Roasted Cauliflower and Chickpeas with Creamy Tahini Sauce (Vegan +GF)
Roasted Cauliflower and Chickpeas with Creamy Tahini Sauce....on the menu for this week! If you’re looking for a super simple but delicious meal to whip up for your lunches this upcoming week, this one's for you. Vegan and so flavorful, this recipe is delicious and also incredibly versatile as well. Eat it on its own, with a grain or green base, or you could even wrap it up in some tortillas and make a taco situation out of it! Options are key.
Seasoned with smoked paprika, cumin, garlic, and parsley, the cauliflower and chickpeas are super yummy on their own. Toss it all together and then pop it in the oven and you’re good to go. Roasted in the oven, the cauliflower gets nice and soft with a little crispness on the edges, and the chickpeas get perfectly crunchy. The texture combo is ideal.
The key to getting the veggies perfectly roasted is to not overcrowd the pan. You may need to spread everything out over two sheets. If the veggies are too crowded together and touch then they will end up steaming rather than roasting, and they will likely be softer and sometimes a little mushy. And we are not here for mushy cauliflower.
The creamy tahini sauce is just as easy to whip up and also just as tasty. Made using tahini, lemon juice, ginger, a touch of maple syrup and some water, it’s nutty, citrusy and has just a little sweetness to it. It really pairs perfectly with the flavors of the cauliflower and chickpeas.
I would highly suggest making this ahead of a busy week, perhaps with a side of quinoa or pearl couscous, and have it as a quick, meal-prepped lunch option to just grab and go! It’s delicious, satisfying, and healthy...what more could you ask for from a meal? Top it with a little bit of fresh parsley or cilantro, a sprinkle of sea salt, and you are all set.
If you do give this Roasted Cauliflower and Chickpeas with Creamy Tahini Sauce recipe a try, be sure to comment below and/or tag me on Instagram and let me know how you like it! I really love to hear your thoughts.
Thanks for stopping by!
Take care xx
Slim
Roasted Cauliflower and Chickpeas with Creamy Tahini Sauce (Vegan + GF)
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Serves: 4-6
Ingredients
1 head of cauliflower, cut into florets
1 (15oz) can of chickpeas, drained
2 tbsp olive oil
1 tbsp smoked paprika
2 tsp cumin
1 tsp dried parsley
1 tsp garlic powder
Salt and pepper to taste
Fresh parsley for topping
For the sauce:
¼ cup tahini
Juice of 1 lemon
1 tsp grated ginger
2 tsp maple syrup
2-3 tbsp water
Instructions
Preheat the oven to 400°F and prep 1 or 2 baking sheets with nonstick spray. Set aside.
In a large bowl, add the cauliflower, chickpeas, smoked paprika, cumin, dried parsley, garlic powder, salt, and pepper. Mix until evenly combined and coated.
Pour the cauliflower and chickpeas onto the prepared baking sheet(s). Space them out so they are not too crammed together. Cook in the oven for 20 minutes.
Meanwhile, in a small bowl add the tahini, lemon juice, ginger, and whisk together until well combined. Add the water in 1 tbsp at a time until dressing has thinned to a desired consistency for easy drizzling.
Once the cauliflower and chickpeas are done cooking, transfer to a serving dish and drizzle the tahini over top. Sprinkle fresh parsley, serve, and enjoy!
