Crispy Chickpeas and Cauliflower over Lemony Tahini Yogurt

Name: Crispy Chickpeas and Cauliflower over Lemony Tahini Yogurt
Cook time: 30 min
Total time: 30 min
Cuisine: Middle Eastern
Ingredients: 1 can (19 oz) chickpeas, drained and rinsed, or 1¾ cups cooked chickpeas; 1 small cauliflower, cut in small florets (about 4 cups); 2 Tbsp extra virgin olive oil; ¾ tsp garlic powder; ¾ tsp sumac; 2 tsp balsamic vinegar; ½ tsp sea salt Pinch of pepper; ½ cup plain Greek yogurt or dairy-free yogurt; 1 Tbsp freshly squeezed lemon juice; 1 Tbsp tahini; ¼ tsp sumac; ¼ tsp sea salt Pinch of pepper; Squeeze of lemon; Drizzle of extra virgin olive oil; Handful of fresh cilantro or parsley, chopped

8 steps

Cook:30min

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

Updated at: Thu, 25 Apr 2024 12:37:42 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per serving

Calories1163.2 kcal (58%)

Total Fat62.9 g (90%)

Carbs114.8 g (44%)

Sugars29.9 g (33%)

Protein47 g (94%)

Sodium2164.4 mg (108%)

Fiber33.1 g (118%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

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.