• 1 medium head cauliflower, cut into small florets
• 1 can chickpeas (15 oz), drained and rinsed
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/2 tsp turmeric
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (optional)
• Salt and pepper, to taste
• 4 pita breads
• 1 cup shredded lettuce or spinach
• 1/2 cup shredded carrots
• 1/2 small red onion, thinly sliced
• 1/4 cup fresh parsley or cilantro

For the Yogurt-Tahini Sauce:

• 1/2 cup plain Greek yogurt (or dairy-free)
• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 small garlic clove, grated
• Pinch of salt
• 1–2 tbsp water (to thin)