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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 656 calories
  • 30 min
  • 4 servings

Ingredients

  • 1 (5 oz) pkg baby spinach
  • 2 medium carrots
  • 1 medium head cauliflower
  • 2 sticks celery
  • 2 (15 oz) 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, dried
  • extra virgin olive oil
  • garlic powder
  • mayonnaise
  • onion powder
  • parsley flakes
  • salt
  • white wine vinegar

Instructions

  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 (5 oz) pkg baby spinach
  2. Reserve ½ cup of the chickpea liquid and place in a medium bowl, then drain and rinse the chickpeas.
    • 2 (15 oz) 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!

Nutrition per Serving

Calories
656
Fat
30g
Net Carbs
64g
Protein
21g

Cookware

  • can opener
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • measuring cups
  • measuring spoons
  • mixing bowls
  • nonstick skillet
  • potato masher
  • stirring spoon
  • vegetable peeler
  • whisk or fork