I love roasted cauliflower and chickpeas together. My roasted cauliflower chickpea tacos are a blog favorite and this roasted cauliflower chickpea salad is so flavorful.

I also love making these Roasted Cauliflower Chickpea Wraps. The wraps have bold flavors, textures, and are super satisfying.

The cauliflower and chickpeas are tossed in harissa paste to bring maximum flavor to the wraps. Harissa paste has a complex and vibrant flavor profile with a combination of heat, smokiness, and tanginess.

Spread a simple feta yogurt spread on naan bread and top with the harissa roasted cauliflower and chickpeas. Top with lettuce, cucumber, pickled red onions, tahini dressing, and fresh herbs.

The wraps are versatile, so feel free to adjust the toppings or sauces according to your taste. Serve for lunch or a light dinner. Everyone loves these nutritious and delicious vegetarian wraps.

Ingredients

For the cauliflower & chickpeas:

• Cauliflower– cut into florets.
• Chickpeas– I use canned chickpeas, rinse and drain before using.
• Olive oil
• Harissa– use mild Harissa paste. I like Mina and Zwita brands. Every brand has a different level of spiciness so taste before using and use however much you like.

For the feta yogurt spread:

• Feta cheese– I recommend buying feta cheese in a block and then crumbling it. It is creamier than already crumbled feta cheese.
• Plain Greek yogurt– you can use fat-free, 2% or whole milk yogurt.
• Lemon juice
• Olive oil

For the wraps:

• Pita or naan breads– pita bread or naan flatbread will work for the wraps.
• Shredded Romaine lettuce
• Chopped cucumbers
• Pickled red onions
• Tahini dressing– don’t skip the dressing! It is SO good and easy to make.
• Herbs– top with chopped fresh parsley, dill, or both!

How to Make Roasted Cauliflower Chickpea Wraps

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
• Spread cauliflower and chickpeas on prepared pan and toss with olive oil. Top with harissa paste and toss until well coated. Season with salt and pepper. Roast for 25 to 30 minutes, tossing halfway through, or until cauliflower is tender and the chickpeas are crispy.

• Meanwhile, make the feta yogurt spread. In a medium bowl, stir together the feta cheese, Greek yogurt, lemon juice, olive oil, salt, and pepper.
• To assemble the wraps, spread each pita or naan bread evenly with the feta yogurt spread.
• Top with with lettuce, roasted cauliflower and chickpeas, cucumber, and pickled red onions.
• Drizzle with tahini dressing and garnish with chopped parsley. Serve immediately.

Customize the Wraps!

• Spread with hummus.
• Add chicken, steak, or shrimp for extra protein.
• Add tomatoes.
• Top with pitted olives.
• Add avocado slices.
• For a little heat, add jalapeño slices or a few dashes of hot sauce.

What to Serve with the Wraps

Storing Tips

• Store leftover roasted cauliflower and chickpeas in an airtight container in the refrigerator for up to 5 days.
• To reheat the veggies & chickpeas, I recommend using an air fryer! You can also place the veggies & chickpeas on a baking sheet and place in a 350 degree F oven and heat until warm. Or place the mixture in a large skillet and heat over medium heat, tossing occasionally until heated through. You can use the microwave, but it will make the veggies and chickpeas a little mushy.
• You can make the feta yogurt spread and tahini dressing in advance. Store in separate containers in the fridge for up to 7 days.

More Wrap & Sandwich Recipes

Vegetarian

Roasted Cauliflower Chickpea Wraps

Harissa roasted cauliflower and chickpeas served in fluffy naan bread with a creamy feta yogurt spread, lettuce, crisp cucumbers, pickled red onions, and a drizzle of tahini dressing.

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For the cauliflower & chickpeas:

• 1 medium head cauliflower, cut into florets
• 15 oz can chickpeas, rinsed and drained
• 2 tablespoons olive oil
• 3 tablespoons mild Harissa paste,* I like Mina and Zwita brands
• Kosher salt and black pepper, to taste

For the feta yogurt spread:

• Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.

• Spread cauliflower and chickpeas on prepared pan and toss with olive oil. Top with harissa paste and toss until well coated. Season with salt and pepper. Roast for 25 to 30 minutes, tossing halfway through, or until cauliflower is tender and the chickpeas are crispy.

• Meanwhile, make the feta yogurt spread. In a medium bowl, stir together the feta cheese, Greek yogurt, lemon juice, olive oil, salt, and pepper.

• To assemble the wraps, spread each pita or naan bread evenly with the feta yogurt spread. Top with with lettuce, roasted cauliflower and chickpeas, cucumber, and pickled red onions. Drizzle with tahini dressing and garnish with chopped parsley. Serve immediately.

Every Harissa paste has a different level of spiciness, so taste before using. I use 3 tablespoons, but you can use less or more. 

