Chickpea Cauliflower Flatbread
Chickpea Cauliflower Flatbread
These chickpea cauliflower flatbreads are an easy vegan meal that you can make at home! This recipe was inspired by my VERY popular Cauliflower Chickpea Wraps, which went viral.
These chickpea cauliflower flatbreads are such an easy vegan meal you can make at home! I’ve been enjoying eating this easy vegan lunch wrap lately, I still can’t get enough of it. This recipe was inspired by my VERY popular Cauliflower Chickpea Wraps which went viral on TikTok, and continues to be one of my most-read recipes ever.
There are a few key differences between this recipe and that one, though, and to be honest I’ve been loving this recipe just a little bit more. Using riced cauliflower and lightly mashed chickpeas creates a creamier filling reminiscent of what you find in “ground beef” tacos. Also, toasting the outside of the flatbreads in a pan before speaking gives it a crunchy exterior kind of like a Taco Bell gordita crunch taco.
What I’m basically trying to say is, this recipe is delicious! The best part is, this easy vegan lunch idea that comes together in less than 20 minutes!
Is this recipe vegan?
Yup! This recipe is completely vegan. From the chickpea and cauliflower filling to the homemade tahini dressing, there are no animal products in this recipe at all. The flatbread I used is vegan, but be sure to check the ingredients of your flatbread if you buy it from a store.
What are the ingredients for these veggie wraps?
The full recipe is below, but the key components of these veggie wraps are:
Optional: Lettuce and Tomato
How long does this recipe take?
Start to finish, this recipe takes about 20 minutes to make.
How can this be meal prepped?
To meal prep this recipe, I recommend storing the key ingredients in separate glass containers like these to maintain their freshness. So, the chickpea and cauliflower filling will go in their own container, and the tahini and lettuce will be stored separately as well.
It’s always best to store salad and dressing separately so the salad doesn’t get soggy in the fridge. When everything is stored separately, it will last in the fridge for about a week.
Chickpea Cauliflower Flatbread
Ingredients
- 2 tbsp olive oil
- 1 can of chickpeas, drained, rinsed, and lightly mashed
- 2 c cauliflower rice
- 1/2 onion, chopped
- 3 garlic cloves, minced
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp turmeric
- 1/2 tsp coriander
- pinches of black pepper, and cayenne pepper
- 1/4 c tahini
- 2 tbsp fresh lemon juice
- 2 cloves of garlic, minced
- 1 tsp mustard
- 1/2 tsp - 1 tsp salt
- Pinch of black pepper
- 2 - 4 tbsp water
- Flatbread
- Hummus
- Optional: Lettuce and Tomato
Instructions
- Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until soft, about 3-5 minutes. Now, add the chickpeas and cauliflower rice, and cook for another 5 minutes, until the veggies are soft and heated through.
- Sprinkle the seasonings on the veggies and stir until evenly distributed. Taste and add more salt, if needed.
- To make the tahini dressing: mix all ingredients together in a small bowl.
- To assemble: spread hummus on one side of the flatbread and top with a scoop of the chickpea and cauliflower filling. Fold the flatbread in half, like a taco.
- Heat a cast iron skillet or saucepan over high heat, and press the folded flatbread in the pan until it's brown and crispy. Flip and repeat on the other side.
- Open up the flatbread and add some lettuce and tomato, if using. Drizzle the tahini dressing on top and serve.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!