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Preheat oven to 425F then add the onions to a bowl with garlic, lime zest and juice, vinegar, syrup, cilantro and a pinch of salt. Toss together to coat then place in the fridge.
Dry the chickpeas then add to a baking tray with 1 tbsp of oil and a pinch of salt. Toss to coat, spread in a single layer and bake for 20 mins. Cool for 5-10 mins then add 1 tsp garlic powder and ½ coriander. Toss to coat and bake for 10 mins or until mostly crispy.
Add cauliflower to a separate tray with the remaining seasonings, a generous pinch of salt and 1-2 tbsp of oil. Toss to coat then spread out on the tray, placing the florets cut side down. Bake for 20 mins, toss then return to bake for 10-15 mins.
Place sauce ingredients in a small blender cup with a generous pinch of salt and blend to combine. Or, you can finely mince the peppers then whisk everything in a bowl.
Transfer the chickpeas to the tray of cauliflower. Drizzle with a few spoons of the chipotle sauce then toss together with tongs to coat.
Warm a pita then spread with some chipotle sauce, top with lettuce, the chickpea mix, and some pickled onions. Wrap & enjoy!