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
Scale
- 24oz frozen cauliflower florets, thawed and cut into bite size pieces
- 1 tbsp extra virgin olive oil
- 1 tsp cumin, divided
- 3/4 tsp salt, divided
- 1/2 tsp turmeric
- 1-pint grape tomatoes, sliced in half ( sprinkle with salt and pepper, optional)
- 2 - 15oz cans chickpeas, rinsed and drained
- 1 1/2 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, 1/2 teaspoon the cumin, 1/2 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 1/2 teaspoon of cumin and 1/4 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 1/2 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