vegini Pitas


recipe for 2 portions

  1. Preheat the oven at 200° C and cut the cauliflower into small chunks. Cook the cauliflower for 5-10 min. in sal water and marinate it with olive oil, salt and paprika powder. Bake in the oven for 25 minutes until crunchy brown. Also add the chickpeas on the baking tray.
  2. Fry the vegini Pulled Chunks in a little oil until golden brown.
  3. Mix the baked cauliflower with the chickepeas, rucola and pulled chunks ina bowl and add the dressing as well as the chopped parsley.
  4. Fill the toasted pita bread with the vegini-cauliflower mix and add a little parsley on top. Enjoy hot or cold!


  • 140 g vegini Pulled Chunks garden herbs
  • ca. 120 g chickpeas
  • ½ cauliflower
  • some fresh parsley
  • 2 tbsp olive oil
  • ½ tsp paprika powder
  • ½ tsp salt


  • Dressing:
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • 2 tbsp water
  • 2 tbsp plant based yogurt
  • ½ TL Salz
  • Ruccola
  • 4 Pitas