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pita wraps stuffed with curried cauliflower and chickpeas

Curried Cauliflower Pita Wraps

  • Author: Lauren Casolaro
  • Total Time: 30 Minutes
  • Yield: 4 Pita Wraps 1x
  • Diet: Vegan


These curried cauliflower pita wraps are the perfect plant-based lunch! These sandwiches are healthy, easy to make, and are ready in under 30 minutes.


  • 1 head of cauliflower, chopped into florets
  • 1 (15oz) can chickpeas, drained & rinsed
  • 1 cup shredded lettuce
  • 2-3 tablespoons olive oil
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 1/4 teaspoon cumin
  • 1/4 tsp pepper
  • 1/4 teaspoon paprika
  • 3/4 cup hummus 
  • 4 whole-wheat pita breads

Mint Tahini Dressing

  • 1/4 cup packed mint, destemmed
  • 3 tablespoons tahini
  • juice from 1 lemon
  • 2-3 tablespoons water, more as needed
  • 3 garlic cloves
  • 3 tablespoons maple syrup, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


  1. Start by preheating the oven to 425 degrees F and lining a tray with aluminium foil or parchment paper.
  2. In a large bowl, add cauliflower florets, chickpeas, olive oil, curry powder, turmeric, cumin, salt, and pepper. Toss until combined.
  3. Pour the curried cauliflower and chickpeas onto the prepared tray. Bake for 25-30 minutes, or until crispy and golden.
  4. While the chickpeas and cauliflower are roasting, prepare the pitas and dressing. You can either cut the pita breads in half and stuff them with the filling or keep them whole and layer everything on top, folding them in half like a taco to eat them.  Spread a dollop of hummus inside or on top of the pita. Next, add shredded lettuce then set aside until the cauliflower and chickpeas are done. Refer to the images of the finished product to see both options in action. 
  5. For the dressing, add destemmed mint, tahini, lemon juice, garlic cloves, maple syrup, salt, pepper, and water to a blender or food processor. Blend for 1 minute or until smooth. Taste and adjust accordingly. 
  6. Add roasted curried cauliflower and chickpea mixture to the prepped pitas. Drizzle the mint tahini dressing on top of the curried cauliflower pita wraps and enjoy immediately! 


These wraps are best enjoyed immediately, but can be meal prepped. Store roasted cauliflower and chickpeas separately from mint tahini dressing in air tight containers for up to 5 days. 

Nutritional values are estimates only. See our full nutrition disclosure here.

  • Prep Time: 5 Minutes
  • Cook Time: 25 Minutes
  • Category: Main Dishes
  • Method: Bake
  • Cuisine: Indian/American


  • Serving Size: 1 Pita Wrap
  • Calories: 477
  • Sugar: 3.5g
  • Sodium: 790mg
  • Fat: 14mg
  • Saturated Fat: 2.1g
  • Carbohydrates: 72.3g
  • Fiber: 15.6g
  • Protein: 17.g
  • Cholesterol: 0mg

Keywords: curried cauliflower, chickpea and cauliflower curry, vegan curried cauliflower, cauliflower and chickpea pita wraps, vegan sandwiches, chickpea cauliflower curry