I hadn’t made homemade guacamole in a while… Dang, I’d forgotten how good this stuff is! So addicting.
I topped my pita with a super-easy-to-make cashew sauce, that tastes kind of like sour cream. It’s delicious, trust me!
1 can chickpeas
chopped veggies, like cauliflower, broccoli, carrots
1-2 tsp chili powder
1/4 cup breadcrumbs (optional)
1 garlic clove
handful of cilantro
1/4 cup cashews
1/2 – 1 tsp apple cider vinegar
1/2 – 1 tsp lemon juice
1. Preheat oven to 400. While the oven is heating, chop the veggies and spread them out on half of a baking sheet. Spread the chickpeas on the other half of the baking sheet. Drizzle olive oil and sprinkle chili powder over the veggies and chickpeas. Optionally, sprinkle breadcrumbs over chickpeas (this makes the roasted chickpeas crispier). Use your hands to stir them around and get everything nice and coated in olive oil, chili powder, and breadcrumbs (for the chickpeas).
2. Bake the veggies and chickpeas for about 10-15 mins, or until they begin to brown.
3. While the veggies are roasting, make the guacamole. Mix 1 avocado, 1 clove garlic, some cilantro leaves, and juice of 1/2 – 1 lemon. You can either mash these together by hand (with a fork), or use a food processor. I used the food processor because I wanted it smoother/creamier.
4. Make the cashew “sour cream” sauce. In the food processor, mix cashews, apple cider vinegar, and 1/2 – 1 tsp lemon juice. With the food processor running, very slowly add small amounts of water until you reach a creamy, but not TOO watery consistency.
5. Toast the pitas, if desired (either in oven for a few mins with the veggies, or in toaster or toaster oven.)
6. When the veggies are done, assemble the pita. Layer pita, guacamole, veggies, chickpeas, cashew sauce.