Pita's with avocado dip, roasted veggies & Chicken Style Pieces

This healthy & protein rich lunch will make your mouth water!

25 minutes

4 persons


  • 8 pita's
  • 500 gram cauliflower
  • 150 gram soy yoghurt
  • 1 clove of garlic (squeezed)
  • 3 ripe avocados
  • 3 tbsp olive oil
  • 2 tsp garam masala
  • 1/2 tsp cayennepepper
  • a few sprigs of parsley
  • 1 tbsp lemon juice
  • 150 grams of Lazy Vegan Chicken Style Pieces

Preheat the oven to 220 °C. Cut the cauliflower into small florets and wash the chickpeas. Pat the chickpeas dry and put them  on a baking tray together with the cauliflower. Add 2 tbsp of olive oil, the garam masala and the cayenne pepper to the chickpeas and cauliflower. Mix these ingredients and add some pepper and salt to taste. Roast the cauliflower and chickpeas for ± 20 min until the cauliflower has a golden brown colour and the chickpeas are a little bit crunchy.

Peel and pit the avocado’s. Add the avocado’s, lemon juice, the half of the garlic, some pepper and some salt to a bowl and mash these ingredients. Put the soy yoghurt, 1 tbsp of olive oil and the other half of the garlic in another bowl and stir for a few seconds.

Heat a pan, add some oil and fry the Lazy Vegan Chicken Style Pieces.

Bake the pita’s according to the description on the package. Spread the avocado dip on the pita’s and add the cauliflower, chickpeas and Chicken Style Pieces. Chop the parsley. Top the pita’s with the garlic soy yoghurt and parsley. Your lunch is now ready to eat!




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