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Buffalo Cauliflower & Chickpea Pita Pockets with Ranch Sauce.

  • 1 (142 g) pkg
    baby spinach
  • 2 medium
    carrots
  • 1 medium head
    cauliflower
  • 2 sticks
    celery
  • 2 (398 ml) cans
    garbanzo beans (chickpeas)
  • 2 cloves
    garlic
  • 2 tbsp
    tomato paste
  • 4
    whole grain pitas
  • 1 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.)
    1 medium head cauliflower
    2 medium carrots
    2 sticks celery
    1 (142 g) pkg baby spinach
  • 2
    Reserve ½ cup of the chickpea liquid and place in a medium bowl, then drain and rinse the chickpeas.
    2 (398 ml) cans 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.
    2 tbsp white wine vinegar
    4 tsp Dijon mustard
    2 tsp chili-garlic sauce
    2 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.
    ⅓ cup mayonnaise
    1 tsp dill
    ¼ tsp parsley flakes
    ¼ tsp garlic powder
    ¼ tsp onion powder
    ⅛ tsp salt
    ¼ tsp black pepper
  • 6
    Remove leaves and thick stems from cauliflower; cut into bite-sized florets. Transfer to a medium bowl.
  • 7
    Peel and small dice onion and carrots; add to the bowl with the cauliflower.
    1 medium yellow onion
  • 8
    Preheat a large skillet over medium-high heat.
  • 9
    Peel and mince garlic.
    2 cloves garlic
  • 10
    Once the skillet is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 11
    Add cauliflower, onion, carrot, and garlic to the skillet and cook, stirring occasionally, 4-5 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 (½ tsp at a time) to reach desired spiciness.
    1 tsp salt
    ½ tsp black pepper
    2 tsp chili-garlic sauce
  • 13
    Small dice celery.
  • 14
    Cut pita in half and carefully open the pita pockets.
    4 whole grain pitas
  • 15
    To serve, divide spinach, bean-cauliflower mixture, and celery between pita pockets. Top with ranch dressing and enjoy!