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Buffalo Cauliflower & Chickpea Pita Pockets with Ranch Sauce.

  • ½ (5 oz) pkg
    baby spinach
  • 1 medium
    carrot
  • ½ medium head
    cauliflower
  • 1 stick
    celery
  • 1 (15 oz) can
    garbanzo beans (chickpeas)
  • 1 clove
    garlic
  • 1 tbsp
    tomato paste
  • 2
    whole grain pitas
  • ½ medium
    yellow onion
  •  
    black pepper
  •  
    chili-garlic sauce
  •  
    Dijon mustard
  •  
    dill
  •  
    extra virgin olive oil
  •  
    garlic powder
  •  
    mayonnaise
  •  
    onion powder
  •  
    parsley flakes
  •  
    salt
  •  
    white wine vinegar
  • 1
    Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)
    ½ medium head cauliflower
    1 medium carrot
    1 stick celery
    ½ (5 oz) pkg baby spinach
  • 2
    Reserve ¼ cup of the chickpea liquid and place in a medium bowl, then drain and rinse the chickpeas.
    1 (15 oz) can garbanzo beans (chickpeas)
  • 3
    Add half the chickpeas to the bowl with the bean liquid and mash well; stir in remaining chickpeas, leaving them whole.
  • 4
    Add vinegar, Dijon, chili-garlic sauce, and tomato paste to the chickpea mixture; stir to combine. Set aside.
    1 tbsp white wine vinegar
    2 tsp Dijon mustard
    1 tsp chili-garlic sauce
    1 tbsp tomato paste
  • 5
    To make the ranch dressing, combine mayonnaise and spices in a small bowl; whisk to combine. Add additional water (1 tsp at a time) as needed to reach a drizzling consistency.
    3 tbsp mayonnaise
    ½ tsp dill
    ⅛ tsp parsley flakes
    ⅛ tsp garlic powder
    ⅛ tsp onion powder
    1 pinch salt
    ⅛ tsp black pepper
  • 6
    Remove leaves and thick stems from cauliflower; cut into bite-sized florets.
  • 7
    Peel and small dice onion and carrot.
    ½ medium yellow onion
  • 8
    Preheat a skillet over medium-high heat.
  • 9
    Peel and mince garlic.
    1 clove garlic
  • 10
    Once the skillet is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 11
    Add cauliflower, onion, carrot, and garlic to the skillet and cook, stirring occasionally, 3-4 minutes.
  • 12
    Add chickpea mixture, salt, and pepper to the skillet and continue to cook until cauliflower is tender, about 5 minutes. Taste the chickpea mixture and add more garlic-chili sauce (¼ tsp at a time) to reach desired spiciness.
    ½ tsp salt
    ¼ tsp black pepper
    1 tsp chili-garlic sauce
  • 13
    Small dice celery.
  • 14
    Cut pita in half and carefully open the pita pockets.
    2 whole grain pitas
  • 15
    To serve, divide spinach, bean-cauliflower mixture, and celery between pita pockets. Top with ranch dressing and enjoy!