Crispy Chickpeas and Cauliflower over Lemony Tahini Yogurt

As seen on Breakfast Television Toronto (https://www.breakfasttelevision.ca/2024/04/12/crispy-chickpeas-and-cauliflower-over-lemony-tahini-yogurt/)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F and line a baking sheet with parchment

Step 2

Place the chickpeas and cauliflower on the baking sheet and toss together with the oil, garlic powder, sumac, vinegar, salt, and pepper.

Step 3

Mix everything to evenly coat the chickpeas and cauliflower.

Step 4

Spread the chickpeas and cauliflower evenly on the sheet, so everything can get crisp.

Step 5

Roast for 25–30 minutes. Remove from the oven and give everything a good stir. The chickpeas should be crisp, and the cauliflower will be getting crisp and golden. If the cauliflower isn’t browned enough, put it back in the oven for another 5 minutes.

Step 6

In a small bowl, stir together the yogurt, lemon juice, tahini, sumac, salt, and pepper. Spread the lemony tahini yogurt on a serving platter or large plate.

Step 7

Place the roasted chickpeas and cauliflower on top of the lemony tahini yogurt. Finish with a squeeze of lemon, a drizzle of oil, and a sprinkle of cilantro.

Step 8

If you’re not eating right away or want to save leftovers, spread only the portions of chickpeas and cauliflower to be eaten over a small scoop of the lemony tahini yogurt. Store the leftover sauce and the chickpea mixture in separate airtight containers in the fridge for up to 4 days.