This recipe is courtesy Aviva Wittenberg — author of Lunchbox, available wherever books are sold!
1 cup cauliflower florets
¼ cup canned chickpeas
2 tsp sunflower seed oil
½ tsp Smoki Seasoning Salt
2 Tbsp tzatziki
1 Tbsp thinly sliced red onion
1 Tbsp cilantro
Prepare the roasted vegetables:
Preheat oven to 350F and line a quarter sheet pan with parchment paper.
Toss the cauliflower florets and chickpeas with the oil and Smoki. Tip onto the prepared sheet pan and roast in the oven for 25 minutes, until the chickpeas are crispy and the cauliflower is golden brown.
Assemble the wrap:
Spread the tzatziki on the naan. Top with the roasted vegetables, red onion and cilantro and roll it all up! Wrap in waxed paper and pack with some fruit for a delicious midday meal. Store in the fridge on in an insulated lunch bag with ice packs until lunchtime.
Get ahead: Roast the chickpeas and cauliflower a few days in advance and store in the fridge in an airtight container.