Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce

My recipe box consists of Whole Foods plant based recipes. I have been wfpb for the last year and have found it fun to find new and tasty recipes. Hope you enjoy them too

½ cup thinly sliced red onion

½ cup cider vinegar

¼ cup water plus 3 to 5 tablespoons, divided

2 teaspoons pure maple syrup

1 ¼ teaspoons salt, divided

1 medium head cauliflower (2 ¼ lbs.), broken into bite-size florets (about 8 cups)

1 (15-oz.) can no-salt-added chickpeas, rinsed and patted dry

3 tablespoons extra-virgin olive oil

1 ½ teaspoons ground cumin

1 teaspoon ground coriander

½ teaspoon garlic powder

½ teaspoon ground turmeric

½ cup whole-milk plain strained (Greek-style) yogurt

½ cup packed tender herbs, such as dill, mint or parsley, plus more for garnish

⅓ cup julienned sun-dried tomatoes with herbs, drained

3 tablespoons tahini

2 tablespoons lemon juice

1 tablespoon harissa paste

4 (6-inch) whole-wheat pita rounds

8 leaves bibb lettuce

Directions at eatingwell.com

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