Roasted chickpeas are not only a super nutritious, healthy snack but also the star of this super simple, protein and fiber-packed cauliflower bowl!
Harissa Roasted Chickpeas And Cauliflower Bowl
We love chickpeas. They're little nutritional powerhouses high in plant based protein, fiber, potassium, magnesium zinc and B vitamins. They're easy to prepare and super versatile. You can roast them, boil them, eat them straight out of the can and even use them in sweet recipes (chocolate chip chickpea cookie dough anyone?).
Roasted Chickpeas
Roasted chickpeas are one of our favorite go-to snacks when the kids are hungry and don't know what they want. We like to load them with spices like turmeric, cumin, paprika and a touch of salt and stick them in the oven for a few minutes until they dry out slightly. Check out one of our favorites dinner salads HERE
For this cauliflower bowl, we added harissa and baked them together with the cauliflower and tomatoes, for a quick and easy dinner.
Serve this Harissa roasted chickpeas and cauliflower bowl along with our quinoa and pomegranate salad with orange tahini dressing for a complete meal (prepare the quinoa while the chickpeas and vegetables bake in the oven to save time!)
OTHER DELICIOUS CAULIFLOWER RECIPES
- Mashed Cauliflower with Herbed Chestnuts
- Cauliflower Hummus
- Cauliflower Pizza Crust
- Cauliflower Rice
- Cauliflower Tacos
- Cauliflower Bowl
- Cauliflower Gratin
- Roasted Cauliflower
- Cauliflower Salad
- Shawarma Spiced Chickpeas
- Cauliflower Bowl with Harissa Roasted Chickpeas
- Homemade Falafel with Lemony Tahini Sauce
- 20-Minute Shakshuka
- Creamiest Homemade Hummus
- Mashed Butternut Squash with Spiced Chickpeas
- Easy Hummus Recipe with Shawarma Mushrooms
- Shawarma Chickpea Rice Bowl
- Braised Curried Kale with Spiced Chickpeas
- Kale Salad with Chickpeas and Tempeh Bacon Bits
- Easy Pasta Salad with Chickpeas
- Fennel and Chickpea Stew
- Moroccan Harira Soup
- The Ultimate Grillable Veggie Burger
- Easy Tomato and Chickpea Salad
- Roasted Beet Hummus
- Chana Masala Over Celeriac Puree
- Cauliflower Chickpea Sheet Pan Dinner
- Wheat Berry and Chickpeas Soup
- Eggplant and Chickpea Curry
- Buddah Bowl
- Watermelon Steak Salad
- Cashew Ricotta Pizza
- Cauliflower Salad with Spiced Chickpeas
- Smashed Chickpea Salad
- Quinoa, Chickpea and Beet Burger
- Roasted Vegetables and Chickpeas with Cheese Croutons
- Food Memories Salad
- Sweet and Savory Moroccan Couscous
DID YOU LIKE OUR ROASTED CHICKPEA AND CAULIFLOWER BOWL?
If you enjoyed this recipe, it would help us tremendously if you left us a star rating in the comments below or on the recipe card. Do you have any questions about the recipe? Do you need a swap for any of the ingredients? We are here to help, just leave us a question in the comments below.
Harissa Roasted Chickpeas And Cauliflower Bowl
- Total Time: 55 minutes
- Yield: Approx 5 servings 1x
Description
Roasted chickpeas are not only a super nutritious, healthy snack but also the star of this super simple, protein and fiber packed bowl!
Ingredients
- 24oz frozen cauliflower florets, thawed and cut into bite size pieces
- 1 tbsp extra virgin olive oil
- 1 tsp cumin, divided
- ¾ tsp salt, divided
- ½ tsp turmeric
- 1-pint grape tomatoes, sliced in half ( sprinkle with salt and pepper, optional)
- 2 - 15oz cans chickpeas, rinsed and drained
- 1 ½ tsp harissa
- Optional topping:
- Schug or Lemon-tahini sauce
Instructions
- Preheat the oven to 400F. Line a large baking sheet with parchment paper
- Combine the cauliflower, olive oil, ½ teaspoon the cumin, ½ teaspoon of the salt and turmeric in a large bowl and toss well, so the cauliflower is well coated. Arrange it on one side of the lined baking sheet
- Combine the chickpeas, harissa, the remaining ½ teaspoon of cumin and ¼ teaspoon of salt in the same bowl, and toss well. Arrange them on the baking sheet next to the cauliflower, then place the sliced grape tomatoes next to it. Bake for 45 minutes
- Top with store-bought or homemade Schug or Lemon-tahini sauce
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Entree
- Method: Roasting
- Cuisine: Vegan / Moroccan
Nutrition
- Serving Size: About 1 ½ cups
- Calories: 214
- Sugar: 4.2
- Sodium: 856.6
- Fat: 6.6
- Saturated Fat: 0.8
- Unsaturated Fat: 4.8
- Trans Fat: 0
- Carbohydrates: 31.1
- Fiber: 11.2
- Protein: 11.5
- Cholesterol: 0
Marilyn
This sounds good, I am anxious to try it. Can you use fresh cauliflower?
Vicky & Ruth
Yes, you can absolutely use fresh cauliflower. It may take longer to roast, so we suggest that you roast the cauliflower in one pan and the rest of the ingredients in another pan. After 45 minutes, check if the cauliflower is ready, if not leave it in the oven and remove the pan with the chickpeas and tomatoes. Let us know how you like it!