Calories: 503kcal, Carbohydrates: 65g, Protein: 20g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Cholesterol: 44mg, Sodium: 1202mg, Potassium: 673mg, Fiber: 10g, Sugar: 7g, Vitamin A: 252IU, Vitamin C: 74mg, Calcium: 349mg, Iron: 2mg

Keywords cauliflower, chickpea, harissa, wrap

Have you tried this recipe?

Leave a comment below and share a photo on Instagram. Tag @twopeasandpod and hashtag it with #twopeasandtheirpod

This apple crisp recipe is a delicious fall dessert. It features juicy cinnamon apples and a brown sugar oat topping. Serve with vanilla ice cream!

Let’s make apple crisp! I love this classic fall dessert because it’s easy, delicious, and full of the flavors of the season. Cinnamon, apples, and brown sugar? Yes, please!

I’m sharing my favorite apple crisp recipe below. It features juicy, cinnamon-spiced apples with a buttery brown sugar and oat topping. It’s rich and comforting, especially with a scoop of vanilla ice cream on top. 🙂

I’ve shared apple crisp and crumble recipes in the past, but never one as simple or as classic as this. What sets it apart from my other recipes is that you don’t have to pre-cook the apples, which cuts down on dishes and hands-on prep. I also make a traditional oat streusel topping (no nuts here!) to keep the ingredient list short and sweet.

If you’re looking for an easy apple crisp recipe to try this fall, you can’t go wrong with this one. It tastes fantastic, and it makes your kitchen smell AMAZING as it bakes. I think you’ll love it.

Apple Crisp Recipe Ingredients

Here’s what you’ll need to make this easy apple crisp recipe:

• Apples, of course! Make sure to use good baking apples here. See the callout below for my favorite varieties!
• Whole rolled oats – They add great texture to the crumble topping.
• All-purpose flour – You’ll add some to the filling to thicken the apple juices and use more in the topping.
• Brown sugar – Light and dark brown sugar both work here, but I prefer dark brown sugar’s deeper caramel-like flavor.
• Unsalted butter – It brings the streusel topping together and adds rich, buttery flavor.
• Lemon juice – Its tangy flavor balances the sweetness of the apple filling.
• Vanilla, cinnamon, and nutmeg – For warm depth of flavor.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Apple Crisp

You can find the complete apple crisp recipe with measurements at the bottom of this post, but for now, here’s a step-by-step overview of how it goes:

Start by prepping the apples. Peel them, core them, and chop them into roughly 3/4-inch pieces. Do your best to cut the all the pieces to a similar size so that they cook evenly.

Place the apples in a large bowl and add the flour, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, and salt.

Toss until the flour, sugar, and spices evenly coat the apples.

Then, spread the apples in a greased 8×8-inch baking dish.

Next, make the crumble topping. Stir together the remaining flour and sugar, the oats, cinnamon, and salt.

Add the cubed cold butter and toss to coat. Use a pastry cutter, two forks, or your hands to work it into the oat mixture until it becomes moist and crumbly.

Sprinkle the crisp topping over the apples in the baking dish.

Finally, bake the crisp. Cover the baking dish with aluminum foil and bake at 375°F for 35 to 40 minutes, or until the apples are bubbling. Uncover and bake for another 15 minutes or so, until the topping is golden brown and lightly crisp.

Let cool for 10 minutes before digging in!

• Serving tip: This homemade apple crisp is delicious plain, but I especially love it with a scoop of vanilla ice cream on top. It’s great with whipped cream too!

How to Store Apple Crisp

If you’re lucky enough to have leftovers of this homemade apple crisp, allow them to cool completely.

Then, cover them and store them in the refrigerator for up to 2 days. They reheat nicely in the microwave or a 350°F oven.

More Apple Recipes to Try

If you love this classic apple crisp, try one of these delicious apple recipes next:

Easy Apple Crisp

Prep Time: 15 minutes mins

Cook Time: 55 minutes mins

Total Time: 1 hour hr 10 minutes mins

Serves 6

My best apple crisp recipe! It features juicy, cinnamon-spiced apples and a buttery brown sugar and oat topping. A perfect fall dessert, it’s delicious with vanilla ice cream on top.

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• Preheat the oven to 375°F and grease an 8×8-inch baking dish.

• Prepare the apples: In a large bowl, place the chopped apples, flour, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Toss to coat the apples, then spread evenly in the prepared baking dish.

• Make the topping: In a medium bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt. Use two forks, a pastry cutter, or your hands to work in the butter until the mixture is crumbly. Sprinkle evenly over the apples.

• Cover the baking dish and bake for 35 to 40 minutes, or until the apples are bubbling. Uncover and bake for 10 to 15 more minutes, or until the apples are tender and the topping is golden brown and lightly crisp.

• Remove from the oven and let cool for at least 10 minutes before serving.