Chickpea & Cauliflower Flatbreads with Avocado Mash

Ingredients

• Cauliflower

  Raw

  1 cup chopped, or 107g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Lemon juice

  Raw

  2 tbsp or 30g

• Salt

  Table

  1 dash or 0.4g

• Pita bread

  Whole-wheat

  4 pita, large or 256g

• Pumpkin and squash seed kernels

  Seeds, dried

  2 tbsp or 16g

• Pepper or hot sauce

  Ready-to-serve

  4 tsp or 19g

Directions

1. Preheat the oven to 425°F. Line a large rimmed baking sheet for easy cleanup, if desired.
2. Drain and rinse the chickpeas well. On the baking sheet, combine the cauliflower florets and chickpeas with the olive oil and a generous pinch of salt. Toss to coat and spread in an even layer.
3. Roast until the chickpeas are crisped and the cauliflower is tender and browned in spots, about 25 minutes, stirring once halfway.
4. Meanwhile, in a bowl mash the avocados with the lemon juice and a pinch of salt to taste until mostly smooth.
5. Spread the avocado mash over the pita breads, top with the roasted cauliflower and chickpeas, sprinkle with pumpkin seeds, and finish with a drizzle of hot sauce.
6. Serve immediately.