Ingredients

The following ingredients have 7 Servings
  • 3 cups cauliflower florets
  • 1 red pepper, cut into 1″ cubes
  • 1 red onion, cut into 1″ cubes
  • 1 zucchini, cut into 1/2″ slices
  • 1 yellow squash, cut into 1/2″ slices
  • 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 2 tablespoons olive oil
  • 3/4 cup plain greek yogurt
  • 1/2 cup grated cucumber
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons dry dill
  • 1 garlic clove, grated
  • salt to taste
  • 7 whole wheat flatbreads

Instruction

  • Preheat oven to 400.
  • In large bowl, add cauliflower, red pepper, red onion, zucchini, yellow squash, and chickpeas.
  • In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, and ground coriander.
  • Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
  • Spread vegetables out on a baking sheet.
  • Bake for 20 minutes.
  • Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
  • In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
  • Warm up the flatbread or toast on a skillet for 1-2 minutes. Top with 3/4 cup roasted vegetable mixture and finish with 2 tablespoons of the yogurt cucumber sauce. Serve