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Shawarma-Seasoned Cauliflower and Chickpea Pitas
Ingredients
  • 1 ½- lb head cauliflower, cut into medium florets
  • 15- oz can chickpeas, drained and rinsed
  • 3 Tbsp olive oil
  • 1 Tbsp shawarma spice blend
  • 1 ¼ tsp kosher salt
  • ¼ cup coarsely chopped fresh mint, plus leaves for serving
  • ¾ cup plain whole-milk yogurt
  • 4 6 ½-inch pita rounds, warmed
  • 2 Persian cucumbers, sliced into half-moons
  • ¼ cup thinly sliced red onion
Steps
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