Chickpea & Cauliflower Flatbreads with Avocado Mash

Ingredients

• Cauliflower

  Raw

  12 floweret or 156g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Salt

  Table

  1 dash or 0.4g

• Chickpeas

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

  2 cup or 480g

• Avocados

  Raw, All commercial varieties

  2 fruit or 402g

• Lemon juice

  Raw

  2 tbsp or 30g

• 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.
2. Place the cauliflower and chickpeas on a large rimmed baking sheet. Toss with olive oil and 1/4 teaspoon salt. Roast in the oven for 25 minutes.
3. While the vegetables are roasting, mash the avocados with lemon juice and a pinch of salt.
4. Spread the avocado mash over the pita bread.
5. Top with the roasted cauliflower, chickpeas, and pumpkin seeds. Serve with a drizzle of hot sauce.

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