Roasted Cauliflower & Chickpeas with Tahini & Za’atar

An overhead shot of a wooden serving bowl filled with roasted cauliflower and chickpeas.

With cauliflower, chickpeas and drizzles with a tahini and za’atar sauce, this Roasted Cauliflower & Chickpeas with Tahini and Za’atar makes a healthy side dish recipe inspired by the Mediterranean!


  • 1 large head of cauliflower, chopped into florets
  • 1 can cooked chickpeas (15 oz), rinsed + drained
  • 1 tbsp + 1 tsp olive oil
  • salt + pepper, to taste

For the Tahini Sauce:

  • 2 tbsp tahini
  • 1 garlic clove, minced
  • juice, 1/2 lemon
  • 2 tbsp water (or more if it needs more thinning)
  • 1 tbsp za’atar
  • salt + pepper, to taste


  1. Preheat oven to 450 degrees F.
  2. Line two baking sheets with parchment paper or a silicone mat.
  3. Spread out cauliflower onto one sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt + pepper.
  4. Spread out chickpeas onto other baking sheet and pat dry with a clean dish towel or paper towel. Option to remove outer skins for crispier chickpeas.
  5. Drizzle chickpeas with 1 tsp olive oil and sprinkle with salt + pepper.
  6. Place chickpeas top rack + cauliflower on bottom rack. Bake chickpeas for 20 mins and cauliflower for 30 mins or until crispy + browned. You may want to move the cauliflower to the top rack once you remove the chickpeas.
  7. Meanwhile, combine tahini, garlic clove lemon juice and water. Stir to form a paste. If too thick add a bit more water.
  8. Remove cauliflower and chickpeas from oven and combine in a large serving bowl. Drizzle with tahini sauce and sprinkle with za’atar, and additional salt and pepper, if desired.
  9. Serve warm.

Keywords: cauliflower with tahini, roasted chickpeas with tahini and za'atar, cauliflower with za'atar, roasted cauliflower and chickpeas