Buffalo Cauliflower & Chickpea Pita Pockets with Ranch Sauce
- Time
- 30 min
- Serves
- 4
- Style
- Default
Ingredients
- 1 (5 oz) pkgbaby spinach
- 2 mediumcarrots
- 1 medium headcauliflower
- 2 stickscelery
- 2 (15 oz) cansgarbanzo beans (chickpeas)
- 2 clovesgarlic
- 2 tbsptomato paste
- 4whole grain pitas
- 1 mediumyellow 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
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
Per serving
- Calories
- 656
- Protein
- 21g
- Carbs
- 83g
- Fat
- 30g
- Fiber
- 19g
- Sodium
- 717mg
Method
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