Mediterranean Stuffed Pita - Vetri Community Partnership

Ingredients

• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Lemon zest
• ½ teaspoon Dijon mustard
• ¼ cup red wine vinegar
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• ½ cup olive oil
• 1 head cauliflower, cut into florets
• 1 – 15.5 oz can low sodium chickpeas, drained and rinsed
• ½ red onion, chopped
• Olive oil, to coat
• 1 – 15.5 ounce can no salt chickpeas, strained (liquid reserved)
• 1 clove garlic, peeled and smashed
• 1/4 cup olive oil
• Juice of half a lemon (reserve zest for vinaigrette)
• 2 tablespoons tahini
• 1 teaspoon ground cumin
• 1/4 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 small cucumber, peeled, de-seeded, and grated or chopped
• 5 ounces low fat Greek yogurt
• 1 teaspoon dried dill
• 1/4 teaspoon black pepper
• 1 garlic clove, finely minced
• 1 package whole wheat pita bread