When you’re in the mood for a light yet filling lunch, this Roasted Vegetable & Chicken Pita is the perfect choice. It’s loaded with roasted cauliflower and chickpeas, shredded roast chicken, and fresh veggies, all drizzled with a zesty chimichurri sauce. It’s quick to prepare, packed with protein and fibre, and will keep you feeling satisfied all afternoon.
Why you’ll love this recipe
- Packed with Flavour – The crispy roasted cauliflower and chickpeas combined with the tangy chimichurri sauce give this pita incredible flavour.
- Healthy and Nutritious – Full of veggies, protein, and healthy fats, this meal is both light and filling, making it an ideal choice for a wholesome lunch.
- Easy to Make – With minimal preparation and the oven doing most of the work, this recipe comes together in no time and requires only a few simple ingredients.
Tips for perfecting your Roasted Vegetable & Chicken Pita
- Roast the Cauliflower and Chickpeas until crispy – For maximum flavour and texture, make sure you roast the cauliflower and chickpeas until they are golden brown and crispy.
- Make your Chimichurri Sauce ahead – If you have time, prepare the chimichurri sauce a little ahead of time to allow the flavours to meld together, resulting in a more vibrant and tangy dressing.
What goes in my Roasted Vegetable & Chicken Pita
- Roast chicken: Using pre-cooked roast chicken from your local supermarket makes this recipe a breeze.
- Hommus: Creamy, garlicky hommus acts as the perfect base for your pita.
- Green cabbage: Adds a refreshing crunch and brings balance to the warm, roasted veggies and chicken.
- Cucumber: Crisp and hydrating, the cucumber adds a fresh bite.
- Cauliflower: Adds a nutty, caramelised flavour that pairs well with the chickpeas.
- Chickpeas: Provide protein and texture to the dish while soaking up all the spices and flavours from roasting.
Chimichurri Sauce:
- Parsley: Brings a vibrant note to the chimichurri sauce, lifting the flavours of the dish.
- Red chilli: The chilli introduces just the right amount of heat, giving the chimichurri a spicy kick.
- Red wine vinegar: Provides the necessary acidity to balance the richness of the olive oil and bring brightness to the chimichurri.
Healthy Roasted Vegetable & Chicken Pita
Course: Lunch6
servings15
minutes30
minutesIngredients
500g roast chicken
3 pita bread pockets, cut in half (makes 6)
200g hommus
1/2 green cabbage, chopped
1 cucumber, chopped
- Cauliflower and Chickpeas:
1 cauliflower, chopped
400g can of chickpeas, drain and pat dry
1 tbsp paprika
2 tbsp olive oil
- Chimichurri:
1 – 1.5 cups parsley, hard stalks discarded, finely chop the remainder
3 garlic cloves, minced
1 medium shallot, finely diced
1 red chilli, deseeded and finely chopped
1/2 cup extra virgin olive oil
2 tbsp red wine vinegar, adjust to taste
Salt
Juice of 1/2 lemon
1 tsp oregano
Directions
- Preheat oven to 200°C
- Spread the cauliflower and chickpeas evenly on a baking tray lined with baking paper. Sprinkle paprika and olive oil over the mixture and mix together.
- Roast in the preheated oven for 25-30 minutes, or until the cauliflower is tender and slightly browned, and the chickpeas are crispy.
- In a small bowl, combine the chimichurri ingredients.
- Warm the pitas in the oven for a few minutes.
- Spread a generous amount of hommus on each pita.
- Layer with cabbage, cucumber, roast chicken, roasted cauliflower and chickpeas. Top with chimichurri sauce and enjoy!
