BBQ Chickpeas, Roasted Cauliflower with Avocado Spread Flatbreads

If you don’t know where to start with vegan cuisine, just pick this recipe. You’ll wonder why you didn’t embark on this journey without meat and dairies sooner. What I love about this recipe is the mix of textures: the caramelized chickpeas, the smooth flatbreads and the crispy cauliflowers. A pure delight.

Funny story about this recipe that I’m sharing with you lovely people 🙂 I started making dinner (this recipe) one evening right before the real estate agent was supposed to arrive to take pictures of our apartment. Quick note on the side: we were about to move out. I know I picked a bad timing but the days were getting shorter and shorter and I wanted to be able to take a pic of the meal before dusk. The lady arrived and I helped her home staging the rooms. So much so that I almost let the chickpeas burn. But things turned out pretty well: she was super happy that I was cooking something in the kitchen because it was looking real 🙂


Serving: 4 people (one flatbread per person)

Timing: 40 minutes with canned chickpeas

40 min cooking + 40 min prep with dried chickpeas


vegan pita bread with avocado spread, cauliflower and chickpeas


vegan pita bread with avocado spread, cauliflower and chickpeas



– 4 ripe avocados

– 4 cloves of garlic (or more if you love them like I do), chopped

– the juice of one lemon

– 1 big cauliflower

– 1 cup chickpeas

– sesame oil

– sesame seeds

– honey

– olive oil

– salt and pepper



If you decide to go with canned chickpeas, just forget about this first step.

The night before, soak the chickpeas in a bowl. Bring water to a boil when preparing this recipe and cook the chickpeas for 40 minutes. Drain and let dry.

Preheat the oven to 400°F (200°C).

Wash the cauliflower and cut it into florets. Cut each floret in halves so that they have a “flat” side.

Oil a baking sheet and display the cauliflower florets on it.

In a bowl, mix 2 soupspoons of honey, 2 soupspoons of sesame oil and a handful of sesame seeds. Pour the chickpeas into the bowl and cover them with this mixture. Dispose the chickpeas on a baking sheet, previously oiled as well.

Put the 2 baking sheets in the oven and let cook for 25 to 30 minutes.

Meanwhile, cut the avocados in halves and scoop out the flesh with a spoon. In a bowl, mash the avocados with a fork. Add the lemon juice, the garlic and season with salt and pepper.

At this point you can start toasting the flatbreads if you feel like it.

Spread the avocado mixture on the flat breads. Add the roasted cauliflowers and the caramelized chickpeas and you’re done.


vegan pita bread with avocado spread, cauliflower and chickpeas

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