Preheat your oven to 425 degrees.
Chop the cauliflower into small florets.
Rinse and remove the skin of the chickpeas.
Pat all of the vegetables dry with a towel (they need to crisp in the oven).
Spray a baking sheet with oil or use parchment paper and spread out the chickpeas and cauliflower.
Drizzle 1-2 Tbsp of oil over the top and then sprinkle 1 tsp of chili powder, 1 tsp garam masala, and salt and pepper to taste. Use hands to mix together.
Roast for 30 minutes, tossing half way.
While veggies roast, make the avocado spread.
Add 2 ripe avocados, 2 cloves of garlic, 2 Tbsp water, 1 handful cilantro, 1/2 tsp salt, 1 tsp cumin, and juice of 1 lime to a food processor or blender.
Toast flatbreads in the oven until golden brown and then assemble!
Spread avocado mixture, top with roasted cauliflower and chickpeas and top with greek yogurt and more fresh cilantro. Enjoy!
