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Add your chickpeas & cauliflower to a baking tray along with the dry spices, harissa, salt to taste & a drizzle of oil
Mix until everything is coated evenly then bake at 200°C for 20-25 minutes until the cauli is tender & the chickpeas a slightly crisp
Meanwhile, prepare the slaw: add the tahini, coriander, lemon juice & water to a blender & blitz until smooth. add this mixture to a bowl with the cabbage & mix until coated
Mix the yoghurt, garlic granules, oregano & lemon juice together with a pinch of salt to make the sauce
To assemble: warm your flatbreads then spoon over some yoghurt sauce & top with the chickpea cauli mixture, green slaw & an extra sprinkle of coriander
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