Roasted Cauliflower & Chickpeas with Tahini & Za’atar
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!
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side
- Method: Roast
- Cuisine: Middle Eastern
- Diet: Vegan
Ingredients
Scale
- 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
Instructions
- Preheat oven to 450 degrees F.
- Line two baking sheets with parchment paper or a silicone mat.
- Spread out cauliflower onto one sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt + pepper.
- 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.
- Drizzle chickpeas with 1 tsp olive oil and sprinkle with salt + pepper.
- 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.
- Meanwhile, combine tahini, garlic clove lemon juice and water. Stir to form a paste. If too thick add a bit more water.
- 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.
- Serve warm.