Buffalo Cauliflower Pita Pockets - Forks Over Knives

Ingredients

• 2 15-oz. cans no-salt-added chickpeas
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 to 2 tablespoons hot sauce
• 1 tablespoon no-salt-added tomato paste
• 1 tablespoon extra-virgin olive oil (optional, <a href="#h-tips">learn more</a>)
• 1 12- to 16-oz. package frozen cauliflower, large florets cut into bite-size pieces
• ½ cup chopped onion
• ½ cup chopped carrot
• 3 cloves garlic, minced
• Freshly ground black pepper, to taste
• 8 lettuce leaves
• 4 whole wheat pita bread rounds, halved crosswise and warmed (see gluten-free tip, recipe intro)
• ½ cup finely chopped celery
• Lemon wedges