil Leaves
- 1 teaspoon McCormick® Oregano Leaves
- 1 teaspoon fresh lemon zest
- Tahini Dressing
- 1/4 cup tahini
- 2 tablespoons fresh lemon juice
- 2 teaspoons capers
- 2 cloves garlic, minced
INSTRUCTIONS
- 1 For the Roasted Veggies: Preheat oven to 375°F. Line a baking sheet with foil. Toss cauliflower, chickpeas, onions, and garlic together on the baking sheet. Drizzle the olive oil on top of the veggies. Add the seasonings and toss again until the veggies are well-coated. Place in the oven and roast for about 35 minutes, tossing halfway through.
- 2 For the Herbed Lemon Rub: Combine all ingredients in a small bowl and set aside.
- 3 For the Tahini Dressing: Mix all ingredients in a small bowl. Set aside.
- 4 To Assemble: Warm pitas in the oven until soft and pliable. Toss the tahini dressing with the lettuce, and spread this on top of the pita. Add the mixed veggies on top and drizzle with any of the remaining dressing. Serve warm and enjoy.
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NUTRITION INFORMATION
(per Serving)Nutrition information coming soon.
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